Fall Harvest Salad with Sweet Potato

This fall harvest salad with roasted sweet potato is a celebration of autumn’s best flavors and textures all in one bowl. It combines warm, spiced sweet potatoes with crisp apples, tart cranberries, crunchy pecans, and tangy goat cheese, all tied together with a silky maple ginger tahini dressing. This salad makes for a vibrant, nourishing side or a satisfying light meal whenever you want a taste of the season.

I first made this salad at the start of autumn when farmers markets were bursting with sweet potatoes and apples. It quickly became a staple in my kitchen because it’s both comforting and refreshing, with enough crunch and creaminess to keep everyone happy.

Ingredients

• Sweet potatoes: peeled and cut into cubes for roasting – choose firm, vibrant orange ones for the sweetest flavor
• Extravirgin olive oil: to help sweet potatoes crisp up and for richness
• Spices: cinnamon, black pepper, cayenne pepper to add warmth and subtle heat, use fresh ground for best aroma
• Salt: to enhance all the natural flavors and balance sweetness
• Tahini: creamy sesame seed paste for the dressing, opt for wellstirred and smooth kind
• Apple cider vinegar: brightens the dressing and adds a gentle tang
• Pure maple syrup: gives a nuanced sweetness that complements the roasted vegetables
• Freshlygrated ginger: adds zing and a bit of warmth – avoid powdered for freshness
• Dijon mustard: for depth and slight sharpness in dressing
• Water: to thin the dressing to a drizzle-friendly consistency
• Arugula or leafy greens: provide a peppery, fresh base for the salad, choose crisp and vibrant leaves
• Apples: crisp and thinly sliced for sweet and juicy texture contrast, firm varieties like Honeycrisp work well
• Red onion: thinly sliced for a mild bite and vibrant color
• Pecans: coarsely chopped to contribute crunch and a buttery flavor, toast lightly if preferred
• Goat cheese: crumbled for creaminess and tang, select fresh and soft for best melt-in-your-mouth bites
• Dried cranberries: bring sweetness and tartness, opt for unsweetened or lightly sweetened varieties

Instructions

Sauté the Aromatics:

Not applicable in this recipe

Prepare the Roasted Sweet Potato Cubes:

Preheat your oven to 420 degrees Fahrenheit. In a large bowl, toss the peeled and cut sweet potato cubes with extra virgin olive oil, salt, ground cinnamon, black pepper, and cayenne pepper. Spread them evenly on a baking tray so they roast evenly. Roast the sweet potatoes for about 20 minutes, turning them once halfway through to ensure they brown on all sides. The cubes will be tender and beginning to caramelize. Allow them to cool slightly before using to avoid wilting the greens.

Make the Maple Ginger Tahini Dressing:

In a small bowl, whisk together tahini, apple cider vinegar, pure maple syrup, freshly grated ginger, Dijon mustard, salt, and white pepper until smooth. Add water one teaspoon at a time, whisking well after each addition, until the dressing is thin enough to drizzle easily but still creamy.

Assemble the Salad:

Lay a bed of arugula or your chosen leafy greens on a large serving platter. Arrange the roasted sweet potato cubes, thinly sliced apples, thin slices of red onion, coarsely chopped pecans, crumbled goat cheese, and dried cranberries evenly over the greens. Serve the salad with the maple ginger tahini dressing on the side so everyone can drizzle to taste.

My favorite part has to be the roasted sweet potato cubes. They soak up the cinnamon and cayenne beautifully and add this addictive warmth that contrasts so well with the crisp apples and tangy dressing. We often make this salad for Thanksgiving, and it always sparks memories of cozy family dinners around the table.

Storage Tips

Store any leftover roasted sweet potatoes in an airtight container in the fridge for up to five days. If you prepare the dressing ahead of time, keep it refrigerated in a sealed jar, stirring well before serving. You can assemble the salad just before serving to keep the greens fresh and crisp.

Ingredient Substitutions

If you do not have tahini, try using almond butter or sunflower seed butter for a similar creamy texture. You can swap arugula for baby spinach or mixed greens for a milder base. Pecans can be replaced with walnuts or toasted almonds for crunch. For a dairy-free version omit the goat cheese or substitute with avocado slices.

Serving Suggestions

This salad pairs beautifully with roasted chicken or grilled fish for a light autumn dinner. It also works well as a hearty lunch with added protein such as cooked beans or quinoa. Drizzle a little extra maple syrup on top for a sweeter touch or sprinkle with pumpkin seeds for added texture.

This salad is a cozy, colorful celebration of fall that’s easy to make and versatile to serve. Toss it together for a simple weeknight meal or bring it to gatherings for an autumnal crowd-pleaser.

Common Questions About Recipes

→ How do I roast sweet potatoes for the salad?

Cut into 1-inch cubes, toss with olive oil, cinnamon, salt, black pepper, and cayenne, then roast at 420°F for 20 minutes, flipping halfway.

→ Can I prepare ingredients ahead of time?

Yes, roast sweet potatoes can be made up to 5 days ahead and the tahini dressing can be stored for up to a week in the fridge.

→ What greens work best in this salad?

Arugula is perfect for its peppery flavor, but you can substitute with other leafy greens like spinach or mixed baby greens.

→ Is there a dairy-free option?

Omit the goat cheese to keep the salad dairy-free and maintain its fresh balance of flavors.

→ What proteins pair well with this salad?

Adding grilled chicken or beans can turn this salad into a satisfying main course with extra protein.

→ How to adjust the dressing consistency?

Add water a teaspoon at a time to thin the maple ginger tahini dressing until it reaches your desired pourable consistency.