Fall Harvest Salad Sweet Potato

This fall harvest salad with roasted sweet potato brings together the best flavors of the season in one vibrant dish. It balances sweet, savory, tangy, and crunchy elements to create a satisfying salad that works beautifully as a side or a light main course.

I first made this salad during a chilly fall weekend and the warmth of the sweet potatoes paired with the refreshing bite of arugula quickly made it one of my goto comforting dishes for the whole season

Ingredients

• Sweet potatoes: peeled and cut into cubes ensure tender, caramelized bites choose firm, vibrant orange potatoes with smooth skin
• Extravirgin olive oil: provides the right roasting fat and adds fruity richness select cold pressed for best flavor
• Ground cinnamon: infuses warmth into the potatoes, underscoring fall flavors
• Cayenne pepper: adds a subtle spicy kick balancing the sweetness
• Tahini: lends a nutty creaminess to the dressing go for wellstirred, fresh tahini for optimal texture
• Apple cider vinegar: brightens the dressing with a gentle acidity
• Pure maple syrup: naturally sweetens the dressing, complementing the ginger and balancing tartness
• Freshly grated ginger: delivers a zesty bite that elevates the dressings freshness
• Dijon mustard: acts as an emulsifier and adds a mild tang
• Arugula or tender greens: provide a peppery backdrop pick vibrant, crisp leaves free of browning
• Crisp apples: add texture and mild sweetness choose firm varieties like Honeycrisp or Fuji to maintain crunch
• Red onion: adds sharpness and color contrast thin slices keep the bite balanced
• Pecans: offer buttery crunch and depth select whole, fresh nuts without a musty smell
• Goat cheese: crumbled on top contributes creamy tanginess, which can be omitted or replaced for a vegan version
• Dried cranberries: bring bursts of tart sweetness that contrast beautifully with the roasted elements

Instructions

Roast the Sweet Potatoes:

Preheat your oven to 420 degrees Fahrenheit. Toss the peeled sweet potato cubes with olive oil, salt, cinnamon, black pepper, and a pinch of cayenne pepper until evenly coated. Spread them out in a single layer on a baking sheet to ensure they roast rather than steam. Roast in the oven for about 20 minutes, turning the cubes halfway through to get even browning. The potatoes should be tender and slightly caramelized at their edges. Let them cool a bit before adding to the salad so they don’t wilt the greens.

Prepare 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 if the dressing is too thick, aiming for a pourable consistency that will easily coat the salad ingredients.

Assemble the Salad:

Lay a bed of arugula or leafy greens on a platter. Arrange the roasted sweet potato cubes evenly over the greens. Then add thinly sliced apples, red onion slices, chopped pecans, goat cheese crumbles, and dried cranberries in an artful manner. Serve the dressing alongside so everyone can drizzle to taste or toss gently to combine.

This salad was a hit at our Thanksgiving table last year and has become a staple every fall because it appeals to everyone from kids to adults, thanks to its balance of sweet, savory, and tangy elements

Storage Tips

Store any leftover roasted sweet potatoes in an airtight container in the refrigerator for up to five days. Keep the dressing separate and give it a good whisk before using as it may thicken in the fridge. This salad is best assembled fresh to keep the greens crisp. If prepping ahead, combine the salad ingredients just before serving to avoid sogginess.

Ingredient Substitutions

Swap pecans for walnuts or toasted pumpkin seeds for similar texture and flavor profiles. Use kale or spinach instead of arugula if you prefer milder greens. For a dairy free version, omit goat cheese or try a creamy cashew cheese. If you don’t have tahini, smooth almond butter can be a good substitute in the dressing.

Serving Suggestions

This salad pairs wonderfully with roasted chicken or a simple grilled fish for a complete meal. It also works well as a festive side for holiday spreads or potlucks. Add a can of chickpeas, grilled tofu, or cooked quinoa to turn it into a satisfying vegan main dish.

This fall harvest salad is easy to scale for weeknight meals or holiday spreads. Dress the salad just before serving to keep the greens crisp.

Common Questions About Recipes

→ What type of sweet potato is best for roasting?

Firm, orange-fleshed sweet potatoes hold their shape well when roasted and develop a natural sweetness that complements the salad.

→ Can I substitute the arugula with other greens?

Yes, baby spinach, kale, or mixed greens work wonderfully while offering varied flavors and textures.

→ How can I make the tahini dressing thinner?

Add water one teaspoon at a time to reach a pourable consistency without diluting the flavor.

→ Is it possible to prepare components ahead of time?

Roasted sweet potatoes can be cooked up to five days in advance and stored refrigerated. The dressing can be made up to one week before use.

→ How to make this dish vegan-friendly?

Simply omit the goat cheese or replace it with a plant-based cheese alternative.