Description
At its core, an autumn harvest sweet potato and pecan salad is a sophisticated, multi-textured dish designed to celebrate the rich agricultural bounty of the cooler months. Instead of relying on a simple bed of crisp head lettuce, this recipe uses a robust foundation of dark, peppery greens that can withstand the warmth of freshly roasted ingredients. The true centerpiece of the dish consists of sweet potato cubes that are roasted with spices until their natural sugars caramelize into soft, sweet pockets of flavor.
Ingredients
For the salad
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cinnamon (optional)
- 4 cups mixed greens (arugula, spinach, or spring mix)
- ½ cup pecans, toasted
- ⅓ cup dried cranberries
- ½ small red onion, thinly sliced
- ½ cup crumbled feta or goat cheese (optional)
For the maple dressing
- 3 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Roast sweet potatoes:
Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized. - Toast pecans:
In a dry pan over medium heat, toast pecans for 3–5 minutes until fragrant. Set aside. - Make dressing:
Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth. - Assemble salad:
In a large bowl, add greens, roasted sweet potatoes, cranberries, red onion, and toasted pecans. - Dress and toss:
Drizzle with maple dressing and gently toss to combine. - Finish and serve:
Top with crumbled feta or goat cheese if using. Serve warm or at room temperature.
Notes
This Autumn Harvest Sweet Potato & Pecan Salad brings together the warmth of roasted sweet potatoes and the crunch of pecans for a perfect fall-inspired comfort dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
Keywords: fall sweet potato pecan salad, roasted sweet potato cranberry salad, warm autumn harvest salad recipe