Easy Fall Harvest Salad Recipe: Healthy & Delicious Autumn Greens

Name: Easy Fall Harvest Salad Recipe: Healthy & Delicious Autumn Greens
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 cups Baby Arugula; 1 medium Sweet Potato (diced and roasted); 1 cup Brussels Sprouts (halved and roasted); 1/2 cup Pomegranate Seeds; 1/4 cup Crumbled Feta Cheese; 1/4 cup Toasted Pecans (roughly chopped); 3 tablespoons Olive Oil (for dressing); 1 tablespoon Apple Cider Vinegar (for dressing); 1 teaspoon Maple Syrup (for dressing); 1 teaspoon Dijon Mustard (for dressing); 1/4 teaspoon Salt (for dressing); 1/8 teaspoon Black Pepper (for dressing)

Discover how to make a vibrant and healthy Fall Harvest Salad, packed with seasonal ingredients. This easy recipe features fresh greens, roasted vegetables, and a delightful dressing, perfect for any autumn meal. Learn to prepare a delicious and nutritious salad that celebrates the flavors of fall in under 60 seconds.

#Fall Salad

#Healthy

#Autumn Recipe

#Easy Salad

#Vegetarian

#Seasonal

Vibrant Fall Harvest Salad ready to serve

Recipe Information

10m

Prep Time

25m

Cook Time

35m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

250

Calories

Protein

30g

Carbs

12g

Fat

Close-up of the delicious autumn ingredients

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Salad bowl with fresh greens and roasted vegetables

Instructions

0/5 completed

1
Preheat oven to 400°F (200°C). Toss diced sweet potatoes and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized. Let cool slightly.
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25m
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Preheat oven to 400°F (200°C). Toss diced sweet potatoes and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized. Let cool slightly.
25m
Ensure vegetables are in a single layer for even roasting.
2
In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined and emulsified.
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3m
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In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined and emulsified.
3m
Shake the dressing vigorously just before serving to re-emulsify.

3
In a large serving bowl, combine the baby arugula with the slightly cooled roasted sweet potatoes and Brussels sprouts.
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2m
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In a large serving bowl, combine the baby arugula with the slightly cooled roasted sweet potatoes and Brussels sprouts.
2m
Make sure vegetables aren't too hot, to prevent wilting the arugula.
4
Add the pomegranate seeds, crumbled feta cheese, and toasted pecans to the bowl with the arugula and roasted vegetables.
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1m
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Add the pomegranate seeds, crumbled feta cheese, and toasted pecans to the bowl with the arugula and roasted vegetables.
1m
Customize toppings based on your preference; walnuts or goat cheese are great alternatives.
5
Pour the prepared dressing over the salad. Gently toss all ingredients together until evenly coated. Serve immediately and enjoy your delicious fall harvest salad!
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2m
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Pour the prepared dressing over the salad. Gently toss all ingredients together until evenly coated. Serve immediately and enjoy your delicious fall harvest salad!
2m
For best flavor, dress the salad just before serving.