Fall Harvest Apple & Sweet Potato Salad with Maple Dijon Vinaigrette

There’s something about fall that makes even a salad feel cozy.

This Fall Harvest Apple & Sweet Potato Salad brings together some of the best flavors of the season in one colorful bowl: crisp apples, warm roasted sweet potatoes, tart dried cranberries, crunchy pecans, creamy goat cheese, and fresh greens—all finished with a sweet and tangy homemade maple Dijon vinaigrette.

It’s fresh without feeling like a summer salad and hearty without being heavy.

Basically? Fall in a bowl.

Whether you’re looking for an easy lunch, a lighter weeknight dinner, or something beautiful to add to your fall table, this is one of those recipes you’ll want to save.

Why You'll Love This Fall Harvest Salad

What makes this salad so good is the combination of warm, cold, sweet, savory, creamy, and crunchy ingredients.

The roasted sweet potatoes make it hearty, while the apples keep everything crisp and fresh. Then you get little bursts of sweetness from the cranberries, crunch from the pecans, and creaminess from the goat cheese.

And that maple Dijon vinaigrette?

It ties everything together.

Even better, most of the ingredients can be prepped ahead, making this an easy option for busy weekdays.

Ingredients

For the Fall Harvest Salad

• 5–6 cups mixed greens

• 1 large sweet potato, peeled and cut into bite-size cubes

• 1 Honeycrisp apple, thinly sliced

• ½ cup dried cranberries

• ½ cup candied or toasted pecans

• ½ cup crumbled goat cheese

• ¼ small red onion, thinly sliced

• 1 tablespoon olive oil

• Salt and black pepper, to taste

Optional: Swap the goat cheese for feta if you prefer a slightly saltier flavor.

Maple Dijon Vinaigrette

You'll need:

• ¼ cup extra-virgin olive oil

• 2 tablespoons apple cider vinegar

• 1½ tablespoons pure maple syrup

• 1 tablespoon Dijon mustard

• 1 small garlic clove, finely minced or grated

• Pinch of salt

• Freshly ground black pepper

How to Make the Salad

1. Roast the sweet potatoes

Preheat your oven to 425°F.

Place the cubed sweet potatoes on a baking sheet and toss them with olive oil and a light sprinkle of salt and pepper.

Spread them into a single layer and roast for approximately 20–25 minutes, flipping halfway through, until tender with lightly caramelized edges.

Allow them to cool slightly before adding them to your salad.

2. Make the maple Dijon vinaigrette

While the sweet potatoes are roasting, add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper to a small jar.

Secure the lid and shake until the dressing is smooth and combined.

Give it a taste.

Want it sweeter? Add a tiny bit more maple syrup.

Prefer more tang? Add another splash of apple cider vinegar.

That's the beauty of homemade dressing—you can make it exactly how you like it.

3. Build your fall salad

Add your mixed greens to a large serving bowl.

Top with the roasted sweet potatoes, sliced Honeycrisp apple, dried cranberries, pecans, crumbled goat cheese, and thinly sliced red onion.

And don't worry about making everything perfect.

A fall harvest salad is supposed to look abundant, colorful, and a little rustic.

4. Add the dressing

Drizzle the maple Dijon vinaigrette over the salad just before serving.

Start with a little—you can always add more.

Gently toss everything together until the greens are lightly coated.

Then dig in. 🤎

EP Tips ✨

Wait to slice your apple. Apples begin browning after they're cut, so slice yours shortly before serving. A little lemon juice can also help slow browning.

Let the sweet potatoes cool slightly. You still want them warm, but adding piping-hot sweet potatoes directly to the bowl can wilt your greens.

Toast your pecans. Even if you're skipping candied pecans, lightly toasted pecans add incredible flavor and crunch.

Don't drown the greens. The maple Dijon vinaigrette has plenty of flavor, so start with a small amount and add more as needed.

Make it your own. Try pears instead of apples, walnuts instead of pecans, feta instead of goat cheese, or roasted butternut squash instead of sweet potatoes.

Can I Make This Fall Salad Ahead?

Absolutely, with one little trick.

Keep the ingredients separate until you're ready to eat.

You can roast the sweet potatoes and prepare the vinaigrette ahead of time. Store them separately in airtight containers in the refrigerator.

When you're ready to eat, slice your apple, assemble your salad, and add the dressing.

This keeps everything crisp instead of soggy.

Want to Add Protein?

Even though I love this salad exactly as it is, it's easy to turn it into an even heartier meal.

Grilled chicken, salmon, roasted chickpeas, or quinoa would all work beautifully without taking away from those fall flavors.

A Little Fall in Every Bite

Not every cozy fall recipe needs to be creamy, cheesy, or simmering on the stove.

Sometimes cozy looks like roasted sweet potatoes, crisp apples, crunchy pecans, creamy goat cheese, and a maple vinaigrette all piled into one beautiful bowl.

Make it for lunch. Serve it alongside dinner. Bring it to a fall gathering.

Or make the whole bowl for yourself. Either way, it's a judgment free zone!

Enjoy!

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