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Autumn Fall Harvest Salad Recipe

A healthy fall harvest salad recipe packed with sweet potatoes, beets, cranberries, pecans and drizzled with maple mustard dressing! This autumn salad will be one of your favorite fall salad recipes.

Instructions

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1/2 cup Sweet potatoes (diced)
  • 1/2 cup Beets (diced)
  • 1 tablespoon Olive oil
  • 4 cups Mixed greens
  • 1/4 cup Dried cranberries
  • 1/4 cup Crushed pecans

Maple Mustard Dressing

  • 2 tablespoons Maple syrup
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon Whole grain Dijon mustard
  • 1/4 cup Olive oil
US Customary - Metric
  1. Preheat oven to 400° F.

  2. Dice the sweet potato and beets into small cubes, toss with the olive oil and distribute evenly across a sheet pan. Roast for 10-15 minutes or until tender.

  3. Whisk all the ingredients for the dressing together until smooth.
  4. Top the lettuce with roasted vegetables, cranberries, and pecans. Drizzle with dressing and serve.

Recipe Notes

Serving size: 1/4 entire salad, about 1 1/2 cups + dressing

Nutrition Information Per Serving

Calories: 283 | Fat: 22g | Total Carbs: 21g | Net Carbs: 19g | Fiber: 2g | Sugar: 13g | Protein: 1g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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