Fall Harvest Salad

This Fall Harvest Salad tastes as good as it looks! All the hearty flavors of fall in a single bowl.

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Fall Harvest Salad

This Fall Harvest Salad is the perfect dish to bring your next fall gathering. I am always looking for a great side to bring to the parties we have to look forward to this season. Whether it's Thanksgiving, a friends get-together, a weeknight dinner, or a holiday party, this salad is sure to fit the bill.

The Fall Harvest Salad combines some of my fall favorites: kale, sweet potatoes, brussels sprouts, goat cheese, fruits, and nuts. There are so many great textures and flavors in this salad. You could easily add grilled chicken on top to make this a meal on its own. It takes just minutes to throw together, and is sure to impress.

Fall harvest salad ingredients

Here is everything you'll need for this fall harvest salad:

• kale
• sweet potato 
• brussels sprouts 
• goat cheese 
• pomegranate seeds 
• honeycrisp apple 
• walnuts 
• balsamic vinaigrette
• avocado oil
• salt and pepper
• optional: grilled chicken

How to make the fall harvest salad

Here are the simple steps to follow to create this delicious dish:

• Gather all ingredients.
• Chop the sweet potatoes and brussel spouts. Toss in a large bowl with 2 tablespoon avocado oil, salt and pepper. Make sure all veggies are coated well.
• Pour the veggies on a greased baking sheet with tin foil. Bake at 400 for 30 mins, tossing veggies after 15 mins.
• Add 6 cups of kale (stems removed) to large bowl. Pour ¼ cup dressing over kale and massage with hands. Let sit for 15 mins, while veggies finish baking.
• Add the cooked veggies into the salad.
• Top with goat cheese, pomegranate seeds, walnuts, and apple.
• Serve and enjoy!

Fall salad recipe substitutions

• Cheese: Instead of the goat cheese this recipe calls for, you could use feta cheese.
• Veggies: Add any extra veggies that you'd like to this salad. You could use butternut squash instead of sweet potatoes, or add some seasonal fall vegetables from this list, like roasted zucchini or cauliflower.
• Dressing: I chose to use a store bought dressing for this recipe, but you could make your own basalmic vinagrette. You could also use any dressing you like, but some kind of vinegrette will suit the salad best.
• Fruit and nuts: Cranberries would be a great substitution for the pomegranate seeds, and any apple would work on this salad. If you don't have walnuts on hand, pecans would be a great choice. Pumpkin seeds would be another great option to add to this salad.
• Add protein: To make this salad a meal, you could add some grilled or shredded chicken on top. Another idea is to roast chickpeas in the oven with the veggies and add that to the salad for some extra crunch!

What veggies to add to fall salad

As mentioned above, there are many different seasonal vegetables to choose from when creating a fall salad. They range from carrots to zucchinis, from pumpkins to caulfilowers. I chose sweet potatoes and brussel sprouts because they are two of my favorite fall flavors. They are absolutely classic to the season!

I think this salad would stay tastiest and truest to fall while incorporating autumnal flavors, so when thinking on what to add, I'd stick to those fall veggies. In addition, these vegetables are going to taste best in the salad after being roasted in the oven.

Fall harvest salad with apples

I am of the view point that honeycrisp apples are the superior apple, which is why I included them in this recipe. However, there is no shame in adding in whatever apple you have around the house when you decide to make this fall harvest salad.

Some of the other top finishers due to their tartness would be braeburn, pink lady, jonagold, or granny smith.

How to store leftover salad

This salad will probably get a little soggy and it will be best served fresh. It will still taste good as leftovers and is okay to eat!

If you know you're going to store this salad, do so in an airtight container and place it in the fridge. Also wait to add the salad dressing until right before you eat each serving.

What to add to salads to make it filling

Adding protein of any kind is going to work to make a salad a meal and keep you full for longer. For this fall harvest salad, I suggest grilled or shredded chicken.

Another option would be to roast chickpeas in the oven along with the brussel sprouts and sweet potatoes. Just make sure you drain, rinse, dry and toss the chickpeas in olive oil before placing on the sheet pan.

What to serve with a fall salad

Soups and chilis go great with salads. There are some tasty recipes right here at Jordo's World that will go nicely with this fall harvest salad:

• Slow Cooker Turkey Chili
• Healthy White Chicken Chili
• Vegan Lentil Soup

Try this recipe and leave a review letting me know what you think!

Print Recipe

5 from 3 votes

Fall Harvest Salad

This Fall Harvest Salad tastes as good as it looks! All the hearty flavors of fall in a single bowl.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Salad

Cuisine: American

Keyword: fall salad, harvest salad, salad

Servings: 6

Calories: 256kcal

Author: Jordan Smith

Equipment

• large salad bowl

Ingredients

• 6 cups kale stems removed
• 1 sweet potato medium, diced
• 8 oz brussel sprouts cut into fourths
• 4 oz goat cheese crumbled
• 1 honeycrisp apple thinly sliced
• ½ cup pomegranate seeds
• ½ cup walnuts chopped
• ⅓ cup balsamic vinaigrette
• 2 tablespoon avocado oil
• salt and pepper
• optional: add grilled chicken to make it a meal

Instructions

• Gather all ingredients.
• Chop the sweet potatoes and brussel spouts. Toss in a large bowl with 2 tablespoon avocado oil, salt and pepper. Make sure all veggies are coated well.
• Pour the veggies on a greased baking sheet with tin foil. Bake at 400 for 30 mins, tossing veggies after 15 mins.
• Add 6 cups of kale (stems removed) to large bowl. Pour ⅓ cup dressing over kale and massage with hands. Let sit for 15 mins, while veggies finish baking.
• Add the cooked veggies into the salad.
• Top with goat cheese, pomegranate seeds, walnuts, and apple.
• Note: Feel free to vary the amounts of any ingredient based on your preferences!
• Serve and enjoy!

Nutrition

Calories: 256kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g

Use This Recipe in a Meal Plan