Sweet Potato Pecan Fall Salad Recipe

As the leaves turn golden and the air grows crisp, there’s something undeniably comforting about a dish that celebrates the flavors of fall. This Sweet Potato Pecan Fall Salad brings together everything you love about the season — earthy roasted sweet potatoes, crunchy pecans, crisp greens, and a tangy maple Dijon dressing that ties it all together. It’s the kind of salad that feels hearty enough to be a meal yet light enough to balance out all the rich comfort foods that dominate autumn gatherings.

Inspired by cozy family dinners and harvest feasts, this recipe captures the essence of fall produce at its finest. Whether you’re serving it at Thanksgiving, bringing it to a holiday potluck, or simply enjoying a quiet weeknight meal, this vibrant salad adds a burst of color and nutrition to your table. Every bite is a blend of sweetness, crunch, and warmth — a true celebration of the season’s bounty.

Why You’ll Love This Sweet Potato Pecan Fall Salad

There are countless fall salad recipes out there, but this one stands out for a few simple reasons:

• Balanced Flavors: Roasted sweet potatoes bring natural sweetness, while toasted pecans add buttery crunch. The dressing’s tangy kick balances everything beautifully.

• Nutrient-Rich: Packed with fiber, vitamins, and antioxidants, this salad is as nourishing as it is delicious.

• Beautiful Presentation: The vibrant colors — deep orange, bright greens, and ruby cranberries — make it an eye-catching addition to any fall feast.

• Versatile and Customizable: You can easily adapt it to what’s in your pantry or personal preferences. Try kale instead of spinach or add quinoa for extra protein.

• Perfect for Any Occasion: From a cozy weeknight dinner to a festive holiday meal, this salad fits effortlessly on your table.

Ingredients

For the Salad:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 teaspoon ground cinnamon

• ½ teaspoon smoked paprika (optional, for a hint of warmth)

• Salt and black pepper, to taste

• 5 cups mixed greens (baby spinach, arugula, or spring mix)

• ½ cup pecans, toasted

• ½ cup dried cranberries or pomegranate seeds

• ¼ cup crumbled feta or goat cheese

• ½ small red onion, thinly sliced

• 1 small apple, thinly sliced (Honeycrisp or Fuji works best)

For the Maple Dijon Dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon pure maple syrup

• 1 teaspoon Dijon mustard

• ½ teaspoon minced garlic

• Salt and pepper, to taste

Directions

1. Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the cubed sweet potatoes on the sheet and drizzle with olive oil. Sprinkle with cinnamon, smoked paprika, salt, and pepper. Toss well to coat.

Spread the sweet potatoes evenly on the pan and roast for 25–30 minutes, flipping halfway through, until tender and golden brown on the edges. Remove from the oven and let cool slightly.

2. Toast the Pecans

While the sweet potatoes roast, toast your pecans for extra depth of flavor. Place them in a dry skillet over medium heat and cook for 3–5 minutes, stirring frequently until fragrant and slightly darker in color. Remove immediately to avoid burning and let cool.

3. Make the Dressing

In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper. Taste and adjust seasoning as needed — add more maple syrup for sweetness or vinegar for tang.

4. Assemble the Salad

In a large serving bowl, combine the mixed greens, roasted sweet potatoes, toasted pecans, dried cranberries, sliced red onion, apple slices, and crumbled feta. Drizzle with the maple Dijon dressing and toss gently to coat.

5. Serve and Enjoy

Serve immediately for a fresh, crisp salad, or refrigerate for up to 2 hours before serving if you prefer a chilled version. It pairs beautifully with roasted turkey, grilled chicken, or as a stand-alone vegetarian entrée.

Tips for the Best Sweet Potato Pecan Fall Salad

1. Don’t Skip the Toasted Pecans: Toasting brings out the pecans’ natural oils and intensifies their flavor, making the salad richer and more aromatic.

2. Roast Sweet Potatoes Until Crispy: A slightly caramelized exterior adds incredible depth to the salad. Ensure they have space on the baking sheet to crisp up properly.

3. Use Fresh, Crisp Greens: Arugula and spinach both work well, but a combination adds balance — peppery and mild notes that complement the sweet potatoes.

4. Try a Grain Add-In: To make it heartier, mix in 1 cup of cooked quinoa, farro, or wild rice.

5. Dress Lightly Before Serving: Add the dressing just before serving to keep the greens fresh and prevent sogginess.

6. Make It Vegan: Skip the cheese or use a dairy-free alternative for a vegan-friendly salad.

Health Benefits of This Fall Salad

This salad isn’t just beautiful — it’s a powerhouse of nutrition:

• Sweet Potatoes: High in beta-carotene, vitamin C, and potassium, these root vegetables support immune health and energy.

• Pecans: Rich in healthy fats and antioxidants that support heart and brain health.

• Leafy Greens: A source of iron, calcium, and fiber that helps with digestion and bone health.

• Apples and Cranberries: Provide natural sweetness and a boost of vitamin C and fiber.

• Maple Dijon Dressing: A lighter alternative to creamy dressings, offering antioxidants and flavor without heavy calories.

Together, these ingredients create a nutrient-dense dish that’s as wholesome as it is satisfying.

Serving Ideas

This Sweet Potato Pecan Fall Salad is remarkably versatile and fits into almost any menu. Here are a few serving suggestions:

• As a Main Dish: Add grilled chicken, roasted chickpeas, or quinoa for a protein boost.

• At Thanksgiving Dinner: Serve it as a refreshing side to balance richer dishes like mashed potatoes or stuffing.

• For Meal Prep: Store components separately — roasted sweet potatoes, greens, and dressing — and assemble just before eating for a fresh lunch all week.

• In a Wrap or Sandwich: Use leftovers as a flavorful filling for wraps or grain bowls.

How to Store Leftovers

To keep your salad tasting fresh:

• Store separately: Keep dressing in a jar and salad ingredients in airtight containers.

• Refrigerate: Sweet potatoes and dressing last 3–4 days, while greens are best used within 2 days.

• Reheat sweet potatoes: Warm them slightly before tossing with the salad if you prefer a contrast between warm and cool ingredients.

Variations and Substitutions

1. Change the Nuts: Swap pecans for walnuts, almonds, or even pumpkin seeds for a fun twist.

2. Switch the Cheese: Goat cheese adds tanginess, while blue cheese gives a bolder flavor.

3. Try a Different Dressing: A balsamic glaze or citrus vinaigrette also complements the sweet potatoes beautifully.

4. Add Protein: Top with grilled salmon, roasted chicken, or tofu for a balanced meal.

5. Use Different Fruits: Pears, figs, or roasted grapes add a unique seasonal flair.

Frequently Asked Questions (FAQs)

1. Can I make this salad ahead of time?
Absolutely! One of the best things about this Sweet Potato Pecan Fall Salad is how well it fits into a make-ahead meal plan. You can easily roast the sweet potatoes and toast the pecans up to two days in advance, then store them in airtight containers in the refrigerator. The roasted sweet potatoes will keep their texture if you let them cool completely before storing. When you’re ready to serve, simply reheat them slightly or enjoy them chilled — both ways are delicious.
It’s also a good idea to store each component separately if you’re planning ahead: keep the dressing in a sealed jar, the greens in a large bowl or bag with a paper towel to absorb moisture, and the toppings (like cranberries and cheese) in small containers. When it’s time to eat, toss everything together and drizzle with the dressing. This method keeps your salad crisp and flavorful without any sogginess.

2. What greens work best for this recipe?
This salad is flexible when it comes to greens, allowing you to tailor it to your taste and texture preferences. Baby spinach is a popular choice because of its mild flavor and soft texture, which balances beautifully with the roasted sweet potatoes. Arugula adds a peppery bite that enhances the sweetness of the maple dressing and pecans. For those who love a little extra crunch, romaine provides a refreshing, crisp base.

If you prefer a sturdier salad that can sit longer without wilting, chopped kale or Swiss chard are excellent options. Just remember to massage kale leaves with a drizzle of olive oil before using them to soften their texture and mellow their flavor. You can even mix two types of greens — for example, baby spinach and arugula — to create a perfect blend of tender and spicy notes. The key is using fresh, high-quality greens that bring life and vibrancy to the salad.

3. Can I use canned sweet potatoes?
While canned sweet potatoes might seem like a convenient shortcut, they aren’t ideal for this salad. Fresh sweet potatoes develop a caramelized, slightly crispy exterior when roasted — a texture that contrasts beautifully with the leafy greens and crunchy pecans. Canned varieties, on the other hand, tend to be soft, overly moist, and sometimes pre-sweetened, which can throw off the salad’s balance.

If you’re short on time, you can microwave or air-fry fresh sweet potato cubes for a quicker alternative without compromising flavor. The goal is to preserve that signature roasted texture and earthy sweetness that make this dish so satisfying.

4. How do I make it vegan?
Turning this salad into a fully vegan dish is incredibly simple. All you need to do is omit the feta cheese or replace it with your favorite dairy-free alternative — there are plenty of plant-based feta and goat-style cheeses available today that mimic the tang and creaminess of traditional versions. The maple Dijon dressing is already vegan, made from olive oil, maple syrup, vinegar, and mustard — no honey or animal products involved.

Sweet Potato Pecan Fall Salad Recipe

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• Author: Michelle Davis
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Sweet Potato Pecan Fall Salad is a celebration of autumn’s best flavors — roasted sweet potatoes, crunchy pecans, crisp greens, and a tangy maple Dijon dressing that ties it all together. It’s the perfect balance of warmth and freshness, ideal for Thanksgiving gatherings, cozy dinners, or healthy weekday lunches. Every bite bursts with texture and color, making it a standout dish for any fall table.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 teaspoon ground cinnamon

• ½ teaspoon smoked paprika (optional)

• Salt and black pepper, to taste

• 5 cups mixed greens (baby spinach, arugula, or spring mix)

• ½ cup pecans, toasted

• ½ cup dried cranberries or pomegranate seeds

• ¼ cup crumbled feta or goat cheese

• ½ small red onion, thinly sliced

• 1 small apple, thinly sliced (Honeycrisp or Fuji works best)

For the Maple Dijon Dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon pure maple syrup

• 1 teaspoon Dijon mustard

• ½ teaspoon minced garlic

• Salt and pepper, to taste

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Instructions

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

• Toss the cubed sweet potatoes with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet.

• Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized on the edges. Set aside to cool slightly.

• While the sweet potatoes roast, toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often until fragrant. Remove and let cool.

• In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth. Adjust taste as needed.

• In a large salad bowl, combine mixed greens, roasted sweet potatoes, toasted pecans, cranberries, apple slices, red onion, and crumbled feta.

• Drizzle with the maple Dijon dressing and toss gently until everything is evenly coated.

• Serve immediately for a fresh salad, or chill for up to 2 hours before serving.

Notes

• For extra flavor, sprinkle pumpkin seeds or roasted sunflower seeds before serving.

• Substitute feta with dairy-free cheese for a vegan version.

• To make it heartier, add quinoa or grilled chicken.

• Always add dressing just before serving to keep the greens fresh and crisp.

• The dressing can be made ahead and stored in the refrigerator for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Michelle Davis