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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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