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overhead of fall salad recipe with two spoons

Fall Harvest Salad

  • Author: Elizabeth Van Lierde
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


This Fall Harvest Salad is like autumn in a bowlcrisp apple, tender sweet potato, smoky bacon, tangy blue cheese, sweet cranberries and crunchy pecans – tossed with an apple cider vinaigrette. It’s healthy enough for meal prepped lunch yet gorgeous enough to serve throughout the holiday season!



Fall Harvest Salad:

1 small sweet potato, 1/2 inch diced

olive oil

kosher salt

freshly cracked black pepper

2 tsp minced rosemary

8 cups field greens

8 oz bacon, cooked and chopped

1 small Honeycrisp apple, sliced

½ cup dried cranberries

½ cup blue cheese crumbles

½ cup chopped pecans

Fall Salad Dressing:

3 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp maple syrup

2 tsp dijon mustard

2 tsp minced garlic

2 tsp minced rosemary

kosher salt, to taste

cracked black pepper, to taste


  1. Roast sweet potato: Preheat the oven to 400 F. On a small sheet pan, add diced sweet potato and drizzle with a light coating of olive oil. Season evenly with kosher salt, cracked black pepper and minced rosemary. Mix together and bake for 20-25 minutes, turning once halfway through, until the sweet potato is golden and caramelized. Set aside to cool.
  2. Make the vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, rosemary, kosher salt and cracked black pepper to taste. Whisk until dressing is smooth and emulsified. Transfer to a mason jar or air-tight container and refrigerate until serving.
  3. Assemble salad: In a large salad bowl, arrange the greens evenly. Top with bacon, apples, dried cranberries, blue cheese crumbles, chopped pecans and cooled sweet potato. 
  4. Toss with dressing: Drizzle the salad with dressing before serving and toss to combine. Serve immediately.


Make-Ahead: Store all components of the salad in separate containers in the fridge (dried cranberries and pecans can be stored on the countertop). Toss with the dressing just before serving.

Keywords: easy, Thanksgiving, healthy