Fall Harvest Salad
This Fall Harvest Salad combines fresh greens, roasted cauliflower and sweet potato, along with crisp apple for the perfect autumn salad or side dish.
Naturally gluten-free and dairy-free with simple ingredient swaps included to help make this vegan & whole30 friendly too!
I don’t know about you but I love ordering special seasonal salads when we dine out.
They always have interesting toppings, textures & the best fresh produce.
This delicious seasonal salad has all of that restaurant-quality flavor without the fuss.
The secret is in the simple roasted fall vegetables & homemade, healthy salad dressing.
You just throw the cauliflower florets & diced sweet potato into a hot oven on a sheet pan with a little olive oil & salt.
Everything cooks while you shake up the quick & easy apple cider vinaigrette and gather your toppings.
So simple. So tasty. And can even be prepped ahead of time!
how to use and serve the fall harvest salad
- Enjoy as a side salad for simply prepared chicken, pork or fish.
- Serve as a main dish. For added protein, serve with cooked shredded chicken or roasted maple chickpeas.
- Pair with an easy soup recipe for a fun soup & salad night.
what goes with the fall harvest salad
this salad makes the perfect side for a hearty chili, we love it with:
it also goes well with autumn soups, we love it with:
- Slow Cooker Sweet Potato, Apple & Turmeric Soup
- Slow Cooker Autumn Minestrone Soup
- Instant Pot Creamy Pumpkin Tuscan Soup
it’s also a great side for chicken, we love it with:
- Slow Cooker Lemon Herb Pulled Chicken
- 5-Ingredient Slow Cooker Apple Cider Chicken
- Slow Cooker Garlic Balsamic Whole Chicken
how to prep this fall harvest salad ahead & store leftovers
- Make the dressing up to 5 days in advance, storing covered in the refrigerator.
- Roast the cauliflower and sweet potatoes up to 3 days in advance. Store covered in the refrigerator.
- Bring the cauliflower, sweet potato, and dressing to room temperature before adding to the salad, or reheat gently in a pan over medium heat to re-crisp.
- Slice the avocado and apple immediately before serving, then toss with the greens, dressing, cauliflower, sweet potato, avocado, and feta.
Tip: For the freshest salads, don’t cut ingredients like avocado, apple or pears until right before you want to serve them. This helps prevent browning & will give you the best taste (and presentation if you’re serving for a special event).
recipe notes, modifications & adaptations
- Skip the cauliflower and double the sweet potato if you don’t care for cauliflower.
- Double the cauliflower and skip the sweet potato for a lower carb option.
- Any leafy green works in place of the arugula. Including baby spinach, baby spring mix, or romaine lettuce.
- Any nut will work in place of the almonds, such as hazelnuts, pecans, or walnuts.
- For a nut-free option, use pumpkin seeds or sunflower seeds.
- Any soft cheese will work in place of feta, such as goat cheese. Use a vegan feta to keep this recipe dairy-free.
- Omit the cheese altogether to make this recipe whole30 friendly.
more fall salad dressings that go well with this salad
this recipe is…
I hope you’ll make this healthy Fall Harvest Salad recipe soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Fall Harvest Salad
For the Fall Harvest Salad
- 4 cups small cauliflower florets
- 2 cups peeled, diced sweet potato
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1 bag arugula
- 2 tbsp toasted slivered almonds
- 1 small avocado, diced
- 2 tbsp crumbled feta cheese , (traditional or vegan)
- 1 small sweet, crisp apple, diced
For the Apple Cider Vinaigrette
- 1 small garlic clove, to taste
- 1/2 tsp kosher salt
- 2 tsp Dijon mustard
- 1 tbsp maple syrup
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- freshly ground pepper, to taste
- Preheat the oven to 400F.
- Place the cauliflower and sweet potatoes on a large rimmed baking sheet, Drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoons kosher salt, tossing to combine.
- Roast for 20 minutes, flip, and then roast for an additional 25-35 minutes or until golden brown.
- Meanwhile, make the dressing by lightly crushing the garlic clove with the bottom of a glass jar or side of a knife.
- To a 8-oz mason jar, add the crushed garlic clove, salt, mustard, and maple syrup or honey, using a fork or small whisk to combine.
- Add the apple cider vinegar, add the lid, and shake vigorously until the salt has dissolved and all the ingredients are combined.
- Add the olive oil and pepper, add the lid, and shake vigorously until the vinaigrette has emulsified. Taste and add additional salt or pepper if desired.
- Remove the cauliflower and sweet potato from the oven, allowing to cool slightly.
- Assemble the salad by arranging the arugula on a large platter. Top with the roasted cauliflower and sweet potato, along with the slivered almonds, avocado, feta cheese, and apple. Drizzle with half the vinaigrette. Alternatively, add all the ingredients to a bowl, drizzle with half the vinaigrette, and toss to combine. Serve with remaining vinaigrette on the side, or store, refrigerated for another use.
This post contains affiliate links