This quick and beautiful fall salad combines fresh greens, roasted cauliflower + sweet potato, along with crisp apple and creamy avocado for the perfect autumn harvest salad or side dish. 

A bowl filled with leafy greens, roasted sweet potatoes, and apple slices.

5 star review

“This is one of THE best salads we’ve eaten in a long time! 5 out of 5 for sure! All the flavors are perfectly balanced–not too sweet and not too bitter–just delicious!”

– Lorrie
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Restaurant-Quality Fall Harvest Salad With Minimal Effort

I don’t know about you, but I love ordering special seasonal salads when we dine out. They always have interesting the most toppings, textures & the best fresh produce. To capture that magic at home, I created this delicious seasonal salad – it has alllll of that restaurant-quality flavor, without any of the fuss.

The secret is in the simple roasted fall vegetables & homemade 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. Best of all, it can even be prepped ahead of time!

Seriously, this is the best fall salad hands-down, all thanks to the combo of roasted caramelized veggies, leafy greens, nutty almonds, creamy avocado, juicy apples, and tangy feta. There’s just something truly special about the natural sweetness of roasted autumn veggies that celebrates the season, like in my roasted butternut squash salad. And honestly, this makes a great vegetarian salad, but I also love it served with pork, fish, or chicken like my easy balsamic chicken.

close up of mixed green salad with sweet potato and cauliflower

Pro Tips for the Best Fall Salad

  • Prep the Dressing: Make the dressing up to 5 days in advance, storing covered in the refrigerator.
  • Prep the Veggies: Roast the cauliflower and sweet potatoes up to 3 days in advance. Store covered in the refrigerator. 
  • Roasted Veggies: 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.

Beautiful Fall Salad

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).

sheet tray with diced sweet potatoes and cauliflower
sheet tray with roasted sweet potatoes and roasted cauliflower florets

Let’s Adapt this Salad to Your Liking!

  • 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.
top down view of fall harvest salad with apples on top
top down view of fall harvest salad with apples on top
5 stars (4 ratings)

Fall Harvest Salad w/ Sweet Potato

by Robyn Conley Downs
Servings: 6 servings
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
This Fall Harvest Salad combines fresh greens, roasted cauliflower & sweet potato with crisp apple for the perfect autumn salad or side dish!
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Ingredients

For the Fall Harvest Salad

  • 4 cups small cauliflower florets
  • 2 cups sweet potato, peeled and diced
  • 1 Tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1 bag arugula
  • 2 Tablespoons slivered almonds, toasted
  • 1 small avocado, diced
  • 2 Tablespoons crumbled feta cheese
  • 1 small sweet, crisp apple, diced

For the Apple Cider Vinaigrette

  • 1 clove garlic, to taste
  • ½ teaspoon kosher salt
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon maple syrup
  • ¼ cup apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • freshly ground pepper, to taste

Equipment

Instructions 

  • Preheat the oven to 400°F.
  • Place the cauliflower and sweet potatoes on a large rimmed baking sheet, Drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoon kosher salt, tossing to combine.
  • Roast for 20 minutes, flip, and then roast for an additional 25-35 minutes, 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 again 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.

Notes

  • Serving Size: This recipe makes 4-6 servings
Course: Salad
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 304kcal, Carbohydrates: 24g, Protein: 5g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 5mg, Sodium: 525mg, Potassium: 683mg, Fiber: 7g, Sugar: 9g, Vitamin A: 6973IU, Vitamin C: 42mg, Calcium: 117mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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