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top down view of fall harvest salad with apples on top

Fall Harvest Salad

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This Fall Harvest Salad combines fresh greens, roasted cauliflower & sweet potato with crisp apple for the perfect autumn salad or side dish!
Course Salad
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword cauliflower, fall recipes, salad, sweet potato
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 304


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 recipe makes 4-6 servings
See post, above, for make ahead, storage, and substitution tips.
For a nut-free option, use pepitas or sunflower seeds in place of almonds.
To make this recipe dairy-free and vegan, use a vegan feta.
Omit the cheese and the maple syrup for the dressing to make this recipe Whole30 friendly option.


Calories: 304kcal | Carbohydrates: 24g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 5mg | Sodium: 525mg | Potassium: 682mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6973IU | Vitamin C: 42mg | Calcium: 117mg | Iron: 1mg