Healthy Fall Salad

This Healthy Fall Salad is a vibrant, nourishing mix of seasonal ingredients like crisp apples, roasted sweet potatoes, crunchy nuts, and hearty greens—all tossed in a light, tangy vinaigrette. I love how it’s packed with flavor, texture, and color while still being wholesome and energizing. It’s the kind of salad that makes eating healthy in the colder months feel warm and comforting.

Why You’ll Love This Recipe

I like how this salad combines cozy fall flavors with the freshness of raw and roasted ingredients. It’s filling enough to serve as a meal, thanks to the fiber-rich veggies and healthy fats, but still feels light and refreshing. I often make it when I want something that feels seasonal, clean, and satisfying without being too heavy. Plus, it’s easy to prep ahead for weekday meals or to serve as a crowd-pleasing side at holiday dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potato, peeled and cubed

• Olive oil

• Salt and pepper

• Mixed greens (kale, spinach, or arugula)

• Apple, thinly sliced (Honeycrisp or Fuji work great)

• Cooked quinoa (optional, for added protein and fiber)

• Dried cranberries

• Toasted walnuts or pecans

• Feta or goat cheese (optional)

For the dressing:

• Olive oil

• Apple cider vinegar or balsamic vinegar

• Dijon mustard

• Maple syrup

• Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the cubed sweet potatoes with olive oil, salt, and pepper, then roast them for 25–30 minutes until golden and tender.

3. While the sweet potatoes roast, I whisk together the olive oil, vinegar, mustard, maple syrup, salt, and pepper to make the dressing.

4. In a large bowl, I combine the greens, sliced apples, cooked quinoa (if using), dried cranberries, and toasted nuts.

5. Once the sweet potatoes have cooled slightly, I add them to the salad along with crumbled cheese if I’m using it.

6. I drizzle the dressing over the top and gently toss everything together before serving.

Servings and timing

This recipe makes 4 servings as a main or 6 as a side. It takes around 35–40 minutes from start to finish, mostly due to roasting the sweet potatoes.

Variations

I sometimes swap sweet potatoes for roasted butternut squash or use pears instead of apples. For a vegan version, I skip the cheese or use a dairy-free alternative. Chickpeas, lentils, or roasted tofu are great if I want to add plant-based protein. A tahini-lemon dressing is a creamy alternative I use when I want a richer flavor.

storage/reheating

I store the roasted sweet potatoes and dressing separately from the greens and apples to keep everything fresh. The salad components last up to 3 days in the fridge. I reheat the sweet potatoes gently if I want a warm element before combining. Once the salad is dressed, I try to eat it right away to keep the texture crisp.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the ingredients and store them separately. I assemble and dress the salad just before serving to keep everything fresh and crunchy.

Is this salad vegan?

It can be. I leave out the cheese or use a plant-based substitute to make it fully vegan.

What greens work best?

I like using a mix of kale and arugula for a hearty, peppery flavor. Spinach or spring mix also work well.

Can I add grains?

Absolutely. Quinoa, farro, or brown rice make this salad more filling and add a nice chewy texture.

What other dressings go well with this?

Balsamic vinaigrette, tahini dressing, or even a citrus-based dressing all pair beautifully with the fall ingredients.

Conclusion

This Healthy Fall Salad is one of my favorite ways to enjoy seasonal produce in a way that feels good and tastes great. I love the mix of warm roasted veggies, crisp fruit, crunchy nuts, and a zippy dressing. It’s colorful, satisfying, and makes healthy eating in autumn something I actually look forward to.