Irresistible Fall Harvest Salad That Stuns in 40 Minutes
A vibrant fall harvest salad with roasted sweet potatoes, crisp apples, pomegranate arils, toasted pecans, and feta cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups mixed salad greens
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 large apple, diced
- ½ cup pomegranate arils
- ½ cup pecans, toasted
- ⅓ cup crumbled feta cheese
Instructions
- Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized. Let cool slightly.
- In a large bowl, add mixed greens.
- Top with roasted sweet potatoes, diced apple, pomegranate arils, toasted pecans, and crumbled feta.
- Toss gently and serve immediately or chill until ready to serve.
Notes
- Use any variety of apple for different sweetness levels.
- Toast pecans in a dry skillet for 2-3 minutes for extra flavor.
- Store leftovers in an airtight container for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Fall harvest salad, Pomegranate salad, Thanksgiving salad recipe, Fall salad with pecans, Sweet potato apple salad, Healthy fall salad