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Fall Harvest Salad with Pumpkin Dressing

This Fall Harvest Salad with Pumpkin Dressing captures the essence of autumn in a single bowl, combining seasonal textures and savory-sweet flavors. It is a vibrant, nutrient-dense meal that is ready to serve in under 30 minutes, making it ideal for busy weeknights or festive holiday gatherings.
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 401
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups fresh greens Spring mix, spinach, or romaine
  • 1 Granny Smith Apple thinly sliced
  • 2 radishes thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup candied pecans
  • 4 ounces plain goat cheese crumbled
  • 2 tablespoons pumpkin seeds pepitas
  • 4 to 6 strips bacon cooked and crumbled
  • 1 large sweet potato peeled and diced
  • 2 tablespoons olive oil
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • Maple Pumpkin Dressing for serving

Equipment

  • Large Cookie Sheet
  • Parchment Paper
  • Pairing knife or Mandoline
  • Large serving bowl

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large cookie sheet with parchment paper for easy cleanup. Chop the sweet potato into small, bite-sized pieces and spread them evenly across the parchment paper.
    1 large sweet potato
  2. Sprinkle the sweet potatoes with the sea salt, black pepper, paprika, garlic powder, and dried thyme. Drizzle the olive oil over the top and toss everything together until the potatoes are well-coated. Bake for 10 to 12 minutes, tossing halfway through, until they are soft and golden brown.
    1 large sweet potato, 2 tablespoons olive oil, 1/8 teaspoon sea salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme
  3. While the potatoes are in the oven, use a pairing knife or a mandoline to thinly slice the radishes and the apple. Thin slices ensure you get a bit of everything in every forkful.
    1 Granny Smith Apple, 2 radishes
  4. Once the sweet potatoes have cooled slightly, combine the fresh greens, sliced apples, radishes, dried cranberries, candied pecans, crumbled goat cheese, pumpkin seeds, and crumbled bacon in a large serving bowl.
    8 cups fresh greens, 1 Granny Smith Apple, 2 radishes, 1/4 cup dried cranberries, 1/4 cup candied pecans, 4 ounces plain goat cheese, 2 tablespoons pumpkin seeds, 4 to 6 strips bacon
  5. Add the roasted sweet potatoes to the bowl. Gently toss the ingredients until they are well distributed. Drizzle with the Maple Pumpkin Dressing immediately before serving to ensure the greens stay crisp.
    1 large sweet potato, Maple Pumpkin Dressing

Notes

Slice apples and radishes very thin to ensure the flavors meld together beautifully and the salad is easy to eat. Keep the dressing on the side until the very last second to maintain that satisfying crunch.