Go Back
–+ servings

Fall Harvest Salad with Spinach and Sweet Potatoes

Casey Rooney
This fall harvest salad with spinach and sweet potatoes is the perfect mix of seasonal flavors and textures. Roasted veggies, crunchy seeds, and a sweet and tangy maple vinaigrette...it's a cozy salad you'll want on repeat all season long!
5 from 1 vote
Print Recipe Pin Recipe
Save the recipe form - SALAD

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you'll receive more easy recipes every week!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

For the dressing

  • 1/4 cup avocado oil olive oil works, too
  • 1/8 cup red wine vinegar
  • 1-2 tbsp. honey
  • 1 tsp. Dijon mustard
  • 1/4 tsp. EACH coarse salt and black pepper

For the salad

  • 1 sweet potato, cubed
  • 1 tbsp. olive oil
  • 1/8 tsp. EACH coarse salt and black pepper
  • 5 oz. baby spinach OR baby kale/baby spinach mix (about 5-6 cups, loosely packed mixed greens work, too
  • 3 cups broccoli, chopped chop the broccoli into small bite sized pieces
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds
  • 1 shallot, thinly sliced
  • 1/2 cup shaved Parmesan cheese

Instructions
 

  • Roast the sweet potato: Preheat the oven to 425°F. Cube the sweet potato into small, 1/2 inch pieces. Spread on a foil-lined baking sheet and toss with 1 tbsp. olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
    Remove from the oven and cool.
  • Make the dressing: While the sweet potatoes are roasting, make the dressing. To a small bowl, add the dressing ingredients. Whisk until combined. Set aside. You can also add all of the ingredients to a large Mason jar and shake until everything is combined.
  • Assemble the salad: To a large bowl or platter, layer the spinach, broccoli, dried cranberries, pumpkin seeds, shallots, and shaved Parmesan cheese. Drizzle on the dressing and toss well. You can also serve the dressing on the side and allow your guests to serve themselves.

Notes

Casey's Tips

  • Dressing in a jar: Place all of the dressing ingredients in a medium mason jar (I even like to use a clean pasta sauce jar!) and shake until everything is combined.
  • Chop the broccoli into small pieces: Cutting the broccoli into small, bite-sized pieces helps it blend better with the greens and gives every bite the right texture.
  • Cool roasted sweet potatoes before adding: Let the sweet potatoes cool before tossing with the greens to avoid wilting the spinach.
  • Storage: Undressed, this salad will last up to 5 days in the fridge (making it perfect for meal prep!) Store the dressing separately if possible.