Autumn Salad with Roasted Sweet Potatoes


Autumn Salad with Roasted Sweet Potatoes
Autumn Salad with Roasted Sweet Potatoes

Autumn Salad with Roasted Sweet Potatoes and Maple Cider Vinaigrette!  Using mostly store bought ingredients, this salad is a breeze to make and will feed a crowd!

Crisp apples, toasted pecans, blue cheese crumbles and roasted sweet potatoes!  All mixed together in  a super easy to make,  Maple-Dijon and Lemon Vinaigrette.  This recipe is made with primarily store bought ingredients, all tossed together in a wonderful way!

Autumn Salad with Roasted Sweet Potatoes
Make this impressive looking salad with almost all store bought ingredients tossed together with a quick vinaigrette!

For Salad

  • 1 10 oz package of Spring Mix with Baby Spinach
  • 1 Fuji apple cored and sliced thinly (any apple will do)
  • 1/2 cup crumbled blue cheese
  • 1/2 cup whole pecans, toasted
  • 1 cup roasted cubed sweet potatoes one average size sweet potato

Dressing Ingredients

  • 1/4 cup apple cider vinegar
  • 3/4 cup light olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice about half a lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 400 degrees.
  2. Cube and peel sweet potatoes. Toss with 1 tablespoon olive oil.
  3. Spread on foil or parchment covered baking sheet.
  4. Bake for 20-25 minutes or until soft.
  5. Chill for 30 minutes or over night.
  6. In large salad bowl, add greens, blue cheese, sliced apple, pecans and chilled sweet potatoes.
  7. Toss with dressing right before serving. You will not need all the dressing. About 1/4 cup should work it or to your liking.

Recipe Notes
Tips to make this Beautiful Autumn Salad!

  1. Sub feta, goat or gorgonzola for blue cheese.
  2. Any kind of apple will work.  Honey Crisp and Fuji are my faves.
  3. Add dried cranberries for an additional kick of color.  (I bought them and forgot to toss them in...  ugh).
  4. Toss right before serving.  This salad wilts rather quickly.
  5. You will NOT use all the dressing.  Use about 1/4 cup.  Taste and adjust if needed.
  6. Makes enough for 6 side dish servings.  Easily doubles with no need to make additional dressing!

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