Autumn Salad with Roasted Sweet Potatoes and Maple Cider Vinaigrette

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

Crisp apples, toasted pecans, blue cheese crumbles, bacon and roasted sweet potatoes!  All mixed together in  a super easy to make Maple-Dijon and Lemon Vinaigrette.

How to Make this Autumn Salad with Roasted Sweet Potatoes and Maple Cider Vinaigrette!

I used a store-bought package of Spring Mix that included Baby Spinach.  I like the extra crunch of the spinach. Tossed in a couple handfuls of arugula as well for some extra spice.

How to Roast Sweet Potatoes:

 Simply cube and toss in a little olive oil.  Roast for about 20 minutes.  One large sweet potato makes about 2 cups of cubed cooked potato.  They go a long way!  I have seen sweet potatoes already cubed in the produce section.  Why not right?  Butternut Squash is a great sub for this dish too!  Chill them for a bit before tossing in your salad.  Even better…cook the night before!

(that is one loved sheet pan! Maybe time to replace.  We are loving this set that has 4 different sizes.  You can never have enough sheet pans!).

Who says cheaters never prosper!  We sure did when putting this Autumn Salad together!

Store bought ingredients that have been tossed together in a flash!  Outside of roasting the sweet potatoes, we bought all the ingredients ready to go!

•  The salad mix is Spring Mix with Spinach along with a few handfuls of Arugula.
• Blue cheese crumbles.
• Pecans that we got at Trader Joes already toasted!  But if you need to toast your own simply roast in a 400 degree oven for about 5-8 minutes.
• We even bought the bacon already precooked and only had to toss it in the microwave.

How to make Maple Cider Vinaigrette:

Simply add all dressing ingredients to a Mason jar and shake, shake, shake!

The dressing is a quick mix of olive oil, lemon juice, apple cider vinegar and maple syrup for a bit of sweet.

 What kind of apples should I use?

• We love fuji and honey crisp!  Something a little on the sweet side and not too tart.
• There isn’t an apple that would be bad in this!

Tips to make this Beautiful Autumn Salad!

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

More side dishes please!  How about Cheesy Potatoes Au Gratin.  They look so fancy but are incredibly easy to make!

Or this beautiful Skillet Green Bean Casserole that you make stove top,  with no canned soup!  Yay!

Delicious easy to make Orange Cranberry Sauce.  Our family has been making this for years!

To Fall and all those flavors and colors we love!

Clink!

Kathi

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Autumn Salad with Roasted Sweet Potatoes and Pecans

4.77 from 13 votes

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Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Make this impressive looking salad with almost all store bought ingredients tossed together with a quick vinaigrette!

Course: healthy, holiday, Salad, Side Dish

Cuisine: American

Servings: 6 servings

: 183 kcal

: Kathi & Rachel

Ingredients

For Salad

• 1 10 oz package of Spring Mix with Baby Spinach plus a couple handfuls of Arugula if desired
• 1 Fuji apple cored and sliced thinly (any apple will do)
• 1/2 cup crumbled blue cheese
• 1/2 cup whole pecans, toasted 400 degrees for 10 minutes on a sheet pan
• 1/2 cup cooked, crumbled bacon
• 1 cups 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

Instructions

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. Bake for 20-25 minutes or until soft and slightly brown on the edges. Cool.

4. In large salad bowl, add greens, blue cheese, sliced apple, pecans, bacon and chilled sweet potatoes.

5. Combine all dressing ingredients in a container or mason type jar and chill. Toss salad with dressing right before serving. You will not need all the dressing. Start with a 1/4 cup and add more as desired.

Recipe Notes

Tips to make this Beautiful Autumn Salad!

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

Nutrition Facts

Autumn Salad with Roasted Sweet Potatoes and Pecans

Amount Per Serving

Calories 183 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 6g30%

Cholesterol 8mg3%

Sodium 434mg18%

Potassium 449mg13%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 5g6%

Protein 5g10%

Vitamin A 8105IU162%

Vitamin C 16.1mg20%

Calcium 131mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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