Autumn Salad with Roasted Sweet Potatoes and Maple Cider Vinaigrette

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!

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.  I included store bought blue cheese crumbles, and pre toasted pecans.  (Trader Joes has a great selection of toasted and candied pecans).

To roast the 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!

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

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

Who says cheaters never prosper?  Using mostly store bought ingredients, you have tossed together a show stopper Fall salad!

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.
• 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!

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!

See all of our side dishes here!

Clink!

Kathi

 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

Hey and check out our new YouTube Channel!

4.67 from 9 votes

Print

Autumn Salad with Roasted Sweet Potatoes and Pecans

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

Keyword: fall salad, holiday salad

Servings: 6 servings

: 183 kcal

: LaughingSpatula.com

Ingredients

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

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.
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!

• 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*

Total Fat 36g 55%

Saturated Fat 6g 30%

Cholesterol 8mg 3%

Sodium 434mg 18%

Potassium 449mg 13%

Total Carbohydrates 12g 4%

Dietary Fiber 2g 8%

Sugars 5g

Protein 5g 10%

Vitamin A 162.1%

Vitamin C 19.5%

Calcium 13.1%

Iron 11%

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