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
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
- Preheat oven to 400 degrees.
- Cube and peel sweet potatoes. Toss with 1 tablespoon olive oil.
- Spread on foil or parchment covered baking sheet. Bake for 20-25 minutes or until soft and slightly brown on the edges. Cool.
- In large salad bowl, add greens, blue cheese, sliced apple, pecans, bacon and chilled sweet potatoes.
- 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.
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
This post may contain affiliate links, which means I might receive a very small commission, at no additional cost to you, should you chose to purchase that linked item. I only link to items I know and trust. Clink!
Can this be made ahead & chilled (minus the dressing)?
Hi Patti – yes but squeeze a little fresh lemon juice on the apples so they don’t brown.
Wow this was good! Added chicken to make it a light dinner. I swear, every recipe of yours is a total home run!
I loved the salad dressing you made. What a lovely combination .
What a fun and festive salad! Thanks for sharing!
Luci’s Morsels | fashion. food. frivolity.
OMG this salad looks sooo good! Toasted pecans and apples are always a good combo but the maple cider is a good variation. I love autumn because its the best time of year to discover new maple recipes
Thank you for the nice comment John!
Fabulous! ..
I love blue cheese. I love adding cheese to my salad too. Adds so much to the salad. Such beautiful colors.
Thanks Veena! Feta is great too…hope you get a chance to try it!
Such a gorgeous autumn salad! I love all the colors and how easy the dressing is to put together.