Autumn Salad with Roasted Sweet Potatoes and Pecans

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
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
183 kcal


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!

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.