Healthy Harvest Salad Recipe – Perfect for Autumn Meals, Thanksgiving & Fall Gatherings!

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Introduction

As the leaves change and the air turns crisp, autumn-inspired dishes are the perfect way to celebrate the season. This healthy harvest salad, created by Lina Vexley, features vibrant seasonal ingredients like roasted sweet potatoes, cranberries, and pumpkin seeds, making it the perfect addition to your fall meals, Thanksgiving celebrations, and any cozy gathering. Packed with fiber, vitamins, and healthy fats, this salad is both nourishing and delicious. The simple vinaigrette complements the sweetness of the roasted vegetables and the tartness of the cranberries, making it a flavorful and festive side dish.

Healthy Harvest Salad Recipe – Perfect for Autumn Meals, Thanksgiving & Fall Gatherings!

Healthy Harvest Salad

This healthy harvest salad features roasted sweet potatoes, fresh greens, cranberries, and pumpkin seeds, making it the perfect side dish for autumn meals, Thanksgiving, and fall gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 2 cups sweet potatoes peeled and cubed
  • 1 cup fresh cranberries
  • 4 cups mixed greens such as spinach, arugula, or kale
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 1/4 cup goat cheese crumbled (optional)
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Roast for 25 minutes, or until tender and lightly caramelized.
  • While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, honey, salt, and pepper.
  • In a large bowl, combine the mixed greens, roasted sweet potatoes, fresh cranberries, and pumpkin seeds.
  • Drizzle the dressing over the salad and toss gently to combine.
  • Top with crumbled goat cheese if desired and serve immediately, or refrigerate for 10-15 minutes to let the flavors meld.

Notes

This healthy harvest salad is customizable. You can add roasted pecans, walnuts, or even roasted carrots for extra flavor. For a vegan version, simply omit the goat cheese.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 10mgSodium: 200mgPotassium: 450mgFiber: 6gSugar: 12gVitamin A: 120IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Keyword Autumn, Harvest, healthy, Thanksgiving
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How to Make the Recipe

  1. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and black pepper. Roast them for about 25 minutes, or until tender and lightly caramelized.
  2. Make the dressing: While the sweet potatoes roast, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl to make the dressing.
  3. Assemble the salad: In a large bowl, combine the mixed greens, roasted sweet potatoes, fresh cranberries, and pumpkin seeds.
  4. Toss the salad: Drizzle the dressing over the salad and toss gently to combine all ingredients.
  5. Serve: Top with crumbled goat cheese if desired and serve immediately, or refrigerate for 10-15 minutes to let the flavors meld together.

Conclusion

This healthy harvest salad is the perfect dish to bring a taste of fall to your table. The roasted sweet potatoes bring warmth and sweetness, while the fresh cranberries add a tangy contrast. With the crunch of pumpkin seeds and a light, flavorful dressing, this salad is both vibrant and satisfying. It’s the ideal addition to your Thanksgiving spread, a hearty side dish for autumn dinners, or a refreshing salad for any fall gathering. Enjoy the season’s bounty with this delicious, healthy salad!