Description
Inspired by Bobby Flay’s love for bold Southwestern flavors, this harvest salad combines sweet roasted sweet potatoes and crisp apples with smoky toasted pecans, creamy goat cheese, and a tangy maple-Dijon vinaigrette. It’s a vibrant mix of textures — tender, crunchy, creamy, and crisp — that celebrates autumn produce but tastes great year-round. Perfect as a side dish or a light vegetarian main.
Ingredients
- For the salad:
- 2 medium sweet potatoes (about 1 lb total), peeled and cut into 1-inch cubes
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 5 oz mixed salad greens (about 6 cups), such as baby spinach, arugula, and radicchio
- 1 large crisp apple (such as Honeycrisp or Fuji), cored and thinly sliced
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
- 4 oz soft goat cheese, crumbled
- For the maple-Dijon vinaigrette:
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 2 tsp Dijon mustard
- 1 small garlic clove, finely minced
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Instructions
- Preheat the oven to 400°F / 204°C. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a medium bowl, toss the sweet potato cubes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet, leaving space between pieces so they roast rather than steam.
- Roast the sweet potatoes for 20–25 minutes, flipping halfway through, until they are tender when pierced with a fork and the edges are caramelized and slightly browned. Remove from the oven and let cool for 5 minutes.
- While the sweet potatoes roast, toast the pecans: place them in a dry skillet over medium heat and cook, stirring frequently, for 3–4 minutes, until they are fragrant and lightly browned. Watch carefully — nuts burn quickly. Transfer to a plate to cool, then roughly chop.
- Make the vinaigrette: in a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 2 tsp Dijon mustard, minced garlic, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Whisk vigorously until emulsified, or shake in a tightly sealed jar. Taste and adjust salt or maple syrup if needed.
- In a large salad bowl, combine the mixed greens and sliced apple. Drizzle with about half of the vinaigrette and toss gently to coat the leaves lightly. This prevents the salad from becoming soggy.
- Add the roasted sweet potatoes, toasted pecans, and dried cranberries to the bowl. Drizzle with the remaining vinaigrette and toss gently again, just until everything is combined.
- Sprinkle the crumbled goat cheese over the top. Serve immediately, while the sweet potatoes are still slightly warm, so they contrast with the cool greens. This salad is best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The greens will wilt slightly, but the flavors remain good. For best results, store components separately: keep roasted sweet potatoes, dressing, and greens apart, and assemble just before serving. Freezing is not recommended for the assembled salad, but roasted sweet potatoes can be frozen for up to 2 months. Reheating: If you prefer warm sweet potatoes, reheat them in a 350°F / 177°C oven for 5–7 minutes or in the microwave for 30–60 seconds. Do not microwave the greens or dressing. Substitutions: Feta or blue cheese can replace goat cheese; walnuts or almonds can replace pecans; baby kale or spring mix can replace the mixed greens. For a vegan version, omit the goat cheese or use a plant-based alternative and use maple syrup instead of honey (already used).
Nutrition
- Calories: 470
- Sugar: 20g
- Sodium: 420mg
- Unsaturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: harvest salad, Bobby Flay salad, roasted sweet potato salad, fall salad, apple pecan salad, maple dijon vinaigrette, goat cheese salad, easy salad recipe, healthy salad, Thanksgiving side, autumn salad, vegetarian salad