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Perfect Harvest Fall Salad with Maple Cider Vinaigrette

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A hearty fall salad featuring roasted sweet potatoes, crisp apples, crunchy pecans, creamy goat cheese, and a tangy-sweet maple cider vinaigrette. Ready in under 30 minutes, it’s a crowd-pleaser that converts even kale skeptics.

Ingredients

Scale
  • 1 large bunch curly kale (about 8 cups, chopped)
  • 2 medium sweet potatoes (about 1 pound), peeled and diced into ½-inch cubes
  • 1 large honeycrisp apple, thinly sliced
  • ½ cup pecans, roughly chopped
  • ⅓ cup dried cranberries
  • ⅓ cup crumbled goat cheese
  • 2 tablespoons olive oil (for roasting sweet potatoes)
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup apple cider
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ⅓ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss diced sweet potatoes with 2 tablespoons olive oil, ½ teaspoon cinnamon, and ¼ teaspoon salt. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  2. While sweet potatoes roast, toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.
  3. In a mason jar or small bowl, combine apple cider, maple syrup, apple cider vinegar, Dijon mustard, minced shallot, ¼ teaspoon salt, and ⅛ teaspoon pepper. Shake or whisk to combine. Slowly drizzle in olive oil while shaking or whisking continuously until emulsified. Adjust seasoning to taste.
  4. Wash and dry kale. Remove tough stems and chop into bite-sized pieces. Place in a large bowl. Drizzle about 2 tablespoons of dressing over kale and massage with hands for 2-3 minutes until kale turns bright green and reduces in volume by about half.
  5. Add roasted sweet potatoes, sliced apple, toasted pecans, dried cranberries, and crumbled goat cheese to the massaged kale. Drizzle with more dressing to taste (start with half) and toss gently until evenly coated.
  6. Serve immediately on a platter or in individual bowls. Garnish with extra cranberries and pecans if desired.

Notes

Don’t skip massaging the kale—it transforms the texture. Cut sweet potatoes evenly for even roasting. Toast nuts for best flavor. Warm sweet potatoes slightly wilt the kale and soften the goat cheese. Dressing can be made ahead and keeps for up to a week. For make-ahead, prep components separately and assemble just before serving.

Nutrition

Keywords: fall salad, harvest salad, kale salad, maple cider vinaigrette, sweet potato salad, Thanksgiving salad, vegetarian salad, gluten-free salad

Find it online: https://juliamadeit.com/perfect-harvest-fall-salad-with-maple-cider-vinaigrette/