Autumn is my favorite season. We get to leave the dog days of humidity behind in exchange for crisp air, bonfires and foliage. And Fall is also one of my favorite seasons for cooking! Apple and pumpkin recipes abound! But first, let's ease in with this Autumn Harvest Salad.
Trust me, it’s so good it should be on repeat! It is chock full of so many favorites - pecans, apples, cheese and sweet potatoes - then topped off with a maple vinaigrette. Since it’s salad, you can easily swap out ingredients for whatever you have on hand.
I used baby arugula for the base of this salad. Any mixed greens such as spring mix, baby spinach, or even chopped romaine will work. Use what YOU like.
The maple vinaigrette is the perfect compliment to the apples and pecans. For years I only used a squeeze of lemon juice and a swirl of olive oil to dress salads, but I’ve come to adore the brightness that a few added ingredients can bring to a salad. I’ve also learned that I’m more likely to have a salad if I have a pre-made dressing. Tip: make a jar full of dressing, and keep it in the fridge for up to 2 weeks.
INGREDIENTS:
Baby arugula (approximately 4 Cups)
1 Honeycrisp apple, thinly sliced
1 Sweet potato, roasted
½ Cup Maple-glazed pecans
¼ Cup or more mild creamy blue cheese such as gorgonzola dolce or cambozola, cut into cubes
Maple Vinaigrette (recipe below)
Salt & Pepper to taste
PREPARATION:
Roasted Sweet Potato
Preheat oven to 425° Fahrenheit convection or 450° on conventional bake
Peel 1 medium sweet potato and cut into cubes
Toss with olive oil, salt and pepper
Place sweet potato cubes on a cookie sheet, and bake for 10-15 minutes. Alternatively, cook sweet potatoes in air fryer at 425° Fahrenheit for 6-8 minutes
See the recipe here: https://www.stockwellhome.com/post/maple-pecans
Maple Vinaigrette
1 Tbsp maple syrup 1 Tbsp apple cider vinegar 1 tsp dijon mustard ¼ Cup olive oil ¼ tsp kosher salt ¼ tsp dried thyme Pepper to taste
Add all ingredients to a small glass jar. Close lid tightly and shake vigorously to combine.
Salad Assembly
Prepare recipes in order above. This will give the sweet potatoes time to cook and cool.
Pile ingredients into large salad bowl.
Add dressing and toss.
NOTES:
I recommend Maille brand dijon if you can find it. It is relatively mild, and does not overwhelm the other ingredients.
I found the fastest way to roast the sweet potato was in the air fryer at 425° for 6-8 minutes.
Below you’ll find a link to the jars and mustard I use. Please note, as an Amazon affiliate, I may receive a commission for purchases made through these links.
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