This Fall Salad has been a favorite over the years. And it’s really easy to tweak it and use ingredients you have and like. We love beets, apples, sweet potato, avocado and topped with goodies like goat cheese, pumpkin seeds, fresh basil and dried cranberries.
It’s the perfect mix of fall flavors!
Easy Fall Salad
- Butter lettuce – one head or 10 oz bag
- 1 large sweet potato (or 2 small sweet potatoes)
- 1 tablespoon coconut oil
- salt & pepper
- 1 avocado, diced
- 1 apple, diced
- 3-4 leaves of fresh basil, chopped
- 1-3 beets, diced
- dried cranberries (it can be hard to find, but I try to find ones sweetened with apple juice instead of sugar)
- pumpkin seeds (Trader Joe’s Pumpkin Spiced Pumpkin Seeds are delicious in this!)
- goat cheese, crumbled
Red Wine Vinaigrette Dressing Ingredients:
- 1/2 cup good quality extra virgin olive oil
- 1/4 cup red wine vinegar (you can also use balsamic vinegar for a balsamic vinaigrette, or champagne vinegar, or apple cider vinegar)
- 1 tablespoon raw honey or pure maple syrup
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- salt and pepper to taste
- Preheat the oven to 375 degrees. While the oven is heating, chop the sweet potatoes (with skin on) into about 1-inch pieces. Place them on a baking tray with melted coconut oil and sprinkle with salt & pepper to taste. Bake for about 20-25 minutes until they’re tender (give them a gentle stir about half way through).
- While the sweet potatoes are baking, chop the apple, beets, avocado and basil. Put it into a large salad bowl, with the butter lettuce.
- When the sweet potatoes are done, let them cool while you make the dressing. To make the dressing, put all of the ingredients into a mason jar with a lid or this OXO Salad Dressing Shaker (I love this!) and shake it up.
- Add the sweet potatoes and enough dressing as you like to the salad. Stir it up, then add the pumpkin seeds, dried cranberries and sprinkle of goat cheese.
MEAL PREP TIP: Whenever I roast sweet potatoes, I love chopping and cooking extra sweet potatoes so I can use them for other meals throughout the week, or to make this salad again. You can use leftover cooked sweet potatoes in an egg scramble, as a side with dinner, as a snack.
This salad is good on its own or serve it alongside salmon or chicken, or anything. 🙂
Let me know if you give this Easy Fall Salad recipe a try! Tag me on Instagram or let me know in the comment section below. I would LOVE to hear how you like it!
I also have a post HERE sharing my 5 favorite home-made salad dressings and favorite salads to go along with them.