This fall harvest salad is a combination of some of my favorite fall ingredients – sweet potatoes, honey crisp apples, candied pecans, feta cheese and a delicious maple sage vinaigrette.

Fall Harvest Salad that includes sweet potato, apple, pecans, feta cheese and dressing in a bowl

When apple season rolls around, I’m always looking for ways to add apples to ALL the recipes. This fall harvest salad is a go-to side dish since it’s easy to prep ahead and always a fan favorite. You could also easily add a grilled chicken to make this a full meal.

I’m using honeycrisp apples in this salad, but you can use your favorite apple.

This salad pairs well with a quiche, chicken skewers, meatball sliders, and SO many other dishes.

Here are some other reasons why you’ll love this salad:

It sits well at room temperature.

I love incorporating a variety of dishes on a menu that can sit well at room temperature so you can focus on making the hot items.

It’s simple but flavorful.

You won’t find a laundry list of ingredients needed to make this salad or vinaigrette, but the flavor is unmatched!
This salad only has 6 main ingredients, but is fragrant, fun, and so delicious. I really enjoy adding this salad to brunch menus as it encompasses a sweeter profile and pairs well with some savory dishes like quiche, benedict, or egg scramble.

It has nostalgic flavors.

If any of you were like me and had the apple pecan salad at Wendy’s (talk about my high school days!), this salad has similar ingredients and reminds me of the salad I had frequently growing up. Feel free to leave out the sage and sweet potatoes, and you’ll have something very similar!

FAQ – Fall Harvest Salad with Maple Sage Vinaigrette

Q: What can be made ahead of time?

A: The maple sage balsamic vinaigrette can be made up to 1 week ahead. This will last in the fridge for up to 3 weeks. Besides the vinaigrette, you can chop the romaine lettuce and cook the sweet potatoes the day before or a few hours before serving.

The only 2 things I’d recommend doing as close to serving time as possible are:

Cutting the apples so they don’t turn brown.
Tossing the salad with the dressing so the romaine doesn’t wilt too much.

Once you toss the salad, it should still be able to sit well for ~45 minutes as romaine doesn’t wilt as easily.

Q: What other dishes would pair well with this salad?

A: My balsamic chicken skewers would be a great option, as would my simple Pan Seared Salmon.

Step by Step Instructions:

1. Cut all the vegetables – peel and cut the sweet potato into 1/4″ thick half moons, dice the apples, and wash, dry, and chop the romaine. In the serving bowl, add the romaine and apples.

2. Heat a saute pan on medium high heat with 1 tablespoon of neutral oil. Add the sliced sweet potatoes and cook for 3-4 minutes on each side, until golden brown and soft. Reduce heat as needed, and season with salt and black pepper.

3. While the sweet potatoes are cooking, make the dressing. Chop the sage, then add everything into a bowl or glass jar. Mix until combined and emulsified.

4. Add the cooked sweet potatoes to the serving bowl, along with the candied pecans (you can chop these if you prefer), the feta cheese, and dress the salad with 1/2 the dressing. Taste, add more dressing as desired, and serve immediately.

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