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Maple Balsamic Fall Harvest Salad

This colorful Fall Harvest Salad combines crisp mixed greens with roasted sweet potatoes, crunchy candied pecans, tart dried cranberries, and pumpkin seeds, all tossed with a delicious homemade Maple Balsamic Dressing. A hearty, flavorful autumn salad that's as beautiful as it is satisfying. If you make large enough quantities, all these steps give you salad for days!
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Course: Salad
Ingredients Method

Ingredients
  

  • Salad Greens I like a mix of various types of lettuce and kale and sliced Brussels sprouts, but it could really just be salad from a box.
  • Candied Pecans I toss pecans very lightly with maple syrup, and toast them in a cast iron skillet on the stovetop. You could also toast them in the oven.
  • Roasted Sweet Potatoes I like a mix of orange and purple sweet potatoes, but just orange is fine, too. Use fresh sweet potatoes, not frozen, because they tend to get mushy when thawed. Peel, cut into bite-sized pieces, toss lightly with olive oil, and roast at 350 degrees until tender but not mushy.
  • Pumpkin Seeds I like the sprouted ones.
  • Dried Cranberries I prefer low sugar ones
  • Maple Balsamic Dressing https://dwellinganddish.com/2026/10/02/maple-balsamic-dressing/

Method
 

  1. Once you get all the elements of this salad prepared, put your desired amount of greens into a bowl. Add the toppings and dress with my maple balsamic dressing. https://dwellinganddish.com/2026/10/02/maple-balsamic-dressing/