This Sweet Potato Harvest Salad is the ultimate fall dish! It features baked sweet potatoes coated in Dijon mustard and warm spices served on a crisp bed of romaine lettuce. To make it even better, the salad is topped with crunchy, candied pumpkin seeds and pecans toasted in honey and finished with a creamy honey mustard dressing!
Why You’ll Love This Recipe
- The salad is hearty, vibrant and so versatile! You can easily customize it to suit your taste or base it on seasonal produce, and I’ve included some amazing substitutions and variations below to inspire you.
- It is the perfect side dish for gatherings and this salad has been my go-to for Thanksgiving and Christmas Eve dinner. Even guests who hate salads love this version of harvest salad, especially the crunchy pecan topping!
- You can make it ahead of time for easy prep—assemble the salad before serving and keep the dressing on the side to avoid sogginess.
Ingredients for Sweet Potato Harvest Salad
- Sweet Potato – The true star of this dish are the peeled and cubed sweet potatoes! Their natural starchy sweetness makes this salad more hearty and satisfying. Alternatively, you can switch things up by using butternut squash or yam.
- Seasonings – The sweet potatoes are coated in a flavorful spice blend made with garlic powder, dried parsley, onion powder, Cajun seasoning, and a touch of salt. If you don’t have Cajun seasoning on hand, paprika can be used as a substitute.
- Citrus: A splash of lemon juice adds a touch of brightness and acidity which complements the Dijon mustard and spices
- Dijon Mustard – It adds a tangy and smoky depth of flavour.
- Olive Oil – Use any oil that you have on hand, but I prefer a good quality extra virgin olive oil. Avocado and canola oil will also work!
- Pecans – Use pre-chopped pecans for convenience, or roughly chop whole pecans with a knife. Don’t skip out on the nuts since it adds an irresistible crunch to the salad, and you can never go wrong with candied pecans! Plus, they make a delicious snack on the side.
- Pumpkin Seeds – I’m a big fan of salted pumpkin seeds—they go so well with the honey and pecans. Plus, they add the perfect crunch and texture to the salad!
- Honey – For sweetness and creating a brittle texture with the pumpkin seeds and pecans.
- Salad Base and Toppings – The base of this salad starts with chopped romaine lettuce, creamy feta cheese for a hint of saltiness, and crisp apple slices for a touch of sweetness and crunch. For an extra pop of colour and flavour, I love sprinkling in pomegranate seeds—they’re optional, but they really tie together the warm, cozy fall vibes.
How To Make Sweet Potato Harvest Salad
Making the Sweet Potato:
Step 1: Preheat your oven to 425℉ and line a baking tray with parchment paper. In a bowl, toss together peeled and cubed sweet potato with olive oil, Dijon mustard, lemon juice, garlic powder, dried parsley, onion powder, Cajun seasoning, and salt. Mix until the sweet potatoes are well-coated.
Step 2: Spread the sweet potato cubes evenly on the baking tray.
Step 3: Bake for 20–25 minutes, or until they’re crispy outside and soft inside (you can test by poking with a fork or knife). Once they’re done, set them aside to cool.
Making the Candied Pecans and Pumpkin Seeds:
Step 1: Line a baking sheet with parchment paper. Microwave honey for 15–25 seconds, then set it aside. In a pan over medium-low heat, add pecans and pumpkin seeds. Toast them, stirring frequently until they’re fragrant, which takes about 3–5 minutes, and be careful not to burn them.
Step 2: Remove from heat. Pour the warm honey over the toasted pecans and pumpkin seeds, and use a silicon spatula to stir and coat everything evenly.
Step 3: Spread the mixture in a thin layer on the parchment-lined sheet. Let it cool for 15–20 minutes, then break it into bite-sized pieces.
Assembling the Harvest Salad:
In a serving dish, start with a bed of chopped romaine, then layer on roasted sweet potatoes, apple slices, feta, and pomegranate seeds. Then sprinkle the crushed-up candied pecans and pumpkin seeds. Drizzle generously with dressing and toss until everything is well-coated. Tip for gatherings: To keep the salad fresh, serve the dressing on the side so guests can add it to their liking.
Variations and Substitutions
Nuts + Seeds – You can add any types of nuts or seeds to create your candied topping. Some great options are walnuts, slivered almonds, cashews, pistachios pine nuts, or sesame seeds.
Sweetener – For a vegan alternative, swap out the honey for maple syrup and it’s just as delicious! You can also take your crunchy candied topping to the next level by adding a sprinkle of brown sugar, a dash of cinnamon, and a pinch of flaky salt
Protein – Instead of a side dish you can serve up this heart salad for lunch or dinner. You can add some prosciutto, grilled chicken, or any protein of choice to increase the nutrition and make it more filling.
Cheese – I’m all about cheese on my salads, and for this one, pan-fried halloumi, bocconcini, parmesan, or even a little brie would be amazing.
Greens – Add a base of peppery arugula, kale, mixed greens or spinach.
Toppings – Add some dried cranberries, thinly sliced red onions, roasted bite-sized asparagus pieces or, mandarin orange slices, apricots or pears.
Ingredients for Maple Dijon Dressing
- Extra virgin olive oil – Since olive oil is the base of this dressing, opt for a high-quality olive oil and avoid all neutral oils.
- Honey – For sweetness and it pairs so well with sweet potato.
- Dijon mustard – Dijon adds so much flavour to the dressing but you can also use whole-grain mustard.
- Apple cider vinegar – Adds acidity, and I only use ACV with the “mother,” but you can use any that you have on hand.
- Garlic powder – I prefer garlic powder over grated garlic since it incorporates much better into the dressing. However, if you choose to add fresh garlic use about 1 to 2 cloves.
- Salt and pepper – Adds more flavour to the dressing.
How To Make The Dressing
In a bowl, add olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Whisk, then taste and adjust the seasonings as needed. Refrigerate the dressing until ready to serve.
More Fall Recipes
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Sweet Potato Harvest Salad
Ingredients
Baked Sweet Potato
- 3 small sweet potatoes (450 grams), diced
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon cajun seasoning (see note)
- 1/2 teaspoon salt (or to taste)
Candied Pecan and Pumpkin seeds
- 1 cup chopped pecans
- 1/4 cup pumpkin seeds
- 1 1/2 tablespoon honey
Salad
- 6 cups chopped romaine lettuce
- 2 medium apples
- 1/3 cup crumbled feta cheese
- 1/4 cup pomegranate seeds, optional
Honey Mustard Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoon honey
- 1 tablespoon dijon mustard
- 1 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- salt and pepper (to taste)
Instructions
For The Salad:
- Preheat your oven to 425℉ and line a baking tray with parchment paper. In a bowl, toss together peeled and cubed sweet potato with olive oil, Dijon mustard, lemon juice, garlic powder, dried parsley, onion powder, Cajun seasoning, and salt. Mix until the sweet potatoes are well-coated.3 small sweet potatoes (450 grams),, 2 tablespoons olive oil, 1 tablespoon dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon cajun seasoning, 1/2 teaspoon salt (or to taste)
- Spread the sweet potato cubes evenly on the baking tray. Bake for 20–25 minutes, or until they’re crispy outside and soft inside (you can test by poking with a fork or knife). Once they’re done, set them aside to cool.
- Line a baking sheet with parchment paper. Microwave honey for 15–25 seconds, then set it aside. In a pan over medium-low heat, add pecans and pumpkin seeds. Toast them, stirring frequently until they’re fragrant, which takes about 3–5 minutes, and be careful not to burn them.1 cup chopped pecans, 1/4 cup pumpkin seeds
- Remove from heat. Pour the warm honey over the toasted pecans and pumpkin seeds, and use a silicon spatula to stir and coat everything evenly. Spread the mixture in a thin layer on the parchment-lined sheet. Let it cool for 15–20 minutes, then break it into bite-sized pieces.1 1/2 tablespoon honey
- Start with a bed of chopped romaine in a serving dish, then layer on roasted sweet potatoes, apple slices, feta, and pomegranate seeds. Then sprinkle the crushed-up candied pecans and pumpkin seeds. Drizzle generously with dressing and toss until everything is well-coated.6 cups chopped romaine lettuce, 2 medium apples, 1/3 cup crumbled feta cheese, 1/4 cup pomegranate seeds,
For The Dressing:
- In a bowl, add olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Whisk, then taste and adjust the seasonings as needed. Refrigerate the dressing until ready to serve.1/4 cup extra virgin olive oil, 2 tablespoon honey, 1 tablespoon dijon mustard, 1 1/2 tablespoon apple cider vinegar, 1/2 teaspoon garlic powder, salt and pepper (to taste)
Notes
- Squeeze lemon juice over apple slices to prevent browning.