Harvest Salad Recipe with Roasted Sweet Potatoes

A harvest salad recipe with mixed greens, roasted sweet potatoes, dried cranberries, pecans, and maple mustard dressing for a colorful fall side.

Course Salad

Cuisine American

Keyword harvest salad recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings 4 servings

Calories 420kcal

Author C. Sophie

Preheat the oven to 400°F (200°C).
Peel, de-seed, and cube the butternut squash. Place it on a baking sheet, toss with 1 tablespoon of olive oil, and roast for 15-20 minutes or until tender.
Line a baking sheet with aluminum foil and bake the turkey bacon for 12-20 minutes or until crispy.
Grill or cook the chicken breasts until they reach an internal temperature of safe minimum internal temperatures. Let them rest before slicing.
Hard-boil the eggs by placing them in a single layer in a saucepan, covering them with cold water, and bringing to a boil. Remove from heat and let sit for 9 minutes before rinsing with cold water.
In a large bowl, combine the mixed greens, roasted butternut squash, crispy turkey bacon, sliced chicken, hard-boiled eggs, diced apple, and diced avocado.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, Dijon mustard, and maple syrup to make the dressing.
Drizzle the dressing over the salad and top with dried cranberries, crumbled goat cheese, and toasted pepitas.
Season with salt and pepper to taste, and serve immediately.

Nutritional information:

Tip: Let the salad cool to room temperature before refrigerating to prevent moisture from building up and making the salad soggy.