Fall Salad that tastes like autumn in every bite with roasted sweet potatoes, crisp apples, tart cranberries, crunchy almonds, and an incredible homemade dressing.
Author’s Notes
The Salad I Crave Every Fall
The minute Fall hits, I make this salad an embarrassing number of times. I’m typically craving a bit more veggies with all the fall baking that goes on around these parts. (I’m looking at you pumpkin coffee cake, pumpkin bread, and pumpkin cheesecake bars)
This is one of those hearty salads that actually fills you up and leaves you satisfied. I love tossing in leftover baked chicken or a rotisserie chicken to make it a full meal. It’s packed with all the best fall add-ins: seasoned wild rice, crisp apples, and roasted sweet potatoes. And the dressing? A bright lemon balsamic that is so fresh and flavorful.
I can’t wait to hear what you think of this Fall Salad recipe! 🙂
Fall Salad Ingredients
| Ingredient Group | Helpful Tip |
|---|---|
| Sweet potatoes | Roast until crisp-tender for the best flavor and texture. |
| Wild rice mix | Use a packaged mix for ease or make it from scratch if you want extra seasoning control. |
| Apples & avocados | Toss with a little lemon juice to keep them fresh and prevent browning. |
| Cranberries & almonds | Layer these last so they stay crisp and crunchy in the salad. |
| Cheese & Dressing | Crumble cheese just before serving and add dressing only to what you’ll eat that day. |
Storage
Fall Salad Storage and Make-Ahead Tips
- Prep ahead: Roast sweet potatoes, cook rice, make the dressing, and portion cranberries, almonds, and cheese in advance.
- Delicate ingredients: Cut apples and avocados right before serving to avoid browning.
- Make-ahead: Store all components separately and combine just before eating.
- Dressing: If it thickens, let it sit out at room temp for 15 mins and shake before using.
- Leftovers: Only dress the portion you’ll eat right away to keep lettuce crisp and fruit fresh.
Featured Comment
“Thanks so much for this wonderful recipe! I replaced the feta with homemade vegan cheese and I just loved how the different flavors harmonize! Will definitely become one of my go to recipes, especially as it’s so easy to prep!”
– Jessica
Other Salads You’ll Love:
Fall Salad With Roasted Sweet Potatoes
Video
Equipment
- Large sheet pan (15" x 21")
- Small blender or food processor
Ingredients
- 3 cups chopped sweet potatoes cut into 1/2-inch cubes
- 1-1/2 tablespoons olive oil
- Salt and pepper
- 1 (6-ounce) package Long Grain and Wild Rice Mix like Uncle Ben’s, see note 1
- 2 large apples I love Honeycrisp best, chopped or thinly sliced
- 1 to 2 ripe avocados chopped or thinly sliced
- 1/2 cup dried sweetened cranberries
- 1/2 cup sliced roasted almonds
- 9 cups spring mix lettuce blend 8 ounces; I use a 50/50 blend spinach and spring mix leaves
- Crumbled goat cheese or feta cheese, optional
- 1 large lemon
- 1/4 teaspoon onion powder
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon-style mustard
- 1 teaspoon minced garlic
- 1/2 cup olive oil
Instructions
- Preheat oven to 400°F. Add chopped sweet potatoes to a sheet pan. Drizzle with olive oil, sprinkle with salt & pepper (I use 1/2 tsp salt & 1/4 tsp pepper), and toss to coat. Spread in an even layer..
- Roast 10 minutes, flip, roast another 10 minutes, flip again, then roast 10-15 minutes more until crisp-tender. Set aside to cool to room temperature
- Prepare wild rice according to package directions (or see Note 1 for homemade method). Once tender, refrigerate until cool, so it doesn’t wilt the lettuce.
- Zest & juice the lemon to get 1/2 tsp zest and 2-1/2 tbsp juice. Add to a small blender/food processor with remaining dressing ingredients. Season with salt & pepper (I use 1/4 tsp salt, 1/8 tsp pepper). Blend until smooth and emulsified. Adjust to taste, then transfer to a jar and refrigerate until ready to use.
- Chop/slice apples and avocados. Drizzle with 2 teaspoons lemon juice to prevent browning.
- In a large bowl, add lettuce, roasted sweet potatoes, and cooled rice. Top with cranberries, almonds, apples, avocado, and optional cheese.
- Dress only what you’ll eat that day (salad doesn’t store well once dressed). Drizzle with dressing (added to taste), toss gently, and serve. Store leftover dressing for up to 1 week to use on other salads or roasted veggies.
Recipe Notes
- 2/3 cup (116g) wild rice
- 1 tablespoon butter or olive oil
- 1-2/3 cups (359g) chicken broth or stock
- 1/2 teaspoon each: sea salt, dried parsley
- 1/4 teaspoon each: cracked pepper, oregano, thyme, garlic powder, onion powder
- 1 teaspoon granulated sugar
- Rinse rice in a fine-mesh sieve.
- Combine all ingredients in a pot. Bring to a boil, then reduce to low simmer.
- Cover and cook ~45 minutes, check for doneness. Add 10–15 more minutes if needed, adding broth if liquid evaporates.
- Once tender, remove from heat and let steam (covered) 5–10 minutes. Drain excess liquid and fluff with a fork. (Cook time may vary by brand, so check regularly.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fall Salad Swaps and Variations
- Nuts: Swap almonds for pecans, walnuts, or pumpkin seeds for a nut-free option.
- Fruit: Try pears instead of apples or dried cherries instead of cranberries.
- Cheese: Use goat cheese for creaminess or skip the cheese to keep it dairy-free.
- Grain: Use farro, quinoa, or brown rice in place of wild rice.
- Protein boost: Add leftover chicken or air-fryer chickpeas for extra staying power.
Serving Suggestions
This Fall Salad is hearty enough to enjoy on its own but also pairs well with so many meals.
- Serve as a main dish by adding chicken or salmon.
- Pair with a warm bowl of soup for a comforting fall dinner.
- Make it a holiday side dish; it’s a perfect salad for Thanksgiving or Friendsgiving.
This salad was delicious! I served with crusty bread and the whole family loved it!
I am so happy to hear this! Thanks Stefanie! 🙂
Thanks so much for this wonderful recipe! I replaced the feta with homemade vegan cheese and I just loved how the different flavors harmonize! Will definitely become one of my go to recipes, especially as it’s so easy to prep!
So happy to hear that!! Thanks so much for the comment Jessica 🙂
I made this for dinner last night. The homemade wild rice you posted is so good, I will remember that alone as a side dish. All in all, and excellent salad. I did find that the dressing seemed to overpower the delicious flavors of the wild rice and roasted sweet potatoes. I am now eating it without dressing, and it’s still really good!
Thanks so much for your comment Sarah! I’m thrilled you liked the salad and the wild rice 🙂 Thank you!
Just came across this on pinterest… I remember grandma making this “salad” when I was younger… it had a different name though (which I can’t remember.)
Wrong recipe… my comment was for the frog eye salad… I must have touched my screen in the wrong place.
No worries 🙂 Thank you Alissa!
Such a delicious salad just had it tonight with some grilled chicken. Like Thanksgiving in a bowl. I will definitely be considering this for my Thanksgiving dinner. Thanks!
Love that you added some grilled chicken — that sounds awesome!! Thank you so much for the comment Bonnie!
What a beautiful salad! I love all the vibrant, jeweled colors, and the addition of wild rice is something new to me. Thanks for all the handy tips for prepping the salad ahead of time!
Thank you so much! 🙂
This salad is beautiful! Perfect idea for lunch ALL next week. Thanks for sharing, Chelsea!
Awe thank you Karla! 🙂
I have to agree with you that the ingredients in this salad work so well together especially the roasted sweet potato with the crunchy apples and feta cheese! Very yummy!
Thank you Olivia!! 🙂
This salad looks HEAVENLY! I will definitely try it. I love your make ahead tips too!
I appreciate that! Thank you 🙂
Sweet potatoes.. This salad has such a nice combination of ingredients.
Thank you so much! 🙂