Chopped Autumn Salad

5 from 3 votes

With roasted sweet potatoes, apples, pears, romaine, kale and sherry vinaigrette, this chopped autumn salad is all about the best flavors of fall.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For salad

2 medium sweet potatoes, about 1 pound, peeled and diced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 hearts romaine, chopped
1 bunch lacinato kale, stems removed, leaves finely chopped
1 crisp apple diced
1 pear diced
1/4 cup pumpkin seeds
1/4 cup crumbled blue cheese
2 scallions, thinly sliced
1 tablespoon chopped fresh parsley

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 tablespoon honey or maple syrup
2 tablespoons sherry vinegar
1/4 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 400 degrees F.
Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Roast for 25-30 minutes until the sweet potatoes are tender and slightly browned at the edges.
In a large bowl, combine the romaine, kale, apples, pears, pumpkin seeds, blue cheese, scallions, parsley and sweet potatoes.
For the vinaigrette, whisk together the garlic, mustard, honey, sherry vinegar, 1/4 cup olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper and in a small bowl.
Drizzle the vinaigrette in the salad, tossing to combine.

Notes

You can use peeled and diced butternut squash instead of sweet potatoes.

For more mild cheese, use feta or goat instead of blue cheese.

To make the salad vegan, omit the cheese or substitute with a plant-based version. Also, use maple syrup in the vinaigrette instead of honey.

Keep leftovers in an airtight container in the refrigerator up to 3 days. If you are planning to save part of the salad to eat at another time, do not toss it in the vinaigrette and store the dressing in a separate container from the salad. You will need to let the vinaigrette sit out at room temperature for 15 minutes before you toss it into the salad, because the oil will harden in the cold temperature of the fridge.

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