Chopped Autumn Salad

5 from 2 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

Diet: Vegetarian

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 apple (Pink Lady or Honeycrisp), 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
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons sherry vinegar
1/4 cup olive oil

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 the garlic, mustard, honey, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, vinegar, 1/4 cup olive oil in a small bowl.
Drizzle the vinaigrette in the salad, tossing to combine.

Notes

You can roast the sweet potatoes up to 2 days in advance. Store them in an airtight container in the refrigerator. Let them sit at room temperature for at least 15 minutes, so they aren’t as cold.

You can make the vinaigrette up to 3 days ahead of time. Keep it in the fridge in an airtight container. Take it out 15 minutes before you’re going to toss it into the salad.

Keep leftovers in an airtight container in the refrigerator up to 3 days. If you're planning to save part of the salad, do not toss it in the vinaigrette and store the dressing in a separate jar.

Nutrition