This Healthy Autumn Salad celebrates fall flavors and seasonal ingredients. Enjoy this fall salad as a delicious side or a healthy lunch. This easy recipe is gluten-free and customizable.
This simple, healthy autumn salad recipe celebrates fall. It is a lovely blend of ingredients and textures, from tart, crispy pomegranate seeds to tangy, creamy goat cheese. It's a beautiful salad that is also delicious too.
With all the heavy eating in the fall and winter, it is nice to break it up with a healthy, hearty salad. This easy fall salad recipe is loaded with wholesome ingredients and vibrant flavors.
A simple dressing of lemon juice and extra-virgin olive oil coats the arugula. Texturally perfect, thanks to crunchy almonds, crispy pomegranate seeds, and tender roasted sweet potatoes - enjoy autumn salad as a side dish or simple lunch.
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Healthy Autumn Salad
There is a lot to love about this hearty fall salad recipe. It is loaded with good-for-you ingredients, tastes fantastic, and is easy to prepare. Need more reasons to love this recipe?
- Customizable Salad - Use whatever you have on hand or swap ingredients for diet restrictions.
- Healthy Ingredients - This fall-inspired green salad uses wholesome, natural ingredients, including fresh vegetables, fruit, and nuts. The dressing comprises only olive oil and lemon juice.
- Flavorful and Beautiful Salad - This arugula salad is loaded with fresh, flavorful ingredients and looks impressive, thanks to its ingredients' bright colors and textures.
- Fall Green Salad - Salads are not limited to only summertime - you can enjoy them all year long! Adapt to seasonal ingredients and flavors when making recipes like this one.
Salad Ingredients
- Arugula - Arugula is an excellent base for a salad. It's slightly bitter and peppery, which makes it an easy flavor base for whatever you decide to pair it with. It's also great on sandwiches too!
- Sweet Potatoes - If you haven't had roasted potatoes on top of a bed of greens, you are missing out. The texture-flavor contrast is beautiful.
- Goat Cheese
- Pomegranate Seeds - These tart seeds add beautiful color to this salad and have a delightful texture and flavor.
- Pecans (chopped)
Instructions
ROAST SWEET POTATOES - Preheat the oven to 400° F. Slice the sweet potatoes in about ½ inch, then cut each circle in half. In a medium-sized bowl, toss the potato wedges in olive oil - season with a pinch each of salt and pepper. Spread onto a sheet tray. Bake for 25-30 minutes until tender and slightly caramelized, flipping halfway through the cooking time. Allow the potatoes to cool slightly.
TOSS THE SALAD - Toss the arugula, pecans, pomegranate seeds, 2 tablespoon olive oil, and lemon juice in a large bowl. Season with salt and pepper. Carefully toss in the sweet potatoes.
SERVE - Place into the serving dish of your choice. Evenly break up the goat cheese throughout the salad. Serve immediately.
Substitutions and Additions
- Sweet Potatoes - Butternut Squash
- Arugula - Kale, Baby Spinach
- Pecans - Walnuts, Almonds
- Lemon Juice - Balsamic Vinegar, Red Wine Vinegar, Apple Cider Vinegar
- Goat Cheese - Feta Cheese, Blue Cheese, Parmesan Cheese
- Mix-Ins - Dried Cranberries, Fresh Diced Apples, Figs, Bacon Bits
For additional crunch, add some Crispy Roasted Chickpeas.
Variations
- Dairy-Free - Omit the goat cheese.
- Add Protein - Top the salad with grilled chicken or steak for a complete meal.
Try my fall-inspired apple farro bacon salad recipe.
Other Delicious Salads
- Healthy Farro Salad
- Quinoa Salad with Chickpeas
- Greek Orzo Salad
- Strawberry Arugula Salad
- Pesto Potato Salad
Expert Tips
- Line the baking sheet with parchment paper or foil to prevent sticking and for easy clean-up.
- Toast the pecans for better flavor.
Frequently Asked Questions
All ingredients can be prepped ahead of time (including the sweet potatoes) but wait to dress the salad until service. Dressing the salad too early can result in wilted arugula leaves.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Healthy Autumn Salad with Sweet Potatoes
Equipment
Ingredients
For the Potatoes
- 3 sweet potatoes sliced into wedges
- 1 tablespoon olive oil may need more depending on the size of the potatoes, see note*
- salt and pepper to taste
For the Salad
- 6 oz arugula
- ½ lemon juiced
- 2 tbsp extra-virgin olive oil see note
- salt and pepper to taste
- ¼ cup pecans chopped into pieces
- ¼ cup pomegranate seeds
- 1½ oz goat cheese
Instructions
For the Potatoes
- Preheat the oven to 400° F. In a medium-sized bowl, toss the potato wedges in the tablespoon of olive oil. Season with a pinch each of salt and pepper. Spread onto a sheet tray. Bake for 25-30 minutes until tender and slightly caramelized, flipping halfway through the cooking time. Allow the potatoes to cool slightly.
For the Salad
- In a large bowl, toss together the arugula, pecans, pomegranate seeds, 2 tablespoon olive oil, and lemon juice. Season with salt and pepper. Carefully toss in the sweet potatoes.
- Place into serving dish of choice. Evenly break up the goat cheese throughout the salad.
- Serve immediately.
Notes
- If sweet potatoes are large, only use two.
- Slice the sweet potatoes into approximately ½ inch circles and cut each circle in half.
- Olive oil quantities are simply a suggestion. You can use more or less depending on your taste preferences.
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
The Dragon's Picnic
Beautiful looking salad - love all the colours!
kryan0911
Thank you so much!! 🙂