The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better!
The result is an explosion of flavor in your mouth that’s sweet, salty, and tart all at once. I’ll warn you now, the salad dressing is quite tart, but it should be. This kind of acidic dressing works great with the flavors of fall produce—the apple cider vinegar helps bring out their natural sweetness.
You can make this salad ahead of time and keep it refrigerated for about five days, or serve it immediately. Either way, you’ll have an amazing salad that will make you (and anyone you choose to share it with) feel full and satisfied.
Watch Me Make My Harvest Bowl Salad with Apple Cider Vinaigrette
Looking for more Hungry Lady Salads? Be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
How To Make My Harvest Bowl Salad with Apple Cider Vinaigrette
Step 1. Prep and roast your sweet potatoes: add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and roast for about 20 minutes or until slightly charred and tender. Remove from heat and let cool.
Step 2: While your sweet potatoes are roasting, prep the kale and make the dressing: to a large serving bowl, add the kale and teaspoon of salt. Massage the kale and then set aside.
Step 3. In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.
Step 4. Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.
Step 5. Toss to coat, and serve immediately, or store in the fridge for up to 5 days.
Step 6. Enjoy!
What Else Can I Use?
- Use pear instead of apple
- Use feta instead of goat cheese
- Use almonds or walnuts instead of pecans
- Use pumpkin seeds instead of pecans if you are nut-free
- To make it vegan, substitute the honey with maple syrup
This Harvest Bowl Salad with Apple Cider Vinaigrette are special because:
Its full of seasonal produce making it a true fall staple
It keeps well dressed so it’s perfect for make ahead meal prep or hosting
More Make Ahead Fall Salads?
Roasted Sweet Potato Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten Free, Dairy Free)
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)
If you make my Harvest Bowl Salad with Apple Cider Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Harvest Bowl Salad with Apple Cider Vinaigrette
Roasted Sweet Potatoes:
- 2 large sweet potatoes peeled and cubed
- 3-4 sprigs of thyme
- 1 tablespoon extra-virgin olive oil
- ⅛ teaspoon cloves
- 1/2 teaspoon sea salt
- black pepper to taste
- 6 cups curly kale stripped off the stems and cut into bite sized pieces
- 1 teaspoon Kosher salt
- ½ of a red onion chopped
- 1 large Pink Lady or Gala apple cubed
- ⅔ cup toasted pecans chopped
- ⅔ cup goat cheese crumbled by hand
- 1 garlic clove minced
- Juice from ½ of a lemon
- ¼ cup apple cider vinegar
- 1 teaspoon mustard
- 1 Tablespoon honey
- ¼ teaspoon pepper
- ½ cup olive oil
To prepare the roasted sweet potatoes:
- Preheat your oven to 450 degrees Fahrenheit.
- Add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and tuck the thyme sprigs under the potatoes. You will remove them before serving.
- Roast for about 20 minutes or until slightly charred and tender.
- Remove from heat and let cool.
Meanwhile, prep the kale and make the dressing:
- To a large serving bowl, add the kale and teaspoon of salt. Massage for 10 seconds to encourage the salt to get into the fibers of the kale. Set aside.
- In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.
- Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.
- Toss to coat, and serve.
- The salad will keep, dressed, for up to 5 days in the fridge.
22 thoughts on “Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)”
You claim this lasts in the fridge for 5 days… it probably won’t make it past tomorrow night! Num num num
It never makes it that long in my house either 😉
AMAZING salad. It all comes together beautifully and I typically don’t like fruit in my salad. But the apple is chef’s kiss! Will be making many more of these!
What a compliment! I’m so glad you liked it!
This is the fifth salad recipe of yours I have made and hands down it is literally the BEST SALAD I HAVE EVER EATEN. Thank you from the bottom of my heart, perfect for Thanksgiving Day!
I’m thrilled you love it – it’s one of my personal favorites too.
I’m so thankful you’re here and loving my recipes, it means the world.
This is so delicious! The flavors compliment each other beautifully and it’s the perfect amount of crunch! The fact that I am giving my body some high quality fuel is the icing on the cake.
This is exactly why I share my Hungry Lady Salads! I’m so glad that you love this one!!
This. Salad.! The dressing is The Bomb! I’m not a huge kale or sweet potato fan : this is not only okay but delicious! Always looking for good savory recipes for sweet potatoes & this vinaigrette is so perfect. Love the goat cheese tang, the crisp apple crunch texture, the nutty of the toasted pecans; all the things! SO delicious – great freshly made, great the next day, never saw Day 5! Thank you <3
This absolutely made my day!
This is exactly why I share these recipes – mine never reach day 5 either 😉
You are the queen of great salads! This was delicious. Your recipes never disappoint! I roasted my sweet potatoes in olive oil and then drizzled with Mike’s Hot Honey and sea salt. Perfection!
Thank you so much – I’m so thrilled you loved this one!
Honey and Sea Salt would be mouthwatering!
This salad is amazing! I added some chicken for some extra protein. The flavors are incredible!
I can absolutely imagine this with Chicken – what a great addition!
So glad you loved it!
I’ve made so many of your salads and this is second to the roasted red pepper one. This will definitely be added to my rotation.
Also, thank you for your salad recipes. I’ve been eating them for a few months and have lost 8ish lbs (no other diet changes). You’ve made eating healthier easier and sustainable.
I’m so thrilled you love it, Emily!
And you are so welcome – that is exactly why I share them!
I’ve now made this salad 2x to bring to fall gatherings, it was a hit at each! Once I substituted butternut squash for sweet potatoes – both versions were delicious.
It takes me a bit longer than the 30 min estimate to make, but worth it every time.
Thank you for yet another yummy salad that keeps for days (if it’s not devoured before then 🙂 )
It’s such a fall staple, and Butternut Squash would be a beautiful substitution!
So glad you love it Shanna,
The salad is absolutely delish and so we’ll balanced! Are the calories listed per serving or for the entire salad?
I’m so glad you love it, Amber!
The calories are calculated per serving.
Made this salad last week and my husband and I absolutely loved it. It was also great for lunches – his coworkers were commenting about how lucky he is 😂 I am trying a few fresh pomegranate seeds on top this week. Might love this as much as roasted red pepper dressing.
That’s such high praise, I’m so thrilled you both loved it!
Let me know how you find the pomegranate seeds, it sounds like a delicious addition.
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