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Fall Harvest Salad with Rave Apples

A fresh, vibrant salad perfect for Fall.

Course Main Course, Salad
Prep Time 10 minutes
Cook Time 30 minutes


Roasted Spiced Sweet Potatoes

  • 1 large sweet potato diced (about 3 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chili powder
  • 1/4-1/2 teaspoon cinnamon I used 1/2

Fall Harvest Salad

  • 4-6 cups romaine lettuce chopped
  • Desired amount of roasted sweet potatoes I used it all!
  • 1 large rave apple seeded and cut into thin slices
  • 4-6 sliced bacon cooked and chopped
  • 3 oz goat cheese crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 3-4 basil leaves for garnish, optional
  • 1 tablespoon chopped parsley for garnish, optional

Maple Cinnamon Balsamic Dressing

  • ¼ cup good quality balsamic vinegar I used a fig flavored one
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1/4 teaspoon cinnamon
  • 2 teaspoons Dijon
  • 1 tablespoon maple syrup
  • ¼ cup olive oil


  1. For the roasted spiced sweet potatoes, add the diced sweet potatoes to a zip lock bag or large bowl. Top with the olive oil and spiced and toss until the sweet potatoes are well-coasted. Spread the potatoes out on a sheet pan. Bake the sweet potatoes for 25-30 minuets, flipping half way through, or until caramelized on the outside and tender on the inside. Let cool slightly.
  2. Add the lecture to the bottom of a big bowl or large servings tray. Top with roasted spiced sweet potatoes, sliced rave apples, cooked chopped bacon, goat cheese, dried cranberries, and chopped pecans.
  3. For the dressing, combine the balsamic vinegar, dijon, maple syrup, and seasonings and mix to combine. Slowly drizzle in the olive oil, whisking constantly, until the dressing is all combined and emulsified.
  4. Drizzle with desired amount of dressing and toss to coat.
  5. Serve and enjoy!