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Autumn-Harvest Salad with roasted sweet potato, apple, cherries and wild rice in a large serving bowl and dressing on the side.

Hearty Autumn-Harvest Salad with Apples

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  • Author: Naomi
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 + people 1x


This delicious fall inspired Hearty Autumn-Harvest Salad with Apples will have everyone talking! It is packed full of beautiful, fall flavors like apple, sweet potato and cherries, and is the perfect addition to your holiday table. 


Units Scale
  • 1 5 oz box Baby Spinach & Arugula Mix
  • 1 cup Lundberg Wild Blend Wild Rice, cooked
  • 1 tbsp Chosen Foods 100% Pure Avocado Oil
  • 1 large Sweet Potato, peeled and diced into 1/2 in cubes
  • 12 tsp Cayenne Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Redmond Real Fine Sea Salt
  • 2 Honeycrisp Apples, cored and diced into 1/2 in cubes
  • Dried Cherries
  • 2/3 cup Extra Virgin Olive Oil
  • 1/3 cup Balsamic Vinegar
  • 2 tbsp Pure Maple Syrup, such as Crown Maple Syrup
  • 1 Garlic Clove, minced
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Himalayan Pink Salt
  • 1 tsp Fresh Rosemary, finely minced
  • 1 tsp Fresh Thyme, finely minced


  1. Prep the rice: Cook the wild rice according to the package directions, and roast the sweet potato in the skillet or the oven. (The sweet potato directions are listed in the recipe notes section below).
  2. Roast the sweet potato: Add the diced potatoes, avocado oil, cayenne pepper, cumin, cinnamon and salt and stir to combine. Add to a skillet or a lined baking sheet with parchment paper, and cook accordingly. (Cooking methods are listed in the notes section).
  3. Assemble: Add the salad mix to a large bowl, then top it with the cooked rice, roasted sweet potatoes, apples and cherries. 
  4. Make the vinaigrette: To a food processor, add the olive oil, balsamic, maple syrup, garlic, salt and pepper. Blend until emulsified and creamy, about 30 seconds. Transfer to a jar, then add the fresh herbs. Shake or stir to combine.
  5. Serve: Drizzle the dressing over the salad, toss and serve immediately.


  • Sweet Potato: Either roast the sweet potatoes in the oven at 425 degrees for 20-25 minutes, or roast it in a pan on the stove, which is faster. If you do roast the potatoes on the stove, just add some oil and roast over medium heat for about 12-15 minutes. (Make sure to roast until the sweet potatoes are fork-tender & crisp around the edges). 
  • Sweet Potato & Cayenne Pepper: If you don’t have a pretty large potato then only use one teaspoon of cayenne pepper, or it will be too spicy. If the potato is large enough then the level of spice, in my opinion, is pretty nice.
  • Herbs: For this recipe, you can either use one teaspoon each of the fresh herbs, or use one or two teaspoons of my DIY Garden Herb Salt to add to the dressing.
  • Storage Tips: Keep the wild rice and sweet potatoes in the same container so it’s easier to heat up. Store the vinaigrette in an airtight container, and don’t add it to the salad until ready to serve. To prevent browning, don’t cut the apple until last minute.
  • Vinaigrette: Store in the fridge for up to 2 weeks. 
  • Category: Main Course, Salad, Side Dish
  • Method: Roast
  • Cuisine: American
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