Smoky Sweet Potato Harvest Salad

SaladsLunch

Oct 29

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 25 minutes

This harvest salad is what I reach for when I want something nourishing but still a little indulgent — smoky roasted sweet potatoes, crunchy cabbage and kale, creamy goat cheese, sweet pops of dried cranberries and apple… it’s got a little bit of everything in the best way. The best part? It’s super flexible, and thanks to pre-shredded salad mix and store-bought dressing, it’s totally weekday-friendly.

Jump to Recipe

*Roasted sweet potato, crunchy greens, and creamy goat cheese all come together in this feel-good harvest salad.*

There’s something really satisfying about roasting up a tray of sweet potatoes and tossing them on top of something crunchy and fresh. For this salad, I lean on a bagged mix that has kale, green cabbage, radicchio, and shaved broccoli stems. It makes things really easy, and I love how it holds up even if you dress it ahead of time.

The sweet potatoes are the star here. They’re peeled, cubed, and roasted until caramelized with a smoky-spiced seasoning blend that includes paprika and garlic powder. Once they’re crispy on the outside and tender inside, they get piled high on the greens with tart apple chunks, pumpkin seeds, chewy dried cranberries, and crumbles of creamy goat cheese. It hits every texture and flavor note you could want.

I finish it all off with a drizzle of poppyseed dressing. You can absolutely go with your favorite store-bought version, but I’ll also include a quick homemade one below if you want to level it up a bit. This salad is hearty enough to be a full meal, or you can serve it alongside roasted chicken or a grain bowl for a little something extra. Either way, it’s a fall favorite for a reason.

🍽️ Servings: 4 • 🔥 Calories/Serving: 390

Ingredients

1 large sweet potato, peeled and cut into ½-inch cubes
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
6 cups chopped greens (bagged salad mix or a combo of kale, cabbage, broccoli stems, and radicchio)
½ cup diced apple (like Gala or Honeycrisp)
¼ cup dried cranberries
¼ cup roasted pumpkin seeds (pepitas)
¼ cup goat cheese
½ cup poppyseed dressing (store-bought or homemade, see below)

Steps

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Toss the cubed sweet potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder.

Step 3

Spread the sweet potatoes out in a single layer on a parchment-lined baking sheet.

Step 4

Roast for 25 minutes, flipping once halfway, until golden brown and tender.

Step 5

While the sweet potatoes roast, prep your salad ingredients: dice the apple, measure out your cranberries, pepitas, and goat cheese.

Step 6

Add your greens to a large mixing bowl or serving dish.

Step 7

Top the greens with roasted sweet potatoes, diced apple, dried cranberries, pumpkin seeds, and goat cheese.

Step 8

Drizzle with poppyseed dressing just before serving and toss lightly.

Make it your own!

🍯 Homemade Poppyseed Dressing
Whisk together ¼ cup mayo, 2 tbsp Greek yogurt, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp poppy seeds, and a pinch of salt for a quick DIY version.
🧀 Try a different cheese
Crumbled feta or sharp white cheddar also work great here if goat cheese isn’t your thing.
🍗 Add protein
Top with grilled chicken, roasted chickpeas, or leftover turkey for a heartier meal.
🍠 Make it meal-prep friendly
Keep the dressing on the side and store components separately to build fresh bowls all week.