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Feel-Good Fall Salad

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This Feel-Good Fall Salad recipe is made with the most delicious collection of vibrant, seasonal, simple ingredients. It’s great as a main dish or side salad, and is so cozy and delicious.

Feel-Good Fall Salad Recipe from Gimme Some Oven

Cozy up, friends! I have the yummiest, heartiest, simplest new fall salad recipe to share with you today.

It’s full of quick-roasted sweet potatoes, creamy avocado, seasonal fresh greens, dried cranberries, toasted nuts, tangy goat cheese (or your cheese of choice), all tossed together in my favorite easy lemony everyday salad dressing. And I’m telling you — something about this particular combo of sweet and savory, warm and cool, tangy and creamy, light and hearty seasonal flavors just completely hits the spot this time of year.

We absolutely love this one!

It is super vibrant and beautiful in person, and feels like a warm, bright, vibrant ray of autumn sunshine on the table. It’s hearty enough to be a feel-good main course if you’d like, or can serve as a show-stealing side salad. It’s quick and easy to prepare, and also customize with any of your favorite nuts, cheeses or greens. It’s full of nutrient-rich ingredients, and also naturally gluten-free and easy to make vegan, if you would like. And oh my word, it is downright delicious.

I initially whipped this one up as an impromptu clean-out-the-fridge meal a month or so ago. But Barclay and I both loved it so much that it has been a regular on our autumn dinner rotation ever since. So last week, I finally snapped a few photos and jotted down the recipe, and am excited to finally share it with you today. Let’s make some salad!

Feel-Good Fall Salad with Sweet Potato, Avocado, Goat Cheese and Lemon Dressing

Feel-Good Fall Salad Ingredients:

To make this delicious autumn salad, you will need:

  • Sweet potatoes: Quickly roasted with olive oil, salt and pepper. (Or if you’d rather, you could also substitute in any kind of winter squash in place of the sweet potatoes.)
  • Greens: I love this salad with peppery baby arugula. But any kind of kale or spinach would also be delicious.
  • Avocado: Because…avocado. ♡♡♡
  • Crumbled cheese: We really love this salad with tangy, crumbled goat cheese. But crumbled feta or blue cheese would also be amazing.
  • Nuts: Pecans, walnuts, almonds, pepitas — you pick! Just be sure that they are chopped and lightly toasted, to bring out their flavor.
  • Dried berres: Dried cranberries always seem so quintessentially fall-ish to me, but dried cherries, raisins or even apricots would be great.
  • Dressing: I used the simple dressing from my Everyday Salad here, which is always a winner. But a red wine vinaigrette, dreamy tahini dressing, or a honey mustard dressing would also work great.

Easy Lemon Dressing Recipe | Feel-Good Fall Salad

How To Make This Salad:

To make this autumn harvest salad, simply:

  1. Roast those sweet potatoes. Toss with olive oil, sprinkle with S&P, and roast until tender. Meanwhile…
  2. Mix up your dressing. Combine all ingredients in a mason jar, and shake until combined. (Or whisk in a bowl until combined!)
  3. Assemble everything. In a large bowl, combine the roasted sweet potatoes with the remaining ingredients, drizzle evenly with the dressing, and toss until combined.
  4. And…serve! Right away! Oh my goodness, you’re going to love it.

Feel-Good Fall Salad Recipe with Sweet Potatoes and Avocado

Possible Variations:

Oh boy, there are so many delicious ways to mix things up (<– get it? salad joke.) with this recipe. For example, feel free to:

  • Add in protein: Some savory chicken, shrimp or tofu would be delicious mixed in here.
  • Add in other goodies: Feel free to also add in some thinly-sliced red onions, shredded carrots, chickpeas or black beans, and/or other roasted veggies that sound good!
  • Make it vegan: Just nix the cheese, and feel free to add in a sprinkle of nutritional yeast or vegan cheese, if you’d like.
  • Make it Tex-Mex: We’ve also given this salad a Tex-Mex twist by adding in some corn and black beans, seasoning the sweet potatoes with a shake of ground cumin and chili powder, then drizzling the salad with this chipotle lime vinaigrette.

Feel-Good Fall Salad Recipe with Easy Lemon Dressing

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Feel-Good Fall Salad Recipe

Feel-Good Fall Salad

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 -6 servings 1x


This Feel-Good Fall Salad recipe is made with the most delicious collection of vibrant, seasonal, simple ingredients.



Salad Ingredients:

  • 1 tablespoon olive oil
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • sea salt and freshly-cracked black pepper
  • 1 (5-ounce) package fresh arugula or baby kale
  • 1 avocado, peeled, diced and thinly sliced
  • 1/2 cup crumbled goat cheese (or feta or blue cheese)
  • 1/2 cup chopped pecans, walnuts or almonds, lightly toasted
  • 1/3 cup dried cranberries

Dressing Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoon freshly-squeezed lemon juice (or red wine vinegar)
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, pressed or finely-minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper


  1. To Make The Dressing: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined.  Use immediately or refrigerate in a sealed container for up to 3 days.
  2. To Roast The Potatoes: Heat oven to 400°F.  Spread the diced sweet potatoes out on a medium baking sheet.  Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated.  Season the sweet potatoes generously with salt and pepper.  Then bake for about 30 minutes, or until the potatoes are tender and lightly browned/caramelized around the edges..  Remove from the oven and set aside.
  3. To Assemble The Salad: Once the sweet potatoes are ready to go, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts and cranberries.  Drizzle with the dressing, and toss until combined.  Serve immediately and enjoy!

Healthy Autumn Harvest Salad Recipe with Sweet Potato, Avocado, Goat Cheese and Lemon Dressing

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38 comments on “Feel-Good Fall Salad”

  1. which olive oil is should use extra virgin or pomace olive oil

  2. This looks fabulous! I will taste test with the resident “picky eater” who insists he is not picky and tell you how it goes. I know I will love it!

  3. This salad sounds great. I would definitely add protein to make it a whole meal. I am wondering if your 4-6 servings is 4 mains or 6 side salads? I would not want to toss the whole thing with dressing if it’s 4 mains, because I’m feeding only two people.

  4. This looked so good that I had to make it for supper tonight! It was delicious! I loved the creaminess of the avocado and goat cheese, together with the sweetness of the sweet potato. I served mine with kale instead of arugula. Gold!

  5. great salad, sweet potatoes, yes, my favorite, nice dressing too that hits a lot of flavor highpoints, thank you!

  6. Made this tonight for my husband and me and we both agreed it was delicious! Thanks!

  7. This is a delicious salad! The dressing provides just enough tartness. I used roasted beets instead of sweet potatoes because that is what I had. Everyone loved it!!

  8. When you say “serve immediately,” you mean it! The flavors in this salad are wonderful, but mine became gloppy in the few minutes it sat on the table while we ate our soup. Everyone loved it anyway but agreed that the arugula was a mess. When I make it again–and I will–I will either use a heartier green (like spinach) or mix the dressing with all of the ingredients except the arugula and serve the dressed salad on individual beds of greens. Delicious!

  9. LOVED this. Perfect combination of flavors.

  10. We like a complex in terms of texture salad for Thanksgiving. This one delivered. Not hard to make and easy to adjust to preferences (feta vs goat cheese). Very tasty as breakfast with a fried egg.

  11. I’m very curious about the taste of scrumptious appearance. thanks

  12. This has been a GimmeSomeOven week! This wonderful fall salad full of so much flavor made the menu in addition to my all time favorite zuppa toscana soup (which was a huge hit as always), your chocolate chip cookies and my sister-in-law even surprised us with your baked ziti! Everything was so wonderful! To top it off, my husband and I had an awesome time getting to know Barclay at the O’Hara’s annual Snow Globe Concert! It wasn’t until last year when I put two and two together that GimmeSomeOven and the Snow Globes went together! Nothing better than good food and music to get in the Christmas Spirit! ?

  13. Certainly deserves the name! This salad is delicious, and its fantastic mix of ingredients make it . I love that it it is so easy to make, and the ingredients are easy to gather and the nutritional content is quite enriching.

  14. I have made this several times now and it’s always a hit! Anything with sweet potatoes, avocado, and goat cheese has to be a winner!

  15. This recipe was delicious! I tweaked it a little – used a 50/50 mix of arugula and spinach, added red onion and sundried tomatoes, and I used pine nuts instead of pecans (I had them in the fridge). It was so flavorful, and very filling. Next time I’ll add shrimp or chicken for some more protein, but even on its own it was very good!

  16. Thanks so much for your help

  17. Absolutely delicious! Made it for dinner with your baked tofu and my husband and two kids loved it. The salad dressing was also a hit.

  18. Made it twice in one week and ate it all myself! Can’t wait until “fall is in the air” for it. One of my all time favs of yours.

  19. Excellent Recipe! I will post this recipe on my Facebook page with a link. (I hope That’s ok) I took a photo of my salad to post also. This was delicious, filling and healthy. Thank you!

  20. I made this salad for a fall bridal luncheon. Everyone loved it. The only change I made was to make a different dressing also from your website. The Maple Balsamic dressing is outstanding with it!!

  21. This salad has been getting rave reviews everywhere I go! Happy to have this combination in my salad repertoire.

  22. Very rich with avocados, goat cheese and sweet potatoes overwhelming the greens a bit. Need more crunch like croutons, or additional crunchy greens. Great flavors though.

  23. thanks for such a delicious recipe. When I meet with my daughters, I look forward to trying with them.

  24. I used tart dried cherries I had on hand and butternut squash ribbons pre-prepped from the store. Both substitutions worked great!

  25. this salad is fantastic!! the flavors are amazing and it truly feels like a fall salad! thank you for sharing it! :)

  26. This is absolutely delightful! I used both kale and arugula. Thank you for the recipe!

  27. Delicious salad. Made it with roasted butternut squash instead of sweet potato, also added sliced red bell pepper.

  28. This salad is soooo good! I love the combination of ingredients and the dressing is awesome! I love it!

  29. Great tasting recipe. Will definitely become a regular meal option. The salad dressing was super easy to make and delicious – No need for store bought. Also made blogger’s butternut squash soup. Equally delicious!

  30. This was so good, I followed the recipe exactly :-) I plan on making this for Thanksgiving!

  31. Made it again today! How many years has it been since you launched your blog and invited your co-workers to take a look? At any rate, that’s how long I have been obsessed with your salad recipes. This one is yet another winner!

  32. Absolutely delicious!! What a great combination of flavors. I also roasted some red onion with the sweet potato! Yum.

  33. I’ve never left a reply before on Pinterest or anything for that matter but felled compelled to write one tonight! I made this for my finicky family and they loved it! All 5 of us!
    I sautéed some shrimp in a cast iron skillet and served on the side since my 17 year old doesn’t like shrimp. The rest of us put it on our salads. Everyone went crazy for it. That never happens. The same 17 year old hates nuts in her food but said she didn’t mind. Probably because I chopped them up really small.
    This recipe is definitely a keeper!

  34. The combination of flavors in this salad is simply outstanding! I made it with feta and it was perfect. It is delicious year-round.

  35. Looks so good! I’m making this tonight for dinner?

  36. I’m thinking about making this advance by roasting the sweet potatoes and refrigerating them. Then taking all of the ingredients to assemble later for a dinner party I’m attending. Any downside to this idea? Thanks!

  37. This is a delicious fall salad. I used butternut squash and pomegranate tendrils but everything else was the same. Delicious!