Imagine a bowl that captures the very essence of fall in every bite—the vibrant, hearty flavors of roasted sweet potatoes, crisp kale, and a playful crunch of pecans, all brought together by a tangy and sweet apple cider vinaigrette. The Harvest Bowl Salad with Apple Cider Vinaigrette Recipe is truly a seasonal showstopper that feels like a warm hug on a cool day. Whether you are craving a nourishing lunch or a delightful dinner, this salad is packed with texture, color, and freshness that will brighten your table and your mood.
Ingredients You’ll Need
Each ingredient in this salad plays a starring role, offering a balance of flavors and textures that make the dish both satisfying and inviting. From the earthiness of the sweet potatoes to the bright zip of the vinaigrette, every component is thoughtfully chosen to bring the Harvest Bowl Salad with Apple Cider Vinaigrette Recipe to life.
- Sweet potatoes: Roasted to tender, slightly charred perfection adding natural sweetness and a warm, soft texture.
- Thyme sprigs: Infuse subtle herbal notes that elevate the roasted potatoes beautifully.
- Extra-virgin olive oil: Adds richness and helps everything roast evenly with a silky finish.
- Cloves: A pinch adds a hint of warm spice without overpowering the dish.
- Sea salt and black pepper: Essential for seasoning and bringing out the natural flavors.
- Curly kale: The hearty green base, full of fiber and a touch of bitterness that balances sweetness.
- Kosher salt: Used to massage the kale, softening it for a more tender bite.
- Red onion: Brings a sharp, crisp bite and vibrant color contrast.
- Pink Lady or Gala apple: Offers a sweet, juicy crunch that complements the savory elements.
- Toasted pecans: Introduce a buttery crunch and nutty aroma.
- Goat cheese: Crumbled on top for creamy tanginess that ties the salad’s flavors together.
- Garlic clove: Adds a punch of savory depth to the vinaigrette.
- Lemon juice: Adds fresh acidity to brighten the dressing.
- Apple cider vinegar: The star of the dressing that brings its signature zesty tang.
- Mustard: Gives a subtle sharpness and emulsifies the dressing.
- Honey: Balances the acidity with natural sweetness.
- Olive oil: Rounds out the dressing with a smooth, luscious texture.
How to Make Harvest Bowl Salad with Apple Cider Vinaigrette Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 450 degrees Fahrenheit—this high heat ensures your sweet potatoes come out tender with slightly caramelized edges. Toss the peeled, cubed sweet potatoes with olive oil, thyme, cloves, salt, and pepper. Make sure each piece is evenly coated and tuck the thyme sprigs beneath the potatoes for infusion. Roast for about 20 minutes until the edges turn golden and the insides become beautifully soft. Once done, remove from the oven and let them cool slightly; this step makes them easier to handle when mixing into your salad.
Step 2: Prep the Kale
While the potatoes are roasting, strip the kale leaves from their thick stems and cut them into bite-sized pieces. Place the kale in a large bowl and sprinkle with kosher salt. Massage the leaves for about 10 seconds—don’t skip this! This simple act breaks down the kale’s toughness and bitterness, making it tender and more palatable without losing its vibrant green color and nutritional punch.
Step 3: Make the Apple Cider Vinaigrette
In a glass jar or small bowl, combine the minced garlic, lemon juice, apple cider vinegar, mustard, honey, a few cracks of black pepper, and olive oil. Close the jar tightly and shake vigorously until everything is emulsified into a smooth, tangy dressing. The vivid apple cider vinegar combined with the sweet honey creates a perfect balance that complements the hearty salad ingredients.
Step 4: Assemble the Salad
Layer the tenderized kale with chopped red onions, cubed apples, toasted pecans, and crumbled goat cheese. Gently fold in the roasted sweet potatoes, being careful not to mash them. Drizzle the freshly made apple cider vinaigrette over the top, add a fresh grind of black pepper, and toss everything lightly until the flavors meld and every bite is dressed just right.
How to Serve Harvest Bowl Salad with Apple Cider Vinaigrette Recipe
Garnishes
For an extra touch of elegance and texture, consider sprinkling some extra toasted pecans or a few fresh thyme leaves atop the salad before serving. A small crumble of goat cheese on each portion keeps the creamy tang front and center. These thoughtful garnishes make the salad feel special and burst with additional depth.
Side Dishes
This salad shines on its own but pairs beautifully with warm crusty bread, roasted chicken, or even a grilled salmon fillet. These side dishes bring complementary flavors and protein, transforming the Harvest Bowl Salad with Apple Cider Vinaigrette Recipe from a light meal into a fulfilling feast.
Creative Ways to Present
Serve this salad in individual mason jars for a charming grab-and-go lunch or arrange it artfully on a rustic wooden platter for a festive fall gathering. You can also turn it into a vibrant lunch bowl by layering each ingredient separately before tossing, letting guests appreciate the colorful components before mixing.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully when stored properly. Keep it in an airtight container in the refrigerator for up to five days. Because the kale is massaged and the dressing is tossed in, the flavors will continue to meld, making leftovers even more delicious with time.
Freezing
Freezing this salad is not recommended, as the fresh ingredients like apples, kale, and pecans lose their delightful textures when thawed. It’s best enjoyed fresh or refrigerated as mentioned.
Reheating
If you prefer your sweet potatoes warm, you can reheat just the roasted sweet potato portion gently in the microwave or oven before adding to fresh kale and dressing. Avoid reheating the entire salad to maintain the crispness of the greens.
FAQs
Can I use different greens instead of kale?
Absolutely! While curly kale adds great texture and nutrition, sturdy greens like spinach or chard can work too. Just keep in mind that the salad’s texture and flavor balance might shift slightly.
Is there a substitute for goat cheese?
If goat cheese isn’t your favorite, feta or even a mild blue cheese are excellent alternatives that maintain the creamy tangy element in the salad.
How can I make the dressing vegan?
Simply replace the honey with maple syrup or agave nectar to keep the natural sweetness without animal products. The rest of the dressing ingredients are already plant-based.
Can I prepare the dressing ahead of time?
Yes! The apple cider vinaigrette can be made up to a week in advance and stored in the refrigerator in a sealed container. Just remember to give it a good shake before drizzling over the salad.
What if I don’t have apple cider vinegar?
White wine vinegar or lemon juice can be used as substitutes, but try to keep the tanginess balanced since the vinegar is a key flavor in the Harvest Bowl Salad with Apple Cider Vinaigrette Recipe.
Final Thoughts
If you’re searching for a dish that perfectly captures the flavors of fall while delivering on nutrition and satisfaction, the Harvest Bowl Salad with Apple Cider Vinaigrette Recipe is a must-try. It’s vibrant, hearty, and easy to make—a true crowd-pleaser that your family and friends will ask for again and again. So gather those ingredients, fire up your oven, and get ready to enjoy a beautiful bowl of seasonal goodness!
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Harvest Bowl Salad with Apple Cider Vinaigrette Recipe
A vibrant and nutritious Harvest Bowl Salad featuring roasted sweet potatoes, curly kale, crisp apples, toasted pecans, and creamy goat cheese, all brought together with a tangy and sweet apple cider vinaigrette. Perfect as a wholesome meal or a festive side dish, this salad highlights classic fall flavors in a satisfying bowl.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
- 3–4 sprigs of thyme
- 1 tablespoon extra-virgin olive oil
- ⅛ teaspoon cloves
- ½ teaspoon sea salt
- Black pepper, to taste
Salad:
- 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
Dressing:
- 1 garlic clove, minced
- Juice from ½ of a lemon
- ¼ cup apple cider vinegar
- 1 teaspoon mustard
- 1 tablespoon honey
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 450°F (232°C). Place the peeled and cubed sweet potatoes onto a large sheet pan. Drizzle with olive oil and sprinkle with cloves, sea salt, and black pepper. Toss to evenly coat. Add thyme sprigs and tuck them under the potatoes to infuse flavor during roasting.
- Roast sweet potatoes: Roast in the oven for approximately 20 minutes, or until the sweet potatoes are tender and have a slight char. Remove from the oven and allow them to cool. Remove thyme sprigs before serving.
- Prepare kale: While the potatoes roast, transfer the curly kale to a large serving bowl. Sprinkle with kosher salt and massage the kale gently for about 10 seconds to soften the texture and enhance flavor. Set aside.
- Make the dressing: In a glass jar, combine minced garlic, lemon juice, apple cider vinegar, mustard, honey, black pepper, and olive oil. Close the jar and shake vigorously to emulsify and blend all ingredients.
- Assemble the salad: Top the massaged kale with chopped red onion, cubed apple, toasted pecans, crumbled goat cheese, and the roasted sweet potatoes. Add additional black pepper as desired.
- Dress and serve: Drizzle the prepared apple cider vinaigrette over the salad. Toss gently to coat all ingredients evenly. Serve immediately or refrigerate. The salad will keep, dressed, for up to 5 days in the fridge.
Notes
- Use Pink Lady or Gala apples for a perfect balance of sweetness and tartness.
- Massage the kale to soften its fibers, making it more tender and palatable.
- Remove thyme sprigs from the roasted sweet potatoes before serving to avoid an overpowering taste.
- Salad can be prepared in advance and stays fresh up to 5 days refrigerated when dressed.
- Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
