Fall Harvest Salad

Fall Harvest Salad

Fall Harvest Salad

This hearty fall salad combines some of my favorite cool-weather flavors. The sweet potatoes are tossed in chili powder and cinnamon giving this salad a warm kick while the pear adds a cool, crisp crunch. It has so much flavor that it is paired best with a light balsamic or vinaigrette dressing.

Fall Harvest Salad Close Up

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Difficulty Level: Easy



2 Medium Sweet Potatoes

2 tbsp Olive Oil

½ tsp Chili Powder

½ tsp Cinnamon

½ tsp Onion Powder

½ tsp Garlic Powder

½ tsp Black Pepper

¼ tsp Salt


1 cup Quinoa, dry

1 ½ cups Water


8 cups Spring Mix or Your Favorite Salad Greens

1 Medium Pear, sliced thinly

¼ cup Unshelled Sunflower Seeds

¼ cup Pomegranate Seeds



Roast Sweet Potatoes:

  1. Preheat the oven to 400℉. 
  2. Chop sweet potatoes into ½ inch cubes.
  3. In a large bowl, mix together olive oil and spices.
  4. Add cubed sweet potatoes to the spice mixture and toss to evenly coat each piece. 
  5. Spread sweet potatoes over a large baking sheet. 
  6. Roast for 20-25 minutes or until a fork can be easily inserted into the cube. 
  7. Allow sweet potatoes to cool until they are just warm- otherwise they may wilt your salad greens!

Cook Quinoa: 

  1. Rinse quinoa in a fine mesh strainer under cold water.
  2. In a small saucepan over medium heat, toast quinoa to get rid of excess moisture.
  3. Add water to the saucepan and turn the heat up to high. 
  4. Cover your saucepan and allow the mixture to come to a boil. 
  5. Once water has come to a boil, reduce the heat to low and cook quinoa for 10-12 mins.
  6. Let quinoa stand for 5 minutes with the lid on.
  7. Allow quinoa to cool until it is just warm- otherwise it may wilt your salad greens!



  1. In a large bowl, mix salad greens, quinoa, and sweet potato. Top with pomegranate seeds, sunflower seeds, and sliced pear.