This fall harvest salad with figs and candied pecans is hearty, healthy, and bursting with fall flavors. Made with harvested vegetables that are abundant this fall.

Fall Harvest Salad With Figs and Candied Pecans

I don’t know about you, but I can’t wait for the fall. Fall is my favorite season. This year in Colorado, summer was brutal and very hot for four months without much rain. Finally, the temperatures are falling, and the leaves are turning with colorful glory! It feels like everything finally starts to slow down after a busy summer. I love sitting on the porch and looking at the golden leaves and birds. I’m fortunate enough to live in an area with many farms, so our farmer’s market is bursting with an abundance of beautiful fall produce and vegetables. So, there is no better way to celebrate the season than with a hearty, healthy salad. This fall harvest salad is full of excellent fresh, seasonal ingredients like roasted sweet potatoes, butternut squash, golden beets, fresh figs, apples, and kale to create a dish that reflects an abundance of autumn. It’s an ideal addition to your Thanksgiving dinner, but it’s also a great side dish for holidays and to enjoy all season long.

The Ingredients of the Perfect Fall Salad

The beauty of this harvest salad recipe lies in its variety of flavors and textures. I love mixing up textures and flavors with a surprising twist. The roasted sweet potatoes, beets, butternut squash, and bell peppers bring a warm, sweet flavor. At the same time, fresh fruits like honeycrisps, apples, and blueberries add a juicy freshness. A hint of balsamic vinegar, honey, or maple syrup in the dressing brings the natural sweetness of the vegetables, giving every bite a burst of flavor. Here is another kale salad with pomegranate seeds recipe.

Sweet Potatoes: Roasted on a baking sheet until golden and caramelized, they provide a soft, slightly sweet element.
Red and Yellow Bell Peppers: These beauties add crunch, color, and a mild sweetness that balances the salad perfectly.
Apples: I used Honeycrisp, my favorite (but I also love Mackintosh apples- not always easy to find. If you want a less sweet option choose green apples) for their crisp texture and bright sweetness.
Fresh Figs: Ripe figs are the star of this salad, offering a sweet, slightly earthy taste. They are in season during the late summer, usually around the beginning of September and early fall, making this fig salad a true celebration of the harvest season. If you can’t find them or making this later in the season, you can skip them.
Blueberries: These burst with juicy sweetness, complementing the figs and adding a lovely contrast to the heartier vegetables.
Curly Kale: A kale base gives this salad a nutritious, earthy backbone and lovely crunch. Make sure you massage the kale with a bit of lemon juice and extra virgin olive oil to break down the fiber, making it easier to chew!
Roasted Yellow Beets: Earthy and sweet, beets add a warm, golden hue and rich texture to the mix.
Candied Pecans: I love adding these crunchy, sweet pecans that make the salad more delicious.
Goat Cheese or Feta Cheese (Optional): Creamy goat cheese or feta cheese adds a tangy creaminess to the salad. You can also use blue cheese for a more robust flavor, but I stay away from that because I do not like it! If you prefer a dairy-free option, the salad is just as delicious without it.

The Fall Salad Dressing

To bring everything together, a sweet and tangy balsamic vinaigrette (best if it is a real balsamic!) made with Dijon mustard, some garlic, olive oil, and a little bit of apple cider vinegar. If you have some pomegranate molasses on hand, add them to the dressing to add depth to the flavors. You can easily shake it up in a mason jar for a quick, simple vinaigrette that pairs perfectly with this seasonal salad. The dressing’s balance of sweet, tangy, and earthy tones is truly the best way to enhance the ingredients.

How to Make Fall harvest Salad

Roast your vegetables: Preheat your oven to 400°F. Toss chopped sweet potatoes, yellow beets, and butternut squash with olive oil, salt, and black pepper. Spread them evenly on a sheet pan and roast for about 35-40 minutes or until tender and caramelized.
Prepare your salad base: While the vegetables are roasting, wash and chop the curly kale. Massage the leaves with lemon juice, a little olive oil, and a pinch of salt for a softer, less bitter bite.
Assemble the salad: In a large bowl, combine the roasted vegetables, diced peppers, fresh figs, sliced apple, and blueberries. Gently toss everything together.
Make the dressing: In a small bowl or mason jar, whisk together balsamic vinegar, extra virgin olive oil, dijon mustard (and maple syrup or pomegranate molasses), and minced garlic. Drizzle over the salad and give it a gentle toss to coat all the ingredients.
Top it off: Finish with candied pecans, crumbled goat, or feta cheese (if used). For extra bursts of flavor and color, sprinkle in some pomegranate seeds.

Storing Leftovers

If you have any leftovers (which is unlikely because this salad is that good!), you can store them in an airtight container in the fridge. The salad will keep well for up to 2 days, though it’s best enjoyed fresh for the most vibrant flavors.

Perfect for Any Occasion

This seasonal salad is so good that you would want to make more! It is not just a great fall menu dish, but it’s also ideal for a winter salad because it offers warmth from the roasted vegetables and sweetness from the fruits and uses the same veggies we use during winter cooking. This salad is perfect for a casual weeknight dinner, lunch, or as a showstopper at a holiday gathering; it’s guaranteed to please your taste buds.

A combination of butternut squash, sweet potatoes, ripe figs, and creamy goat cheese rewards you with a delicious fall salad that hits all the right notes. This salad is not only visually stunning but also embodies the bountiful flavors of fall. Whether you’re looking for a quick salad, a delicious side dish, or a harvest fall salad recipe to impress guests, this healthy salad is the perfect way to enjoy the bounty of the fall and winter seasons.

Hungry For More?

Grilled Nopales Salad

Crisp Kohlrabi and Pomegranate Salad

Kale Salad with Pomegranate Seeds

Roasted Strawberries Vinaigrette – Summer Salad

Simple Spring Salad Recipe With Fennel

Grilled Peach Burrata Salad With Tomatoes