Maple Roasted Sweet Potato, Apple & Bacon Salad: A Cozy Fall Harvest Bowl You’ll Crave

There’s something magical about fall. The air becomes crisp, the leaves begin to crunch underfoot, and suddenly our cravings shift from the light, cooling foods of summer to warmer, heartier dishes that feel like a comforting hug. This Maple Roasted Sweet Potato, Apple & Bacon Salad is the perfect bridge between seasons. It has the wholesomeness of roasted root vegetables, the freshness of crisp apples, and the indulgence of smoky bacon, all tied together with a maple-balsamic vinaigrette that sings of autumn.

It’s not just a salad it’s a complete experience. Imagine digging your fork into caramelized cubes of sweet potatoes roasted with maple syrup until golden, contrasted with juicy apple slices and savory bites of bacon. Add in the earthy crunch of pecans, a bed of leafy greens, and a drizzle of sweet-tangy dressing, and you’ve got yourself a salad that feels both gourmet and homey. Whether you serve it at a holiday gathering or make it for a weeknight dinner, it’s bound to impress.

this Recipe

What Is Maple Roasted Sweet Potato, Apple & Bacon Salad

At its core, this salad is a celebration of seasonal produce and flavors. It combines three key fall ingredients sweet potatoes, apples, and maple syrup into a single dish that is hearty enough to stand as a main course but versatile enough to complement roasted meats or soups. The addition of bacon adds that irresistible smoky, salty element, while pecans lend nuttiness and crunch.

Unlike many salads that rely heavily on raw vegetables, this one has a comforting warmth thanks to the roasted potatoes and bacon. You can serve it slightly warm (my favorite way) or chilled from the fridge the next day. It’s not only delicious but visually stunning, too orange sweet potatoes, red apple slices, green leaves, and deep brown pecans create a colorful bowl that looks straight out of a fall harvest table spread.

Why You’ll Fall in Love with This Recipe

There are endless reasons to adore this recipe, but here are the standouts:

• Perfectly Balanced Flavors: Sweet, savory, tangy, and nutty all in one bite.
• Seasonal Simplicity: Every ingredient feels like it belongs to autumn, from the maple to the apples.
• Crowd Pleaser: Even people who “don’t love salads” find themselves going back for seconds.
• Meal Prep Friendly: Roast the potatoes and cook the bacon ahead of time for quick assembly.
• Flexible: Works as a light main dish, a hearty lunch, or a show-stopping holiday side.

If you’re someone who gets bored of plain lettuce salads, this recipe will rekindle your love for greens. It proves that salads don’t have to be repetitive they can be vibrant, indulgent, and soul-warming.

How Does It Taste?

The best way to describe this salad is layers of flavor and texture. The maple-roasted sweet potatoes are caramelized and slightly crisp on the edges, providing a soft, earthy sweetness. Apples bring juicy crunch and a refreshing tartness depending on the variety you choose. Bacon contributes smokiness and saltiness, perfectly balancing the sweet elements. Pecans add a toasty crunch that keeps every bite interesting.

Then comes the dressing maple syrup and balsamic vinegar whisked with Dijon mustard and olive oil. It’s silky, sweet, tangy, and slightly sharp, the kind of dressing that coats everything without overpowering the ingredients. Together, these components create a dish that feels indulgent but is surprisingly nutrient-dense.

Health & Ingredient Benefits

This isn’t just a delicious salad it’s also full of nutritional value:

• Sweet Potatoes: Packed with beta-carotene (which converts to vitamin A), fiber for digestive health, and antioxidants that reduce inflammation.
• Apples: A great source of vitamin C and soluble fiber, supporting both immunity and digestion.
• Bacon: Provides protein and flavor; choosing nitrate-free or uncured bacon makes it a cleaner option.
• Pecans: Rich in heart-healthy fats, plant-based protein, and minerals like magnesium and zinc.
• Leafy Greens: Arugula, kale, or mixed greens provide vitamin K, folate, and chlorophyll for overall wellness.
• Maple Syrup: Unlike refined sugar, maple syrup contains trace minerals like manganese and zinc.

This salad proves you can have something decadent-tasting without compromising on nutrition.

Ingredients You’ll Need

• 2 large sweet potatoes, peeled and cubed
• 2 medium apples (Honeycrisp, Gala, or Pink Lady), thinly sliced
• 6 slices thick-cut bacon
• 4 cups mixed greens (arugula, kale, or spring mix)
• ½ cup pecans, lightly toasted
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Tools You’ll Need

• Large baking sheet with parchment paper
• Sharp chef’s knife
• Sturdy cutting board
• Medium skillet for cooking bacon
• Large salad bowl for tossing
• Small whisk or mason jar for dressing

Optional Substitutions & Additions

One of the joys of this salad is how flexible it is. Here are some easy swaps and additions:

• Nut-Free Option: Replace pecans with pumpkin seeds or sunflower seeds.
• Cheese Upgrade: Add crumbled goat cheese, feta, or blue cheese for tangy creaminess.
• Protein Boost: Top with grilled chicken, roasted turkey, or even salmon.
• Vegetarian-Friendly: Replace bacon with roasted chickpeas or smoky tempeh.
• Sweet Twist: Add dried cranberries or pomegranate seeds for extra brightness.

How to Make

1. Prepare Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, 1 tablespoon maple syrup, salt, and pepper. Spread evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway until golden and caramelized.
2. Cook Bacon: While potatoes roast, cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain excess fat, then chop into small pieces.
3. Make Dressing: In a jar or small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper until smooth and emulsified.
4. Assemble Salad: In a large bowl, add the greens. Top with roasted sweet potatoes, apple slices, bacon, and pecans.
5. Finish & Serve: Drizzle dressing over the salad, toss gently, garnish with parsley, and serve warm or cold.

What to Serve With

This salad is so versatile it can shine as a main dish or complement a larger meal. Try it with:

• Thanksgiving Dinner: A perfect side for roasted turkey or ham.
• Cozy Weeknight Meal: Serve with grilled chicken or salmon.
• Soup Pairing: Pairs wonderfully with butternut squash soup or tomato bisque.
• Brunch Spread: Add it to your weekend brunch menu alongside quiche or frittata.

Tips for Success

• Even Cuts Matter: Dice sweet potatoes uniformly to ensure even roasting.
• Choose the Right Apple: Pick firm, crisp varieties like Honeycrisp for best texture.
• Toast the Pecans: Toasting enhances flavor and adds crunch.
• Dress Before Serving: Always wait to add dressing until just before serving to avoid soggy greens.
• Keep It Colorful: Use a mix of green and red apples for added visual appeal.

Common Mistakes to Avoid

• Overcrowding the Pan: Crowded sweet potatoes steam instead of caramelizing. Spread them out.
• Skipping the Flip: Flip halfway through roasting to avoid uneven browning.
• Forgetting to Rest Bacon: Let bacon cool slightly before chopping—it will be crispier.
• Using Soft Apples: Mushy apples can ruin the texture balance. Stick to crisp ones.
• Overdressing the Salad: Too much dressing will mask the natural flavors.

How to Store & Reheat

• Refrigeration: Store undressed salad in an airtight container for up to 3 days. Keep dressing separate.
• Reheat Sweet Potatoes & Bacon: Warm them slightly in the oven or skillet before adding to greens.
• Meal Prep Friendly: Roast the sweet potatoes and cook the bacon a day ahead; assemble salad fresh before serving.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes—prepare all components in advance but keep them separate until ready to serve.

What’s the best apple variety for this recipe?
Honeycrisp is ideal, but Pink Lady, Gala, or Fuji work wonderfully too.

Can I make it vegan?
Definitely—swap bacon for smoky tempeh or coconut bacon and use maple syrup freely.

Can I use walnuts instead of pecans?
Absolutely, walnuts or even hazelnuts add great flavor.

Is this salad filling enough for dinner?
Yes—it’s hearty on its own, but adding a protein like grilled chicken or chickpeas makes it even more satisfying.

Nutritional Info (approximate per serving)

• Calories: 340
• Protein: 9g
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 6g
• Sugar: 15g

Conclusion

This Maple Roasted Sweet Potato, Apple & Bacon Salad is more than just a salad—it’s a seasonal masterpiece that brings warmth, comfort, and vibrance to the table. Whether you’re looking for a wholesome weekday meal, a festive holiday side, or just a new way to enjoy fall produce, this recipe delivers. With its balance of sweet, savory, crunchy, and fresh flavors, it’s a dish that feels both indulgent and nourishing.

Next time you’re craving something cozy yet refreshing, gather up your fall harvest ingredients and give this recipe a try. It’s proof that salads can be as hearty, flavorful, and satisfying as any main dish.

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September 12, 2025 by Melissa