Fall Harvest Salad Recipe

Prep and roast root vegetables

Preheat the oven to 425°F (220°C). Peel (if desired) and cut root vegetables into 3/4-inch pieces so they roast evenly — aim for about 4 cups total (for example: 1 medium sweet potato, 2 medium carrots, 1 large parsnip, 1 small beet). Toss the cut vegetables with 2 tbs extra-virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces. Roast for 25–30 minutes, stirring or flipping once halfway through, until vegetables are tender and edges are caramelized. Remove from oven and let cool to warm (about 10 minutes).

Place 6 cups of baby spinach in a large shallow salad bowl or on a platter and set aside while the roasted vegetables cool slightly.

Make candied pecans

In a medium nonstick skillet over medium heat, add 2 tbs granulated sugar and 1 tsp unsalted butter. When the sugar begins to melt (about 1–2 minutes), add 1 cup pecan halves and 1/8 tsp kosher salt. Stir continuously so the sugar coats the nuts and melts evenly — about 3–4 minutes — until the nuts become glossy and the sugar has caramelized slightly. Transfer the pecans to a sheet of parchment to cool and separate any pieces while warm. Let cool completely; they will crisp as they cool.

Whisk the dressing

In a small bowl or jar, combine 3 tbs balsamic vinegar, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously or shake in a lidded jar until emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness or a pinch more salt if needed.

When roasted vegetables are warm but not piping hot, scatter them over the bed of baby spinach. Sprinkle 3/4 cup crumbled feta evenly over the salad, followed by 1/2 cup dried cranberries.

Roughly break the cooled candied pecans and sprinkle them evenly over the salad.

Drizzle the prepared balsamic dressing over the salad — start with about half the dressing and toss gently to combine, then add more to taste (typically all of it for a well-dressed salad). Use salad tongs or two large spoons to toss gently so the spinach wilts slightly from the residual warmth of the roasted vegetables but remains fresh.

Serve immediately on individual plates or family-style. Leftover dressing can be stored separately in the refrigerator for up to 5 days; assembled salad is best served immediately.