Vegetarian Fall Salad Recipe - Clean Eating Magazine

Harvest Fall Salad

This hearty salad includes a combination of savory and sweet flavors such as sweet potatoes, quinoa and black beans.
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Harvest Fall Salad

Harvest Fall Salad

Sweet potatoes are a great source of fiber, vitamins, and minerals, making them a great choice to include in plant-based meals. They're also full of antioxidants, which protect your body from free radical damage and promote a healthy gut and brain.

  • Duration
  • Cook Time
  • Prep Time
  • 1Servings


  • ½ sweet potato, diced
  • 1 tbsp coconut oil, melted
  • ¼ tsp ground cinnamon
  • ¼ tsp sea salt 
  • ¼ tsp ground black pepper
  • ½ tbsp apple cider vinegar
  • ½ tbsp pure maple syrup
  • ½ tbsp extra-virgin olive oil
  • ¼ tbsp Dijon mustard
  • 2 cups chopped romaine lettuce
  • ½ cup canned black beans
  • ½ cup cooked quinoa
  • ¼ cup dried cranberries
  • ¼ cup chopped raw almonds


1. Prepare potatoes: Preheat oven to 425°F. Line a baking sheet with parchment paper. In a bowl, toss sweet potatoes with coconut oil, cinnamon and half of the salt and pepper. Spread sweet potatoes in an even layer on baking sheet. Bake until potatoes are tender, 20 to 30 minutes, stirring every 10 minutes.

2. Prepare dressing: In a medium bowl, whisk vinegar, maple syrup, olive oil, Dijon mustard and remaining half of the salt and pepper.

3. Assemble salad: In a large bowl, toss together lettuce, beans and quinoa. Add dressing and toss until evenly mixed. Top with sweet potatoes, cranberries and almonds.

Nutrition Information

  • Serving Size: 1 Salad
  • Calories: 797
  • Carbohydrate Content: 104 g
  • Fat Content: 37 g
  • Fiber Content: 21 g
  • Protein Content: 20 g
  • Saturated Fat Content: 14 g
  • Sodium Content: 725 mg
  • Sugar Content: 43 g