Dewey’s Harvest Salad Recipe

Fall is the perfect season to indulge in vibrant, hearty salads, and Dewey’s Harvest Salad Recipe is an absolute must-try. Packed with roasted vegetables, crisp apples, nuts, and a tangy-sweet dressing, this salad brings together the flavors of autumn in every bite. Its colorful presentation makes it as beautiful as it is delicious.

What I love most about this fall harvest salad recipe is its versatility. You can swap sweet potatoes for butternut squash or mix kale with other greens, tailoring it to your taste and pantry. It’s easy to prepare yet feels gourmet, making it ideal for weeknight dinners or entertaining guests.

Whether you’re a seasoned salad lover or just looking to try an easy harvest salad recipe, this dish delivers on flavor, texture, and nutrition. For more salad inspiration, try our Carrabba’s Caesar Salad a crisp, creamy, and flavor-packed classic that never disappoints. Fresh romaine, tangy dressing, and crunchy croutons come together for a restaurant-quality experience right at home.

My Personal Experience With This Dewey’s Harvest Salad Recipe

The first time I made Dewey’s Harvest Salad, I was amazed at how filling and flavorful it turned out. Roasting the sweet potatoes with olive oil and cinnamon brought out their natural sweetness, and pairing them with crisp apples added a delightful contrast in texture.

Dressing the kale with olive oil and lemon softened its texture and prevented it from feeling too dry a small step that made a big difference. Mixing in pumpkin seeds, walnuts, dried cranberries, and feta created a harmony of flavors that kept me coming back for more.

I love how versatile this broccoli salad recipe-style dish can be. I’ve served it as a side with grilled chicken and even added bacon for extra richness. Every time I make it, friends and family are impressed with how beautiful and flavorful this salad is.

Ingredients Required for Dewey’s Harvest Salad Recipe

Gather all the following ingredients, before you start making this Dewey’s Harvest Salad

• 2 cups kale, chopped (or mixed greens)
• 1–2 sweet potatoes, peeled and diced (or butternut squash)
• 1 apple, diced
• ½ cup walnuts (or pecans)
• ¼ cup dried cranberries
• 2 tbsp pumpkin seeds
• ¼ cup feta cheese (Velaso or your choice)
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 1 clove garlic, minced
• ¼ cup olive oil
• Salt and pepper, to taste

Kitchen Utensils Required

1. Baking sheet
2. Mixing bowls
3. Knife and cutting board
4. Measuring cups and spoons
5. Salad tongs or spoon

Preparation & Cooking Time

Prep Time: 15 minutes
Cooking/Roasting Time: 30 minutes
Total Time: 45 minutes

Copycat Dewey’s Harvest Salad Recipe

Just follow this simple step by step guideline to make your homemade version of Dewey’s Harvest Salad in a delicious way.

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and dice 1–2 sweet potatoes (or butternut squash) into cubes. Toss with 1–2 tablespoons of olive oil and a pinch of cinnamon. Spread on a baking sheet and roast for 30 minutes until tender and lightly caramelized. Set aside to cool slightly.

2. Prepare the Greens: While the sweet potatoes roast, chop 2 cups of kale (or a mix of kale and other greens). Massage the kale with a drizzle of olive oil and a squeeze of lemon juice to soften the leaves and reduce bitterness.

3. Chop Fruits and Nuts: Dice 1 apple into small cubes. Measure ½ cup walnuts (or pecans), ¼ cup dried cranberries, and 2 tablespoons pumpkin seeds. Set aside.

4. Make the Dressing: In a small bowl, whisk together 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup, 1 minced garlic clove, ¼ cup olive oil, and salt & pepper to taste until smooth and emulsified.

5. Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, massaged greens, diced apple, walnuts, cranberries, pumpkin seeds, and ¼ cup feta cheese. Pour the dressing over the top.

6. Toss and Serve: Gently toss the salad to evenly coat all ingredients with the dressing. Serve immediately on its own, as a side dish, or add your choice of protein like chicken, bacon, or prosciutto. Enjoy!

Delicious Ways to Customize and Serve This Dewey’s Harvest Salad

Here are some Variations and Customizations ideas you can try to enjoy this Dewey’s Harvest Salad deliciously

1. As a Light Lunch on Its Own 
Honestly, sometimes I just enjoy this salad by itself. The roasted sweet potatoes, apples, and feta are so filling that it’s a perfect, easy broccoli salad recipe-style meal.

2. With Grilled Chicken or Turkey
Adding sliced grilled chicken or turkey turns it into a hearty main dish. I love how the fall flavors pair with simple protein.

3. Alongside a Greek Salad Recipe 
I sometimes serve Dewey’s Harvest Salad with a Greek salad recipe. The fresh cucumber, olives, and feta in the Greek salad complement the roasted veggies perfectly.

4. Topped with Crispy Bacon 
Crumbled bacon adds a smoky crunch. It’s one of my favorite ways to jazz up this salad when serving it for dinner.

5. With Quinoa or Farro
Tossing in some cooked quinoa or farro makes it more filling. I treat it like a grain-forward broccoli salad recipe twist that’s perfect for lunch.

6. In a Wrap or Sandwich
I’ve wrapped this salad in a tortilla for a quick, portable meal. It’s like a taco salad recipe without the chips easy and delicious.

7. Paired with a Cucumber Salad Recipe 
When I serve it with a cucumber salad recipe on the side, it balances beautifully. The crisp, fresh cucumbers lighten the roasted, hearty flavors.

8. With Roasted Salmon or Fish 
I love serving it alongside salmon. The tangy dressing and roasted veggies complement the richness of the fish every time.

9. As a Taco Salad Recipe Base 
I’ve even tried using it as a taco salad recipe base with black beans and grilled veggies. It’s a fun, colorful twist that works surprisingly well.

10. For Picnics or Potlucks
This salad travels well. I often pack it for picnics or potlucks, pairing it with other salads like a broccoli salad recipe or cucumber salad recipe for variety.

Some Notable Tips and Tricks on This Dewey’s Harvest Salad Recipe

Here are some tips and tricks you should follow when trying this recipe.

1. Roast the sweet potatoes well
Make sure they are soft inside and a little crispy outside. It makes the salad taste amazing.

2. Use fresh kale
Massage it with a little olive oil and lemon so it’s soft and not chewy.

3. Try different squash 
If you don’t have sweet potatoes, butternut squash or any other squash works perfectly.

4. Cut the apple small 
Tiny apple cubes mix better with the salad and each bite tastes balanced.

5. Toast the nuts
Walnuts or pecans taste even better if you give them a quick toast in a pan.

6. Keep dressing ready 
Make the balsamic dressing while the sweet potatoes roast. It saves time and lets flavors blend nicely.

7. Don’t overdress 
Add just enough dressing to coat the salad. Too much makes it soggy.

8. Add cheese last 
Feta is creamy and soft. Sprinkle it on top so it stays fresh and doesn’t melt too early.

9. Add protein if you want 
Chicken, bacon, or even boiled eggs make it a full meal.

10. Serve fresh 
This salad tastes best right after mixing. If you store leftovers, keep the dressing separate to stay crisp.

How to Store and Reheat Leftover Dewey’s Harvest Salad  Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate and toss just before serving to maintain freshness and crunch.

FAQs on this Copycat Dewey’s Harvest Salad Recipe

When you give this Dewey’s Harvest Salad Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. Can I use other greens instead of kale?

Yes! We often mix kale with spinach or arugula. It softens the texture and adds a fresh flavor. Just massage the kale with olive oil and lemon first.

2. Can I swap sweet potatoes for something else?

Totally! Butternut squash works great, and sometimes we even use pumpkin. Roast it the same way with olive oil and a pinch of cinnamon.

3. Do I have to use feta cheese?

Nope! We like feta for the creaminess, but you can leave it out or use goat cheese. It’s delicious either way.

4. Can I make this salad ahead of time?

You can prep the ingredients in advance, but we recommend adding the dressing just before serving. That way, the salad stays fresh and crunchy.

5. Can I make it vegan?

Absolutely. Just skip the feta cheese or use a plant-based version. The roasted veggies and nuts still make it super satisfying.

6. What nuts work best in this salad?

We usually use walnuts, but pecans or even almonds are perfect. Toasting them lightly gives extra crunch and flavor.

7. How sweet should the apples be?

We prefer crisp, slightly tart apples like Honeycrisp or Fuji. They balance the sweetness of the roasted sweet potatoes perfectly.

8. Can I add protein to make it a full meal?

Yes! We love adding grilled chicken, bacon, or prosciutto. Even a boiled egg works beautifully.

9. How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Keep the dressing separate to avoid soggy greens.

10. Can I serve it warm?

We usually serve it cold or at room temperature, but you can enjoy it slightly warm when the sweet potatoes are freshly roasted. It’s equally delicious!

Dewey’s Harvest Salad Recipe is a colorful, flavorful, and satisfying dish perfect for the fall season. Whether you’re looking for an easy harvest salad recipe, a broccoli salad recipe twist, or just a fresh, nutrient-packed meal, this salad hits all the marks. Try it today, and don’t forget to share your creations with friends and family they’ll love it as much as I do!

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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