Harvest Broccoli Salad with Creamy Maple Balsamic Dressing
on Oct 30, 2025
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A perfect fall-inspired salad featuring roasted sweet potatoes, crunchy broccoli, and a tangy, creamy maple balsamic dressing.
Table of Contents
What Makes This Recipe Great
Say goodbye to boring side dishes! This Harvest Broccoli Salad is packed with vibrant fall flavors and textures, making it a spectacular addition to any meal, from a cozy weeknight dinner to a holiday potluck. It’s a delightful mix of savory and sweet, all brought together by a lusciously creamy maple balsamic dressing.
Ingredient List
- Sweet Potatoes– your grocery store may call these yams
- Oil– Avocado oil or extra virgin olive oil are best for this recipe
- Salt– I’m pretty liberal with the salt, use as must as you love
- Broccoli– Toss in some chopped kale or shaved Brussels sprouts for an even heartier base
- Apples– use your families favorite apples for this recipe
- Cranberries
- Goat Cheese– feta or a sharp white cheddar cube would work in place of the goat cheese
- Pecans– substitute walnuts, toasted slivered almonds, or pumpkin seeds for the pecans
- Balsamic Vinegar
- Plain Greek Yogurt– any percentage of plain yogurt will work
- Dijion Mustard
- Maple Syrup– You can use honey or agave nectar instead of maple syrup in the dressing
- Garlic Powder
Step By Step
- Preheat oven to 425 degrees. Place chopped sweet potatoes on a baking sheet lined with parchment paper. Drizzle with oil and toss with salt, then roast for 35 to 40 minutes or until slightly browned.
- To a large bowl, add chopped broccoli, roasted sweet potatoes, chopped apples, dried cranberries, goat, cheese, and pecans.
- In a mason jar, combine avocado oil, balsamic vinegar, Greek yogurt, Dijon, mustard, maple syrup, garlic powder, and salt. Shake the jar to combine.
- Poor dressing over broccoli, salad, and toss to coat.
Pro Tip
- Traditional broccoli salad is great, but we’ve given it a major autumnal upgrade! We swap out the usual ingredients for hearty, seasonal stars like roasted sweet potatoes and crisp apples. The result is a salad that is:
- Hearty and Satisfying: Roasted sweet potatoes make this salad a true meal.
- A Texture Dream: Crunchy pecans, crisp apples, chewy cranberries, and creamy goat cheese.
- The Perfect Holiday Side: It’s a make-ahead marvel that holds up beautifully, making it ideal for Thanksgiving or any gathering.
- Naturally Sweet and Savory: The creamy dressing offers a perfect balance that complements the vegetables, fruits, and salty cheese.
Frequently Asked Question
Can I make this for meal prep?
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. The hardy nature of the broccoli and roasted sweet potato means it won’t get soggy right away!
Fall Favorites for Any Party
Harvest Broccoli Salad with Creamy Maple Balsamic Dressing
A perfect fall-inspired salad featuring roasted sweet potatoes, crunchy broccoli, and a tangy, creamy maple balsamic dressing.
Ingredients
Salad:
- 4 cups chopped sweet potatoes
- 1 tbsp oil
- 1 tsp salt
- 6 cups finely chopped broccoli
- 2 cup peeled and chopped apples
- 1 cup dried cranberries
- 1 cup crumbled goat cheese
- ½ cup chopped salted and roasted pecans
Dressing:
- ¼ cup avocado oil
- ¼ cup balsamic vinegar
- ½ cup plain greek yogurt
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- Preheat oven to 425 degrees. Place chopped sweet potatoes on a baking sheet lined with parchment paper. Drizzle with oil and toss with salt, then roast for 35 to 40 minutes or until slightly browned.
- To a large bowl, add chopped broccoli, roasted sweet potatoes, chopped apples, dried cranberries, goat, cheese, and pecans.
- In a mason jar, combine avocado oil, balsamic vinegar, Greek yogurt, Dijon, mustard, maple syrup, garlic powder, and salt. Shake the jar to combine.
- Poor dressing over broccoli, salad, and toss to coat.
Nutrition
Calories: 240kcal, Carbohydrates: 26g, Protein: 7g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 9mg, Sodium: 515mg, Potassium: 364mg, Fiber: 4g, Sugar: 15g, Vitamin A: 6774IU, Vitamin C: 41mg, Calcium: 79mg, Iron: 1mg
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