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Chopped Autumn Salad with Roasted Sweet Potatoes 

Chopped Autumn Salad with Roasted Sweet Potatoes is the fall harvest salad you need this time of year! Hearty sweet potatoes are roasted, and mixed with crunchy lettuce, and sweet grapes. Creamy Boursin cheese, and homemade croutons complete this salad. Paired with grilled chicken, you’ve got a full, complete meal!

chopped autumn salad

If you’re looking for a Fall salad recipe, this is it! It’s got all the flavors of autumn, but great for meal prep during these busy weeks.

You will love this recipe if you’re a fan of roasted sweet potatoes, creamy goat cheese, and a homemade dressing with maple syrup.

It’s Fall flavors at its best, all on top of salad greens, ready for a delicious meal.

How to Make the Chopped Autumn Salad

First, let’s gather the ingredients needed: 

ingredients for chopped autumn salad

The base of this salad is crunchy romaine leaves that are chopped thin. You could use any mix of greens you love best, it would work in this easy salad recipe.

Lacinato kale would be a really great fall green, baby spinach leaves, even iceberg lettuce. Peppery Arugula would add a spicy bite.

roasted sweet potatoes for autumn salad

You’ll need chopped roasted sweet potatoes. I love sweet potatoes! Peel and cut your sweet potatoes, then toss with olive oil, salt and pepper. Roast in a 425 degree oven for about 25-30 minutes, until soft on the inside, and crunchy on the outside. This makes any salad a good salad is you know what I mean!

Butternut squash would be a great substitution, too. Just roasted cubes in your hearty salad would be wonderful.

If you wanted to leave the greens out of the salad, this would make a great sweet potato salad! 

chopped fall salad

Fresh grapes and dried cranberries add a sweet addition to every bite. You could also add in fresh apple slices, too! Honeycrisp apples and pink lady apples would be great during the autumn season. ((Of course you can make this out of season, too!))

Fresh pomegranate seeds would be amazing in this chopped autumn salad!

For the cheesey component of this salad, I added in creamy Boursin Shallot and Chive cheese. The onion flavor is a little happy dance on your taste buds, and once the salad is tossed together it combines with the dressing to create a creamy end result.

This cheese has so much flavor, but you could definitely add in goat cheese, tangy feta cheese, or even little hunks of an aged white cheddar. Blue cheese would work in this delicious salad, just be sure you love it!

Other Salad Ingredients:

homemade croutons for salad

Homemade croutons are a must have! I love taking leftover bread and creating my own croutons. I save the ends of bread in a bag in the freezer, and then rip it all up when I have enough to make a bag of croutons for myself. 

This is a great crunch factor every salad needs! 

You could also use sunflower seeds, crunchy pecans, pumpkin seeds, or any crunchy “thing” you love. 

This salad is very versatile, if you wanted it to be!

The salad dressing is minced fresh shallots, champagne vinegar, dijon mustard, maple syrup, extra virgin olive oil, and a herby seasoning blend. It’s all shaken up in my favorite kitchen “tool” the OXO Salad Shaker

chopped autumn salad recipe

If you don’t have champagne vinegar you could use apple cider vinegar, white wine vinegar, or even balsamic vinegar in it’s place. 

champagne maple vinaigrette

This maple vinaigrette is the perfect combination of fall flavors! Perfect for your thanksgiving table. 

Serving this Chopped Autumn Salad 

I served mine with a juicy pork chop, marinated in the same dressing ingredients with a little worcestershire sauce added to it.

Serve with Champagne Vinaigrette Marinaded Pork Chops! It pairs so well and uses the same dressing.

autumn chopped salad

This kind of salad is great on it’s own for a meatless monday meal, or served as a side dish for a Holiday dinner menu.

You can make all the components to the salad ahead of time. Store them individually, then assemble when you’re ready to serve the best salad. 

This salad is a great “travel” salad, too! Just bring your large bowl with you, and the ingredients, then dump them in and toss. 

Another idea for this salad is creating a DIY moment. You might have people coming over who don’t like every ingredient. Add each ingredient to a small bowl, place around the big bowl of your lettuce or mixed greens, and then let your people assemble their own salad.

chopped autumn salad recipe

Create your own version of this salad with the items you have on hand. The printable recipe card below gives you an outline with measurements, but feel free to substitute the ingredients for what you love best!

Save this to your favorite Salad Board on Pinterest

Chopped Autumn Salad with Roasted Sweet Potatoes

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chopped autumn salad

Chopped Autumn Salad with Roasted Sweet Potatoes 

  • Author: Sweetpea
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: salad
  • Method: roasted
  • Cuisine: american


  • 2 heads of Romaine Lettuce, chopped
  • 1 cup Roasted Sweet Potatoes (recipe in notes, usually 12 sweet potatoes)
  • 1 cup Chopped Grapes
  • 1/2 cup Dried Cranberries
  • 5.2 ounces Boursin Shallot and Chive Cheese
  • 1 Croutons


  • 1/4 cup Champagne Vinegar
  • 2 TBS Diced Shallots
  • 1 TBS Maple Syrup
  • 1 TBS Dijon Mustard
  • 2 tsp Dried Tarragon
  • 1/2 tsp Kosher Salt
  • 1/4 cup Extra Virgin Olive Oil


In a salad shaker, or mason jar, add in your salad dressing ingredients. Shake them up until everything is emulsified. This can be made a few days ahead of time, and stored in your fridge for up to 7 days.


  1. Wash and peel your 1-2 sweet potatoes, depending on how big they are.
  2. Chop them into bite sized pieces, then toss with 1 tablespoon of olive oil, and 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
  3. Roast these on a half sheet pan at 425 degrees for about 25-30 minutes, turning occasionally.
  4. Let these cool completely, storing to use later, or add to the salad right away for a warm salad.


  1. In a large serving bowl, big enough to toss everything together, add in your chopped lettuce.
  2. Top with the remaining ingredients. You can add these in an “aesthetic” way, or add them all in, and toss with the dressing.
  3. I like to add them into little “pie pieces” and then bring the whole to the table. Shake the dressing at the table, and pour over for a dramatic presentation.



Each component to the salad can be made and stored ahead of time, and assembled later.

Recipe Card powered byTasty Recipes

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