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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.

Keywords: Chopped Autumn Salad with Roasted Sweet Potatoes

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