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This autumn romaine lettuce salad recipe features sweet and savory ingredients with a fresh homemade maple vinaigrette.
This autumn romaine lettuce salad recipe is full of flavor, color, and texture. It features a delicious mix of sweet and savory ingredients that blend beautifully together…roasted sweet potatoes, crisp romaine, red grapes, feta, pumpkin seeds, and more. The homemade dressing tastes mild and very fresh, with just the right balance of maple syrup, vinegar, and mustard. It’s easy to assemble, and perfect as a light dinner or a special side for fall gatherings.
Layered Flavors in Every Bite
This salad is a mix of everyday ingredients that come together in the most delicious way. The romaine adds crispness and freshness, while the roasted sweet potatoes bring warmth and a bit of sweetness. Red grapes add a juicy pop, and grape tomatoes offer bright flavor and color. The red onion gives a little bite, but if you prefer a milder option, just use a sweet onion instead. Everything is topped with crumbled feta for a creamy, salty finish. One of the best parts of this salad is the texture…and that’s where the pepitas come in.
What Are Pepitas?
Pepitas are the edible seeds found inside certain varieties of pumpkins. Unlike the hard white shells you see when carving a pumpkin, pepitas are dark, flat, and tender. They’re commonly roasted and lightly salted, and are a great source of texture and crunch in salads, granola, or snack mixes. For this salad, I used these maple glazed pepitas which add a subtle sweetness and a bit of crunch. They’re a fun and easy way to dress up fall recipes.
- If you’d like to roast your own pepitas, start with raw, shelled pumpkin seeds. They’re green, flat, and don’t have the hard white shell. Look for them in the bulk section of the grocery store, or packaged near the nuts and seeds.
- Toss them with a little olive oil, a pinch of salt, and a touch of maple syrup or your favorite seasoning.
- Spread them out on a baking sheet and roast at 300°F for about 15 to 20 minutes, stirring once or twice, until they’re golden and crisp.
- Let them cool completely before adding to the salad.
- Homemade pepitas are easy to make, and you can season them exactly how you like.
Assembly Steps
- Preheat oven to 400 degrees F.
- Clean and peel one large sweet potato. Slice and cut into cubes that are all the same size.
- Place cubes on foil-lined baking sheet and drizzle lightly with olive oil. Add salt and pepper to taste.
- Sprinkle lightly with fresh thyme leaves. (If desired)
- Bake sweet potato cubes for 20 minutes, stirring halfway through baking time.
- Cubes are done when they are fork-tender. Cool completely.
- Prepare all the salad ingredients and place them in a large bowl.
- Combine all the dressing ingredients in a measuring cup or mason jar. Whisk or shake well.
- Add dressing, a little at a time, to the salad ingredients and toss until all are combined. Stop adding dressing when the amount is to your taste.
- Serve immediately.
FAQ’s
This autumn romaine lettuce salad recipe is a lovely way to enjoy seasonal ingredients in a fresh and satisfying way. It’s easy enough for a weeknight, but special enough to serve to guests. The flavors work so well together, and the homemade dressing brings it all together with just the right touch of sweetness. I hope it finds a place at your table this fall.
Autumn Romaine Lettuce Salad Recipe
Ingredients
FOR THE SALAD
- 1 head romaine lettuce
- 1 cup sweet potatoes (cubed and roasted)
- fresh thyme leaves
- 1/4 cup red onion (finely diced)
- 1/2 cup grape tomatoes (halved)
- 1/2 cup red grapes (halved)
- 1/3 cup feta cheese (crumbled)
- 1/4 cup roasted pepitas
FOR THE DRESSING
- 1/4 cup extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon red wine vinegar
- 1 teaspoon mustard (yellow or Dijon)
- 1/4 teaspoon salt
- fresh cracked pepper
Instructions
- Preheat oven to 400 degrees F.
- Clean and peel one large sweet potato. Cut into cubes that are all the same size.
- Place cubes on foil-lined baking sheet and drizzle lightly with olive oil. Add salt and pepper to taste.
- Sprinkle lightly with fresh thyme leaves. (If desired)
- Bake sweet potato cubes for 20 minutes, stirring halfway through baking time.
- Cubes are done when they are fork-tender. Cool completely.
- While the sweet potatoes are in the oven, prepare the remaining salad ingredients and place them in a large bowl.
- When sweet potatoes are cool, add them to the salad ingredients.
- Combine all the dressing ingredients in a measuring cup or mason jar. Whisk or shake well.
- Add dressing, a little at a time, to the salad ingredients and toss until all are combined. Stop adding dressing when the amount is to your taste.
- Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Ann,
Your recipes are all amazing😋!
I cannot wait to make this salad. Years ago Macy’s use to have fun Saturday morning cooking demos where you sat, watched and tasted. Miss those fun experiences. They had a similar salad with a Maple vinegarette. I don’t recall it having sweet potato’s but thinly sliced apples. Such a tasty salad.
A beautiful flavoured salad that is great on an Aussie table. Goes well with bbq.
Thank you very much for the comment and rating!
Thanks, Ann, for another delicious salad! I’m going to make it this week! Just love your recipes! Have a great week.
This salad sounds delicious!