Fall Harvest Salad with Cranberry Vinaigrette

by Erin

Make holiday gatherings easier with a semi-homemade meal featuring Marie Callender’s pot pies and a fall harvest salad with fresh cranberry vinaigrette.

Fall Harvest Salad with Cranberry Vinaigrette 2
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PotPiePlease#CollectiveBias

I love cooking for the holidays because cooking is how I show my love for friends and family as I am not the greatest at expressing my emotions in words (and yet I have a very expressive face to make up for it). But most holiday meals have a reputation for extensive kitchen time. While I am not opposed to marathon sessions in the kitchen when I have the time, I often enjoy coming up with less time consuming meals that still pack the same flavor while allowing more time to be spent with family and friends.

Fall Harvest Salad with Cranberry Vinaigrette 1

I have already shared extensive Thanksgiving dinner menus for Friendsgiving and even for a small crowd of two, so I decided it was time to tone it down a bit with an easy Thanksgiving inspired meal featuring Marie Callender’s pot pies. Originally I sought out to buy the turkey pot pies but alas they were out of stock at my local Walmart so I snagged the traditional chicken pot pies. Then I meandered over to the produce section to pick up a few things for a fall harvest salad!

Fall Harvest Salad with Marie Callender Pot Pie

These chicken pot pies were comfort in a golden, flaky crust that tasted just like homemade. Served alongside it was a salad tossed with candied pecans, roasted sweet potato, blue cheese, and a fresh cranberry vinaigrette. In short, this meal encompasses all the flavors that I love this time of year in an easier to execute form.

Fall Harvest Salad with Cranberry Vinaigrette 4

What are your favorite time savings tricks in the kitchen during the holidays?

Fall Harvest Salad with Cranberry Vinaigrette 3

One year ago: Apple Pie Cookies

Two years ago: Pumpkin Spice Brownies

Four years ago: Peanut Butter Hot Chocolate with Oreo Crumbs


Serves 4 as a side



1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes

1/2 Tbsp olive oil

1/2 tsp ground nutmeg

1/4 tsp smoked paprika

Salt and pepper to taste


1 cup pecans

2 Tbsp brown sugar

1 Tbsp honey

Pinch Salt


1/3 cup extra virgin olive oil

1/4 cup fresh cranberries

3 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 tsp honey

1/4 tsp minced garlic

Salt and pepper, to taste

1-2 Tbsp water


6 oz. mixed salad greens

4 oz. crumbled blue cheese


  1. Preheat the oven to 450 degrees. Line a baking sheet with foil and lightly coat with nonstick spray.
  2. In a large bowl, toss the sweet potatoes with the oil and seasonings. Spread evenly on prepared baking sheet. Roast for 30-40 minutes, stirring halfway through. Should be fork-tender.
  3. In a small skillet over medium heat combine the pecans, brown sugar, and honey. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool.
  4. In a blender or food processor, combine the oil, cranberries, vinegar, mustard, honey, garlic, and salt and pepper. Process until smooth. Add 1-2 tablespoons of water to reach desired consistency.
  5. In a large bowl, toss together the salad greens, sweet potato, pecans, and blue cheese. Serve with cranberry vinaigrette.

Source: Vinaigrette adapted from All Recipes. Otherwise a The Spiffy Cookie original.

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Bird October 25, 2015 - 6:56 am

Gorgeous recipe!! LOVE the blue cheese with the pink dressing! :)

Chris @ Celebrations At Home October 23, 2015 - 9:43 am

Nuts, sweet potatoes, and blue cheese – I would love this salad, and the pink color of the dressing is so pretty!

annie October 14, 2015 - 3:04 pm

I adore a cranberry vinaigrette, and for some reason, I never attempted to make my own. And with my ballooning soy allergy (seriously, where did it come from?) I am able to have fewer and fewer mass-produced salad dressings. I can’t wait to mix up a batch and pour it all over everything.

spiffycookie October 14, 2015 - 7:55 pm

I hope you like it!

Emily @ Life on Food October 14, 2015 - 1:30 pm

The salad looks great. I am trying to find ways to eat more salad as it turns cooler. I normally cannot do salads in the winter.

spiffycookie October 14, 2015 - 7:55 pm

I hear you. Roasted veggies and potatoes/squashes are the key for me to enjoy salads in the colder months.

sarah k @ the pajama chef October 14, 2015 - 11:18 am

that dressing sounds awesome! will have to try this fall! :)


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