Fall Harvest Salad with Stonefire Naan

<5 Prep Time
<15 Cook Time

Dive into a fresh and easy snack with our Fall Harvest Salad. Brimming with seasonal goodies and served with Stonefire® Naan, it’s not just a salad, it’s an adventure on a plate.


You’ll Need:

  • 1 pack of Stonefire Original Mini Naan
  • 2 cups diced roasted sweet potatoes
  • 4 cups mixed salad greens (e.g., spinach, arugula, or mixed greens)
  • 1/2 cup dried cranberries
  • 1/2 cup candied pecans
  • 3-4 slices bacon, chopped
  • 1/2 cup pepitas (pumpkin seeds)
  • 1 honeycrisp apple, thinly sliced
  • 1/2 cup crumbled feta or goat cheese (your choice)

For the Candied Pecans:

  • 1 cup pecan halves
  • 1/4 cup brown sugar
  • 1 tablespoon water

For the Dressing:

  • 1/4 cup apple cider vinegar
  • 1 teaspoon maple syrup or honey
  • 1 garlic clove, grated
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 1/4 cup extra-virgin olive oil


  1. Prepare the dressing– In a small bowl, whisk together the apple cider vinegar, maple syrup (or honey), grated garlic, Dijon mustard, sea salt, and freshly ground black pepper. Gradually whisk in the 1/4 cup of extra-virgin olive oil until the dressing is well combined. Set aside.
  2. Make the candied pecans—in a nonstick skillet over medium heat, add water and brown sugar. Heat until bubbly. Add pecans and stir to coat. Cook for additional 2-3 min. Remove from heat, spread onto a layer of parchment and allow pecans to cool.
  3. Assemble the salad—In a large bowl, add mixed salad greens, sliced honeycrisp apple, roasted sweet potatoes, pepitas (pumpkin seeds), bacon, dried cranberries, candied pecans and the crumbled feta or goat cheese on top of the salad.
  4. Drizzle the prepared dressing over the salad ingredients. Toss everything together gently to coat the salad evenly with the dressing.
  5. Serve immediately with a side of warm Stonefire mini naan. YUM!

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