Description
A colorful harvest salad featuring fresh greens, roasted sweet potatoes, crisp apples, dried cranberries, crunchy nuts, and creamy goat cheese tossed with a simple apple cider vinaigrette.
Ingredients
- 5 cups mixed salad greens
- 2 cups sweet potatoes, peeled and cubed
- 1 apple, thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts, chopped
- 1/3 cup goat cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with a small amount of olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast the sweet potatoes for 20 to 25 minutes until tender and lightly caramelized.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper to make the dressing.
- Place the mixed salad greens in a large bowl.
- Add the sliced apple, dried cranberries, chopped pecans or walnuts, and red onion.
- Add the roasted sweet potatoes once they have cooled slightly.
- Sprinkle the crumbled goat cheese over the salad.
- Drizzle the dressing over the salad and gently toss until evenly coated.
- Serve immediately while the greens are fresh and crisp.
Notes
- Roasted butternut squash can be used instead of sweet potatoes.
- Pears can replace apples for a softer sweetness.
- Toasted pumpkin seeds or sunflower seeds add extra crunch.
- Grilled chicken, quinoa, or roasted chickpeas can be added to make the salad a full meal.
- Store dressing and roasted vegetables separately if preparing ahead.
- Assemble the salad just before serving to keep the greens crisp.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 14g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
