Description
This vibrant harvest salad is a beautiful celebration of autumn flavors, featuring tender roasted sweet potatoes, crisp honey crisp apples, tangy dried cranberries, and creamy feta cheese. Tossed over a fresh bed of spring mix and finished with a homemade apple cider vinaigrette, this dish offers a perfect balance of texture and nutrition. It is a nourishing, fiber-rich meal that feels sophisticated yet remains incredibly easy to prepare for lunch or a holiday gathering.
Ingredients
1 large sweet potato, peeled and cubed
1 teaspoon avocado oil
1 teaspoon sea salt
1 teaspoon black pepper
5.5 ounces fresh spring mix
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 honey crisp apple, sliced or diced
1/4 cup chopped walnuts
3 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
Instructions
Preheat your oven to 400°F.
Toss the cubed sweet potatoes with avocado oil, salt, and pepper on a baking sheet.
Roast for 20-25 minutes until tender and slightly golden.
While potatoes roast, prepare the dressing by whisking together apple cider vinegar, maple syrup, Dijon mustard, and olive oil until emulsified.
In a large bowl, combine the spring mix, cooled roasted sweet potatoes, dried cranberries, feta cheese, chopped apples, and walnuts.
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve immediately while the potatoes are still warm or at room temperature.
Notes
Store the vinaigrette separately from the greens if prepping in advance to keep the salad crisp. You can substitute walnuts with pecans for a sweeter crunch.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 18g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg