Description
A vibrant fall salad featuring roasted sweet potatoes, crisp apples, mixed greens, and a maple Dijon vinaigrette. Perfect as a light lunch, soup and salad combo, or Thanksgiving side.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper; spread on the baking sheet and roast for 20–25 minutes until tender and caramelized.
3. While potatoes roast, prepare the dressing by whisking together remaining olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl or jar.
4. In a large bowl, combine mixed greens, apple slices, red onion, dried cranberries, and nuts.
5. Add roasted sweet potatoes to the bowl and gently toss to combine.
6. Drizzle the dressing over the salad and toss again to coat evenly.
7. Top with crumbled goat cheese or feta if desired and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: salad
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 5
- Cholesterol: 10
Keywords: autumn harvest salad, fall recipes, healthy salad recipes, harvest salad, soup and salad, thanksgiving recipes, herbst rezepte, zdorovoe pitanie