Description
This vibrant Fall Harvest Salad combines fresh greens, roasted sweet potatoes, crisp apples, and crunchy walnuts, creating a delicious celebration of autumn flavors.
Ingredients
Scale
- 6 cups mixed greens (arugula, spinach, kale)
- 2 medium sweet potatoes, peeled and cubed
- 2 apples (Honeycrisp or Granny Smith), sliced
- 1 cup dried cranberries
- 1 cup walnuts, toasted
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden brown and tender.
- In a small bowl or jar, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.
- In a large bowl, layer the mixed greens as the base. Once the sweet potatoes have cooled slightly, add them along with sliced apples, dried cranberries, and toasted walnuts.
- Drizzle the maple dressing over the salad generously. Toss gently to ensure all ingredients are evenly coated without making the salad soggy.
- Transfer the salad to plates or serve it family-style in a large bowl for an impressive presentation.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 360
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For extra protein, consider adding chickpeas or grilled chicken. You can substitute pecans for walnuts if desired. Feel free to add other seasonal fruits like pears or roasted Brussels sprouts for variety.