Description
This Fall Harvest Salad is a vibrant and nutritious dish that combines the sweetness of roasted sweet potatoes and apples with the earthiness of Brussels sprouts and mixed greens. Enhanced with pomegranate seeds, candied nuts, and a tangy apple cider vinaigrette, this salad offers a perfect balance of flavors and textures, ideal for a light lunch or a festive side dish during the autumn season.
Ingredients
Scale
Salad Ingredients
- 2 cups mixed greens (such as arugula, spinach, or baby kale)
- 1 cup roasted sweet potatoes, cubed (about 1 medium sweet potato)
- 1 cup roasted Brussels sprouts, halved
- ½ cup pomegranate seeds
- ¼ cup candied pecans or walnuts
- ½ cup crumbled goat cheese or feta (optional for a dairy-free version)
- 1 apple (such as Honeycrisp or Gala), thinly sliced
- ¼ red onion, thinly sliced
- 2 tablespoons dried cranberries
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup (optional, for sweetness)
- Salt and pepper, to taste
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until they are tender and caramelized. Remove from oven and let cool slightly.
- Prepare the Vinaigrette: In a small bowl or jar, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and well combined.
- Assemble the Salad: In a large salad bowl, combine mixed greens, roasted sweet potatoes, roasted Brussels sprouts, pomegranate seeds, candied nuts, apple slices, red onion, and dried cranberries. If using, sprinkle crumbled goat cheese or feta on top.
- Toss and Serve: Drizzle the vinaigrette over the salad and gently toss to coat all ingredients evenly. Taste and adjust seasoning with more salt and pepper if desired. Serve immediately to enjoy the fresh textures and flavors.
Notes
- To make the salad dairy-free, omit the goat cheese or feta.
- Candied pecans can be swapped with candied walnuts or other nuts of your choice.
- Roast the vegetables ahead of time and store them in the refrigerator to save prep time during busy days.
- For added protein, consider topping the salad with grilled chicken or chickpeas.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day; keep the dressing separate until ready to serve.
