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Preheat your oven to 400°F. On a baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer.

Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and lightly caramelized. Remove from oven and let cool slightly.

While the sweet potatoes are roasting, prepare the Maple-Dijon Vinaigrette. In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.

In a large salad bowl, combine the washed and dried mixed greens, thinly sliced apple, dried cranberries, crumbled goat cheese, and candied pecans.

Add the slightly cooled roasted sweet potatoes to the salad bowl. Drizzle with the Maple-Dijon Vinaigrette. Toss gently to ensure all ingredients are evenly coated.

Serve immediately and enjoy your fresh Autumn Harvest Salad.


Preheat your oven to 400°F. On a baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer.

Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and lightly caramelized. Remove from oven and let cool slightly.

While the sweet potatoes are roasting, prepare the Maple-Dijon Vinaigrette. In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.

In a large salad bowl, combine the washed and dried mixed greens, thinly sliced apple, dried cranberries, crumbled goat cheese, and candied pecans.

Add the slightly cooled roasted sweet potatoes to the salad bowl. Drizzle with the Maple-Dijon Vinaigrette. Toss gently to ensure all ingredients are evenly coated.

Serve immediately and enjoy your fresh Autumn Harvest Salad.
