Autumn Harvest Salad with Maple-Dijon Vinaigrette
Autumn Harvest Salad with Maple-Dijon Vinaigrette
Ingredients
For the Roasted Sweet Potato
- 1 sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad
- 8 ounces mixed greens, washed and dried
- 1 apple, medium, cored and thinly sliced (e.g., Honeycrisp or Fuji)
- 1/2 cup dried cranberries
- 4 ounces goat cheese, crumbled
- 1/2 cup candied pecans
For the Maple-Dijon Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup, pure
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 20 min•🌡️ 400
- 3
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.
⏱️ 5 min
- 4
In a large salad bowl, combine the washed and dried mixed greens, thinly sliced apple, dried cranberries, crumbled goat cheese, and candied pecans.
⏱️ 5 min
- 5
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.
⏱️ 5 min
- 6
Serve immediately and enjoy your fresh Autumn Harvest Salad.
Kitchen Tools
Nutrition Facts (per serving)
Autumn Harvest Salad with Maple-Dijon Vinaigrette
Ingredients
For the Roasted Sweet Potato
- 1 sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad
- 8 ounces mixed greens, washed and dried
- 1 apple, medium, cored and thinly sliced (e.g., Honeycrisp or Fuji)
- 1/2 cup dried cranberries
- 4 ounces goat cheese, crumbled
- 1/2 cup candied pecans
For the Maple-Dijon Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup, pure
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 20 min•🌡️ 400 - 3
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.
⏱️ 5 min - 4
In a large salad bowl, combine the washed and dried mixed greens, thinly sliced apple, dried cranberries, crumbled goat cheese, and candied pecans.
⏱️ 5 min - 5
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.
⏱️ 5 min - 6
Serve immediately and enjoy your fresh Autumn Harvest Salad.