Fall Harvest Salad with Apple Cider Vinaigrette
Dairy free, gluten free, vegan
Fall Salad with sweet potatoes and apples
Usually I’m all about my salads during the warm summer months, but I have recently been craving salads with all the cozy fall flavors!
I threw together this salad with roasted sweet potatoes, crisp apples, pumpkin seeds, and cranberries - the perfect salad for this time of year!
I also decided to make a simple dressing, shaken in a mason jar, that was so incredibly easy and topped off this salad perfectly.
Who else wants to try a fall-inspired salad this season?
Fall Salad with Apple Cider Vinaigrette
Prep Time: 25 minutes (includes roasted sweet potatoes)
What you’ll need:
Salad ingredients -
3 cups spring mix lettuce
1 sweet potato, diced
1 honey crisp apple, diced
1/4 cup quinoa, cooked
2 Tbsp dried cranberries
2 Tbsp dry roasted pecans
1 Tbsp pumpkin seeds
Optional: top with local Sisters Fruit Company Cinnamon Apple Chips
Apple Cider Vinaigrette ingredients -
1/4 cup apple cider vinegar
1/2 cup olive oil
1 tsp dijon mustard
2 tsp honey
1/2 tsp garlic powder
dash salt + pepper
What to do:
Preheat oven to 375 degrees
Lay the sweet potatoes out on a pan, drizzle with some avocado or olive oil, bake 15-20 minutes
If you have not yet cooked the quinoa, do so now
Add all vinaigrette ingredients to a small bowl or mason jar and whisk until combined. You can also add the ball from a shaker cup to a mason jar, cover, and give it a good shake!
Once the potatoes and quinoa are ready, assemble the salad ingredients and drizzle with your preferred amount of dressing
NOTE: there will be extra dressing. I store this in my fridge and use within about 1-2 weeks.
I hope this inspires you to bring yummy salads into your kitchen, even when its chilly outside and the leaves are falling!
Be sure to tag #wanderfullywholesomeeats and let me know how you enjoy this recipe.
xoxo
Danielle Webb