Fall Harvest Salad with Apple Cider Vinaigrette

 

Dairy free, gluten free, vegan

Fall Salad with sweet potatoes and apples

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:

  1. Preheat oven to 375 degrees

  2. Lay the sweet potatoes out on a pan, drizzle with some avocado or olive oil, bake 15-20 minutes

  3. If you have not yet cooked the quinoa, do so now

  4. 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!

  5. 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

 
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