Easy Cranberry Harvest Salad with Apple Cider Vinaigrette
Make this beautiful harvest salad for the fall! Topped with a delicious apple cider vinaigrette.
Ingredients
- 1 batch Apple Cider Vinaigrette
- 5.5 ounces spring mix lettuce
- ½ cup dried cranberries
- ½ cup feta cheese, crumbled
- 1 honey crisp apple, sliced or diced
- ½ cup walnuts, chopped
- ½ red onion, sliced
- ½ cup pumpkin seeds, roasted, salted
For the roasted sweet potato cubes:
- 1 sweet potato, large, peeled, chopped
- 1 teaspoon avocado oil
- 1 teaspoon salt
- 1 teaspoon pepper
Equipment
- Roasted & Salted Organic Pumpkin Seeds (Pepitas)
Instructions
- Cook the sweet potatoes: In a small bowl, toss cubed sweet potatoes with 1 teaspoon oil, salt and pepper. Air fry at 400 degrees for 10-12 minutes, or roast on a baking sheet at 425 degrees for 15-20 minutes, or until golden brown and crispy.
- While the potatoes roast, make the vinaigrette by adding all ingredients into a small bowl and whisking vigorously. A jar can also be used.
- To a large bowl, add the spring mix lettuce and top with salad ingredients, including the cooked, cooled sweet potatoes.
- Pour vinaigrette over top of the prepared salad and serve immediately.
Notes
You can absolutely cook the sweet potatoes ahead of time. Store in the fridge for up to 3 days. Bring out of the fridge prior to assembling the salad to take the chill off!
Serving: 1, Calories: 190kcal, Carbohydrates: 17g, Protein: 5g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 11mg, Sodium: 539mg, Potassium: 194mg, Fiber: 2g, Sugar: 11g, Vitamin A: 369IU, Vitamin C: 8mg, Calcium: 84mg, Iron: 1mg
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