Autumn Fall Harvest Salad
Celebrate the cooling air with this vibrant Autumn Fall Harvest Salad, a nutritious blend of caramelized roasted sweet potatoes and earthy beets paired with fresh, crisp greens. Topped with crunchy pecans and tart dried cranberries, it is elevated by a zesty maple-cider vinaigrette. This dish is the perfect balance of hearty and light, proving that seasonal cooking can be both simple to execute and restaurant-quality in taste. Whether served as a satisfying meatless main or a colorful side, it brings the best of the harvest season directly to your kitchen table.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 2 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
1/2 cup sweet potatoes, diced into uniform small cubes
1/2 cup beets, peeled and diced into small cubes
1 tablespoon olive oil
4 cups mixed greens, rinsed and dried
1/4 cup dried cranberries
1/4 cup crushed pecans
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Toss diced sweet potatoes and beets with olive oil on a baking sheet; roast for 20-25 minutes until tender and caramelized.
While vegetables roast, whisk together maple syrup, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.
In a large serving bowl, combine the mixed greens with the roasted vegetables.
Top with dried cranberries and crushed pecans.
Drizzle the dressing over the salad just before serving and toss gently.
Notes
You can add grilled chicken or salmon for extra protein if desired. Store leftover vinaigrette in the refrigerator for up to one week. To keep greens crisp, wait to add the dressing until right before serving.
Find it online: https://cookingwithramsay.com/autumn-fall-harvest-salad/