Fall Harvest Sweet Potato Salad
Fall Harvest Sweet Potato Salad is a vibrant, nourishing dish that captures the essence of autumn. Featuring roasted sweet potatoes, crunchy pecans, crisp apples, and a tangy balsamic dressing, this salad is both comforting and refreshing. Perfect for holiday gatherings or as a satisfying vegetarian main course, each bite offers a delightful medley of seasonal flavors. Enjoy this colorful dish as a wholesome addition to your fall meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups sweet potatoes, peeled and diced (about 400g)
- 4 cups baby spinach (about 120g)
- 1 cup apples, diced (about 150g)
- ½ cup pecans, toasted and chopped (about 60g)
- ¼ cup dried cranberries (about 40g)
- ½ cup feta cheese, crumbled (about 75g)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes in olive oil and salt; spread on a baking sheet. Roast for 25-30 minutes until tender.
- Rinse spinach and place in a large mixing bowl.
- Chop apples and toasted pecans; add to spinach along with dried cranberries.
- Whisk together balsamic vinegar and olive oil in a small bowl.
- Once sweet potatoes have cooled slightly, fold them into the salad mixture, drizzle with dressing, and toss gently.
- Top with crumbled feta cheese before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 9g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
Keywords: - Customize by adding roasted Brussels sprouts or swapping feta for goat cheese. - For added protein, consider including grilled chicken or chickpeas. - Store leftovers in an airtight container in the fridge for up to three days.