Description
This vibrant harvest salad is a seasonal masterpiece, combining the tender crunch of fresh spring mix with crisp Honeycrisp apples, tangy dried cranberries, and creamy feta cheese. Finished with toasted walnuts, crunchy pepitas, and oven-roasted sweet potatoes, it is elevated by a bright, zingy apple cider vinaigrette. This dish perfectly balances savory and sweet, making it a sophisticated yet approachable side or main course for festive gatherings or busy weeknights.
Ingredients
5.5 ounces spring mix lettuce
1 large sweet potato, peeled and cubed
1 teaspoon avocado oil
1 teaspoon salt
1 teaspoon black pepper
1 large Honeycrisp apple, sliced
1 cup dried cranberries
1/2 cup crumbled feta cheese
1/2 cup walnuts, chopped
1/2 cup roasted salted pumpkin seeds (pepitas)
1/2 red onion, thinly sliced
1/2 cup apple cider vinaigrette
Instructions
Preheat oven to 400°F (200°C).
Toss the cubed sweet potatoes with avocado oil, salt, and pepper on a baking sheet.
Roast the sweet potatoes for 20-25 minutes until tender and slightly browned.
In a large serving bowl, combine the spring mix with the sliced red onions and apple.
Add the cooled roasted sweet potatoes to the salad base.
Top with cranberries, crumbled feta, toasted walnuts, and pumpkin seeds.
Drizzle with apple cider vinaigrette just before serving and toss gently.
Notes
Ensure sweet potatoes are cooled slightly before adding to the lettuce to prevent wilting. For extra nuttiness, toast walnuts in a dry skillet over medium heat for 3-5 minutes. Store dressing separately and toss just before serving to maintain crispness.
Nutrition
- Serving Size: 1 large bowl
- Calories: 320
- Sugar: 22g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg