Description

A colorful and nourishing salad made with roasted sweet potatoes, crisp apples, hearty greens, crunchy nuts, and dried cranberries, all tossed in a tangy maple vinaigrette. Perfect for a wholesome fall meal or side dish.

Ingredients

2 medium sweet potatoes, peeled and cubed

2 tablespoons olive oil (for roasting)

Salt and pepper to taste

6 cups mixed greens (kale, spinach, or arugula)

1 apple, thinly sliced (Honeycrisp or Fuji)

1 cup cooked quinoa (optional)

1/4 cup dried cranberries

1/3 cup toasted walnuts or pecans

1/4 cup feta or goat cheese, crumbled (optional)

Dressing:

1/4 cup olive oil

2 tablespoons apple cider vinegar or balsamic vinegar

1 teaspoon Dijon mustard

1 tablespoon maple syrup

Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and tender.
Whisk together olive oil, vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
In a large bowl, combine mixed greens, sliced apples, cooked quinoa (if using), dried cranberries, and toasted nuts.
Add roasted sweet potatoes and crumbled cheese (if using).
Drizzle dressing over the salad and toss gently to combine.

Notes

Swap sweet potatoes with roasted butternut squash or use pears instead of apples.

Skip cheese or use a dairy-free alternative for a vegan version.

Add chickpeas, lentils, or tofu for extra protein.

Quinoa, farro, or brown rice add a hearty grain component.

Try a tahini-lemon dressing or citrus vinaigrette for variation.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 main dish serving
Calories: 330
Sugar: 12g
Sodium: 220mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 8g
Cholesterol: 10mg