Tribute to Fall Harvest Salad
This bright and flavorful Fall Harvest Salad recipe is perfect for Thanksgiving - loaded with greens, roasted sweet potatoes, nuts and seeds, dried cranberries, juicy apple slices, crumbled feta, and a homemade honey mustard vinaigrette.
Servings: 8 servings
Calories: 317kcal
Equipment
- Air fryer ** may also use your oven, see notes.
Ingredients
Harvest Salad Ingredients:
- 5.5 ounces spring mix lettuce
- ½ cup dried cranberries
- ½ cup feta cheese crumbled
- 1 large honeycrisp apple sliced
- ½ cup walnuts chopped
- ½ red onion sliced
- ½ cup pumpkin seeds roasted
- 1 large sweet potatoes cubed
- 1 Tablespoon avocado oil may use olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Honey Mustard Vinaigrette Ingredients:
- ⅓ cup red wine vinegar
- ½ cup avocado oil may also use olive
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
Air Fryer roasting the sweet potato: (see notes for making in oven)
- Peel and cube the sweet potatoes into ½-inch cubes. Transfer the potatoes to a bowl and add the Tablespoon of oil and seasonings. Toss them well so that the oil and seasoning covers the cubes.
- Preheat the air fryer to 400℉. Add the seasoned potatoes to the air fryer and lay them out in a single layer. Cook for 10-12 minutes or until crispy. Shake the basket at the 6 minute mark. Remove from the air fryer ad set aside.
The salad:
- Add the spring mix lettuce to a large salad bowl and top with the salad ingredients including the sweet potatoes. (You may also arrange the salad on a platter.)
- Prepare the vinaigrette by putting all the ingredients into a small mixing bowl. Whisk the ingredients until fully mixed.
- Pour the dressing on top of the prepared salad and serve immediately
Notes
Oven cooking for sweet potatoes:
-
Preheat the oven to 425°F. Transfer the sweet potatoes to a large parchment lined sheet pan. You can also add the olive oil and seasonings on the sheet pan.
-
Spread evenly so they do not overlap. Cook for 25-30 minutes. Flip every 10-15 minutes for even cooking.
- This salad can easily be doubled if you plan to serve it to a larger crowd or want to enjoy it as a main meal.
- Leftover honey mustard vinaigrette can be stored in an airtight container in the fridge for up to 1 week. Give it a good shake before using it in freshly assembled salads.
- This fall harvest salad is stunning. Serve it on a plain white plate to show off the bright colors of the salad ingredients.
- Always wash the fresh salad ingredients well to reduce the chance of any residue grit getting into your assembled salad.
Nutrition
Calories: 317kcal | Carbohydrates: 23g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 732mg | Potassium: 259mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5509IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg