Sweet Potato Harvest Salad with Balsamic Vinaigrette

 

Yield: 2 to 4 servings

Author: Ana Marti

Sweet Potato Harvest Salad with Balsamic Vinaigrette

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

All the delicious fall flavors in one salad paired with a balsamic vinaigrette that's absolutely scrumptious.

Ingredients

• 1 large sweet potato, sliced or diced
• 1 tablespoon extra virgin olive oil
• salt and pepper, to taste
• 5 oz salad mix, such as spring mix
• 6 Brussel sprouts, sliced
• 1 big apple, thinly sliced
• 1/4 cup walnuts
• 2 tablespoons, pepita seeds
• 2 tablespoons dried cranberries
• 1/4 cup crumbled feta cheese

• 1 tablespoon dijon mustard
• 1/2 tablespoon honey
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Toss the sweet potatoes with olive oil and season with salt and pepper. Spread it evenly on the baking sheet and bake for 20 to 25 minutes or until the potatoes are cooked.
3. While the potatoes bake, make the dressing by combining all the dressing ingredients. Mix it by hand or in a blender for a creamier consistency.
4. Add salad mix and Brussel sprouts to a bowl. Drizzle with about 3 tablespoons of the vinaigrette and toss to combine. Transfer to a serving bowl, and scatter the rest of the ingredients on top of the salad mix. Drizzle with more dressing to serve.
5. ENJOY!

Notes:

This salad will serve 2 people as the main dish or 4 as a side salad. 

 

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