Fall Harvest Salad with Honey Balsamic Vinaigrette
As the leaves turn and the air becomes crisp, it’s the perfect time to enjoy a refreshing and nourishing salad that celebrates the flavors of fall. The Fall Harvest Salad with Honey Balsamic Vinaigrette is a delightful mix of seasonal ingredients that offer both taste and nutrition. Packed with roasted sweet potatoes, crunchy apples, and a sprinkle of feta cheese, this salad is sure to become a favorite during the autumn months.
Why make this recipe?
This Fall Harvest Salad not only looks vibrant but is also packed with vitamins and nutrients. The sweet potatoes provide a healthy dose of fiber and vitamins, while the apples add a crisp sweetness that balances the salad perfectly. The honey balsamic vinaigrette ties everything together with a tangy-sweet flavor, making this dish a satisfying option for lunch, dinner, or even as a side for holiday gatherings. Plus, it’s simple to make and can easily be customized to suit your taste!
How to prepare Fall Harvest Salad with Honey Balsamic Vinaigrette
Ingredients:
- 🥗 Mixed greens, 1 cup
- 🍠 Roasted sweet potatoes, cubed
- 🍏 1 apple, sliced
- 🍒 1/2 cup dried cranberries
- 🌰 1/2 cup walnuts, chopped
- 🧀 1/2 cup feta cheese, crumbled
- 🫒 1/4 cup olive oil
- 🧴 2 tablespoons balsamic vinegar
- 🍯 1 tablespoon honey
- 🧂 Salt and pepper to taste
Instructions:
- Start by preheating your oven to 400°F (200°C).
- Cut sweet potatoes into cubes, toss with olive oil, salt, and pepper, and roast for about 25-30 minutes until golden and tender.
- While the sweet potatoes are roasting, prepare the honey balsamic vinaigrette. In a small bowl, whisk together olive oil, balsamic vinegar, honey, and a pinch of salt and pepper until well combined.
- In a large bowl, combine mixed greens, roasted sweet potatoes, sliced apple, dried cranberries, chopped walnuts, and crumbled feta cheese.
- Drizzle the honey balsamic vinaigrette over the salad and toss gently to combine all ingredients.
- Serve immediately and enjoy!
How to serve Fall Harvest Salad
Serve this Fall Harvest Salad as a main dish by adding grilled chicken or chickpeas for extra protein. It also makes a beautiful side dish for roasted meats or as part of a holiday spread.
How to store Fall Harvest Salad
If you have leftovers, store the salad in an airtight container in the refrigerator for up to three days. Keep the dressing separate to maintain the freshness of the greens and toppings.
Tips for preparing Fall Harvest Salad
- For added flavor, roast the sweet potatoes with spices like cinnamon or paprika.
- Make sure to let the roasted sweet potatoes cool slightly before adding them to the salad to prevent wilting the greens.
- Experiment with different nuts or seeds, like pumpkin seeds or pecans, for varied texture.
Variations
- Add cooked quinoa or farro for a more filling salad.
- Substitute the feta cheese with goat cheese or leave it out for a dairy-free option.
- Use different seasonal fruits like pears or pomegranates for a unique twist.
FAQs
1. Can I make this salad ahead of time?
Yes! You can roast the sweet potatoes and prepare the dressing ahead of time. Assemble the salad just before serving for the best freshness.
2. What other nuts can I use?
Feel free to substitute walnuts with pecans, almonds, or your favorite nuts to suit your taste.
3. How can I make this salad vegan?
Simply omit the feta cheese and use a plant-based sweetener or maple syrup instead of honey in the vinaigrette.
Enjoy your delicious Fall Harvest Salad with Honey Balsamic Vinaigrette, and embrace the flavors of the season! 🥗🍁🌟