Get ready to revolutionize your salad experience with this mouthwatering Autumn Salad that's about to become your new seasonal obsession! Imagine tender, caramelized sweet potatoes nestled among crisp mixed greens, punctuated by bursts of sweet-tart cranberries and crunchy toasted pecans, all brought together by a luxurious maple cider vinaigrette. This isn't just a salad - it's a culinary journey that captures the essence of fall in every single bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 sweet potatoes, peeled and cubed
- 4 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup maple cider vinaigrette
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the sweet potatoes, enhancing their natural sweetness.
- While the oven is heating, prepare the sweet potatoes. Peel and cube them into approximately 1-inch pieces for even roasting.
- Spread the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper to taste. Toss to ensure the sweet potatoes are evenly coated.
- Roast the sweet potatoes in the preheated oven for about 25 minutes, or until they are fork-tender and slightly caramelized, stirring halfway through to ensure even cooking.
- While the sweet potatoes are roasting, prepare the salad base. In a large bowl, add the mixed greens, ensuring they are clean and dry.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes. This will prevent the greens from wilting when combined.
- Add the roasted sweet potatoes to the bowl with the mixed greens.
- Next, add the dried cranberries and toasted pecans to the salad. The cranberries will add a sweet-tart flavor, while the pecans will provide a nice crunch.
- In a small bowl or jar, combine the maple cider vinaigrette ingredients. If using store-bought vinaigrette, simply shake well to mix. If making homemade, whisk together maple syrup, apple cider vinegar, olive oil, salt, and pepper until emulsified.
- Drizzle the maple cider vinaigrette over the salad and gently toss to combine all the ingredients, ensuring the greens and toppings are evenly coated.
- Serve the salad immediately on individual plates or in a large serving bowl, garnishing with extra pecans or cranberries if desired.
Tips
- Choose firm, bright orange sweet potatoes for the best roasting results.
- Make sure to cut sweet potato cubes uniformly for even caramelization.
- Toast pecans in a dry skillet for maximum flavor before adding to the salad.
- Let roasted sweet potatoes cool slightly to prevent wilting the greens.
- For extra flavor, consider adding crumbled goat cheese or roasted pumpkin seeds.
- Prepare vinaigrette in advance and store in the refrigerator for up to a week.
- For a protein boost, add grilled chicken or roasted chickpeas to make it a complete meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
