Description
A colourful seasonal salad featuring tender roasted sweet potatoes, crisp apple, dried cranberries, creamy feta, toasted nuts, and a bright apple cider vinaigrette. Fresh, hearty, and perfect for an autumn lunch, dinner side, or holiday table.
Ingredients
For the Roasted Sweet Potato
2 medium sweet potatoes (about 500 g), peeled and cut into bite-sized cubes
1 1/2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp black pepper
For the Salad
5 cups (150 g) mixed greens or baby spinach
1 crisp apple, thinly sliced
1/2 cup (60 g) dried cranberries
1/2 cup (60 g) pecans or walnuts, toasted and roughly chopped
3/4 cup (110 g) crumbled feta cheese
2 tbsp fresh parsley, chopped
2 tbsp pumpkin seeds, optional
For the Apple Cider Vinaigrette
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the sweet potato cubes in a large bowl. Add the olive oil, garlic powder, dried thyme, cinnamon, salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the seasoned sweet potatoes across the prepared baking sheet in a single layer, leaving space between the pieces.
4. Roast for 25–30 minutes, turning halfway through, until tender in the centre and golden around the edges. Remove from the oven and let cool for 5–10 minutes.
5. While the sweet potatoes are roasting, place the pecans or walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat, cool, and roughly chop.
6. Make the vinaigrette by whisking together the extra-virgin olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
7. Wash the apple and thinly slice it. Toss the slices with a small splash of lemon juice to help slow browning.
8. Add the mixed greens or baby spinach to a large serving bowl or platter. Arrange the roasted sweet potatoes, sliced apple, dried cranberries, toasted nuts, crumbled feta, and optional pumpkin seeds over the greens.
9. Drizzle the apple cider vinaigrette over the salad just before serving, starting with a moderate amount and adding more as desired.
10. Gently toss the salad until the greens and toppings are lightly coated, taking care not to break up the feta too much.
11. Garnish with fresh parsley, extra dried cranberries, toasted nuts, and pumpkin seeds. Serve immediately while the sweet potatoes are slightly warm and the greens and apples remain fresh and crisp.
Notes
Cut the sweet potatoes into similar-sized cubes so they cook evenly and develop consistent golden edges. Do not overcrowd the baking sheet. Leave enough space between the sweet potatoes so they roast and caramelize instead of steaming. Honeycrisp, Pink Lady, Fuji, and Granny Smith apples work especially well because they stay crisp and provide a good balance of sweetness and acidity. Toast the pecans or walnuts for a few minutes to bring out their natural flavour and crunch. Add the dressing shortly before serving to keep the greens fresh and crisp. Let the roasted sweet potatoes cool for a few minutes before adding them to the greens to help prevent wilting. Store the roasted sweet potatoes, toasted nuts, dressing, and other components separately if preparing the salad ahead of time. For a more filling meal, add grilled chicken, roasted chickpeas, quinoa, or farro. Baby spinach can be used instead of mixed greens. Maple syrup is an easy substitute for honey in the vinaigrette. Pecans can be substituted with walnuts, and goat cheese can be used instead of feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American