As the leaves turn golden and the air becomes crisp, there’s nothing quite as comforting and delicious as gathering around the table with family to enjoy a hearty, seasonal dish. Our Harvest Salad with Maple Vinaigrette captures the essence of autumn with its vibrant colors and rich flavors. This salad is not just a feast for the eyes but a celebration of the season’s bounty, making it perfect for family dinners or festive gatherings. Let’s dive into this delightful recipe that promises to bring warmth and joy to your home.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Skill Level: Easy
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 cups mixed greens (baby spinach, arugula, or kale)
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- 1/4 cup crumbled goat cheese
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1 small shallot, finely minced
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them out evenly on a baking sheet.
- Roast the sweet potatoes for 25 minutes, or until they are tender and slightly caramelized. Set aside to cool slightly.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, extra-virgin olive oil, and minced shallot until well combined. Season with salt and black pepper to taste.
- In a large serving bowl, combine the mixed greens, roasted sweet potatoes, dried cranberries, and pecan halves.
- Drizzle the maple vinaigrette over the salad and toss gently to coat.
- Sprinkle the crumbled goat cheese on top before serving.
Helpful Tips
- Make it ahead: Prepare the roasted sweet potatoes and dressing in advance and assemble the salad just before serving for ease and convenience.
- Ingredient swaps: Substitute almond slices or walnuts for the pecans, or feta cheese for the goat cheese if you prefer.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from becoming soggy.
Pairings
This Harvest Salad pairs beautifully with a glass of crisp white wine like Sauvignon Blanc or a warm apple cider. For an entrée, consider serving it alongside roasted chicken or a savory butternut squash soup to create a complete autumnal feast.
We hope you enjoy making and savoring this Harvest Salad with Maple Vinaigrette as much as we do. It’s a true testament to the beauty and flavor of fall’s finest ingredients. Don’t forget to share your culinary creations with us using the hashtag #ZynahzRecipes or tag @Zynahz on Instagram. We’d love to hear your feedback, so please leave a comment on our website [https://www.zynahz.com/](https://www.zynahz.com/). Subscribe to our newsletter for updates and follow us on social media for more delicious recipes and kitchen inspiration.
