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Fall Harvest Salad with Orange Vinaigrette

Full of flavors, textures and perfect for the autumn.
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Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course, Salad

Equipment

  • baking sheet
  • parchment paper
  • salad/ large bowl

Ingredients
  

  • 2 cups Sweet Potatoes diced
  • 1/2 tbsp Olive oil
  • 6 cups Mixed greens roughly chopped
  • 1 cup Apple diced
  • 2 tbsp Dried cranberries
  • 2 tbsp Pumpkin seeds
  • 1/3 cup Feta cheese
  • salt and pepper to taste

Orange Vinaigrette

  • 2 tbsp Champagne vinegar white wine vinegar or apple cider vinegar
  • 1/4 cup Orange juice
  • 1 tbsp Orange zest
  • 1 tbsp Honey
  • 2 tsp Dijon Mustard
  • 1/3 cup Extra virgin olive oil
  • Salt and pepper to taste

Instructions
 

  • Roast your potatoes. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add diced potatoes, oil, and some salt and pepper to the sheet. Mix well to combine. Roast for 25-35 minutes until browned and fork tender.
  • While the potatoes roast, make your dressing. Mix all ingredients into a jar. Adjust according to taste.
  • Prep your salad ingredients. Roughly chop your greens and dice your apples.
  • Assemble the salad. Once the potatoes are done, let them cool for a couple of minutes. In a large salad bowl or mixing bowl, add greens, roasted potatoes, diced apples, goat cheese, pumpkin seeds, cranberries, and a pinch of salt and pepper. Pour over the dressing and toss well to combine.
  • Enjoy!
Keyword apples, cranberries, feta cheese, orange, pumpkin seeds, sweet potatoes
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