Fall Harvest Crunch Salad
A colorful fall salad featuring maple-roasted sweet potatoes, crisp Honeycrisp apples, juicy pomegranate, and creamy feta tossed in a tangy maple-orange vinaigrette.
Equipment
Ingredients
Salad
purple cabbage (finely chopped)
2 cup
sweet potatoes (cubed)
2 piece
Honeycrisp apple (diced)
1 piece
pomegranate seeds
0.75 cup
red onion (diced)
0.5 piece
feta cheese
0.5 cup
roasted salted pistachios (chopped)
0.33 cup
fresh parsley
0.25 cup
Sweet Potato Seasoning
olive oil
1 tbsp
maple syrup
1 tbsp
smoked paprika
0.5 tsp
cinnamon
0.25 tsp
sea salt
0.5 tsp
Maple-Orange Vinaigrette
extra virgin olive oil
3 tbsp
fresh orange juice
2 tbsp
fresh lemon juice
1 tbsp
pure maple syrup
1 tbsp
whole-grain mustard
1 tsp
fresh orange zest
0.5 tsp
sea salt
0.5 tsp
freshly cracked black pepper
0.25 tsp
Instructions
Prep sweet potatoes
Cube the sweet potatoes into even pieces for roasting.
Season sweet potatoes
Toss sweet potato cubes with oil, maple syrup, and spices.
Roast sweet potatoes
Roast seasoned sweet potatoes until golden and tender.
Prep salad ingredients
Finely chop cabbage, dice apple and red onion, and prepare remaining salad components.
Make vinaigrette
Whisk together all vinaigrette ingredients until emulsified.
Assemble salad
Combine roasted sweet potatoes with all salad ingredients and drizzle with vinaigrette.
Original recipe
Storage
Store vinaigrette separately for best texture. Add pistachios just before serving to maintain crunch.
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