Indulge in the flavors of fall with mixed greens, toasted pecans, and caramelized sweet potatoes, all tied together with a drizzle of apple cider vinaigrette. Sweet cranberries add a burst of juicy delight, evoking crackling firesides and crunchy leaf-filled afternoons.
Ingredients:
4 Medium Sweet Potatoes
½ Cup Avocado Oil
½ Teaspoon Granulated Garlic
½ Teaspoon Paprika
½ Teaspoon Curry Powder
Salt to taste
4 Cups Baby Greens
½ Cup Chopped Medjool Dates
½ Cup Chopped Pecans
½ Cup Craisins
¼ Cup Hemp Seeds
Dressing Ingredients:
½ Cup Olive Oil
½ Cup Apple Cider Vinegar
Roast The Sweet Potatoes:
Preheat oven to 450°F.
Cut the sweet potatoes into cubes.
Toss it with oil and spices in a bowl.
Layer on a sheet pan and bake for 35 minutes.
Assemble The Salad:
In a large salad bowl, layer baby greens.
Roasted sweet potatoes.
Chopped Medjool dates.
Chopped Pecans.
Craisins.
Top with hemp seeds.
Prepare The Dressing:
Combine apple cider vinegar and olive oil in a mason jar.
Cover and shake well.
Drizzle over the salad.
Gently Mix and Enjoy!
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