Description
This harvest salad recipe features roasted sweet potatoes, apples, and balsamic date dressing. A healthy fall salad for meal prep or holidays.
Ingredients
Units
Scale
Roasted Vegetables
- 3 medium sweet potatoes, peeled and cubed
- 1 (12 oz) bag rainbow carrots, sliced
- Olive oil, for roasting
- Salt + black pepper, to taste
Salad Base & Toppings
- 5 oz spring mix
- 5 oz arugula
- 1 apple, thinly sliced
- 1/2 cup candied pecans
- 1/4 cup dried cranberries
- 1/3 cup feta cheese, crumbled
Balsamic Date Dressing (makes ~1 cup)
- 3 Medjool dates, pitted
- 1/4 cup balsamic vinegar
- 1 small shallot, roughly chopped
- 1/4 cup olive oil
- 1/3 cup water
- 1/4 tsp salt
- Black pepper, to taste
- 1/4 tsp garlic powder
- 1 tsp Dijon mustard
Instructions
Roast the Vegetables
- Preheat oven to 450°F (230°C).
- Spread cubed sweet potatoes and sliced carrots on a baking sheet.
- Toss with olive oil, salt, and pepper.
- Roast for 25–35 minutes, flipping halfway, until golden and tender.
Make the Dressing
- In a blender, combine dates, balsamic vinegar, shallot, olive oil, water, salt, pepper, garlic powder, and Dijon mustard.
- Blend until smooth and creamy. Taste and adjust seasoning if needed.
Assemble the Salad
- On a large serving platter or salad bowl, layer spring mix and arugula.
- Top with roasted sweet potatoes and carrots, apple slices, pecans, cranberries, and feta.
- Drizzle generously with balsamic date dressing and toss gently to coat.
