Introduction
Fall is the season of harvest, and there’s no better way to celebrate the abundance of autumn produce than with a fresh, flavorful salad. Lina Vexley’s fall salad combines seasonal vegetables like roasted sweet potatoes, crisp apples, and tangy cranberries, bringing together a wonderful blend of textures and flavors. This salad is perfect for Thanksgiving dinners, healthy weeknight meals, or any autumn gathering. With a light, tangy dressing and a sprinkle of nuts for crunch, it’s the ideal side dish or even a satisfying main for vegetarians. Fresh, colorful, and nutritious, this salad is a beautiful way to enjoy the flavors of fall.
Delicious Fall Salad
Ingredients
- 2 cups sweet potato peeled and cubed
- 1/4 cup dried cranberries
- 1/4 cup walnuts chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, prepare the dressing. Whisk together the remaining olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
- In a large bowl, combine the roasted sweet potatoes, sliced apples, dried cranberries, and chopped walnuts.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 10 minutes to allow the flavors to meld.
Notes
Nutrition
How to Make the Recipe
Start by preheating the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized. The roasted sweet potatoes will provide a rich, savory base for the salad.
While the sweet potatoes roast, prepare the dressing by whisking together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl. The dressing will add a tangy sweetness to balance the richness of the roasted sweet potatoes.
In a large bowl, combine the roasted sweet potatoes, thinly sliced apples, dried cranberries, and chopped walnuts. Drizzle the dressing over the ingredients and toss gently to combine. For best flavor, allow the salad to chill for 10 minutes before serving.
Conclusion
This delicious fall salad is a perfect combination of flavors and textures, making it an ideal side dish for Thanksgiving or a light, healthy dinner. The roasted sweet potatoes provide warmth, while the apples add crispness, the cranberries offer a touch of tartness, and the walnuts add crunch. With a tangy, sweet dressing, it’s a balanced and satisfying dish that embodies the flavors of autumn. Whether you’re serving it for a special occasion or enjoying it as a weeknight meal, this fall salad will become a favorite at your table.