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Fall Harvest Salad with Roasted Sweet Potatoes and Balsamic Vinaigrette Recipe

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4.4 from 12 reviews

A vibrant Fall Harvest Salad featuring roasted sweet potatoes seasoned with fresh sage, complemented by a tangy balsamic vinaigrette and a mix of fresh greens, crisp apple slices, pomegranate arils, toasted pecans, and crumbled feta cheese. This salad offers a perfect balance of sweet, savory, and tangy flavors, ideal for a wholesome autumn meal or side dish.

Ingredients

Roasted Sweet Potatoes

  • 1-1½ lbs sweet potato, cubed into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 3-5 fresh sage leaves

Balsamic Vinaigrette

  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoon whole grain mustard
  • Kosher salt and fresh ground pepper, to taste

Fall Harvest Salad Assembly

  • 3 cups baby arugula
  • 1 bunch lacinato kale, ribs removed and chopped (massaged to tenderize)
  • 1 Honeycrisp apple, thinly sliced
  • ½ cup pomegranate arils
  • ½ cup pecans, toasted (candied pecans optional)
  • ½ cup feta cheese, crumbled
  • Flaky sea salt, for finishing

Instructions

  1. Roasting The Sweet Potatoes: Preheat your oven to 400°F (200°C). Cube the sweet potatoes into bite-sized pieces and toss them in 1 tablespoon of extra virgin olive oil. Season with 1 teaspoon kosher salt and ½ teaspoon fresh ground pepper. Spread the cubes in a single layer on a parchment-lined sheet pan and roast for 20 minutes.
  2. Add Sage Leaves: After the initial 20 minutes roasting, scatter the fresh sage leaves over the sweet potatoes and continue roasting for an additional 5 minutes. The sage leaves will dry out during this time.
  3. Crumble Sage and Toss Sweet Potatoes: Remove from oven. Pulverize the dried sage leaves between your fingers or finely mince with a knife, then sprinkle back over the sweet potatoes. Toss to combine all flavors thoroughly.
  4. Prepare Balsamic Vinaigrette: In a mixing bowl, whisk together ¼ cup extra virgin olive oil, ¼ cup balsamic vinegar, 2 tablespoons whole grain mustard, and season with kosher salt and fresh ground pepper to taste. Set aside until ready to serve.
  5. Prepare Greens: Remove ribs from lacinato kale and chop it finely. Massage the kale gently to help tenderize and soften the leaves.
  6. Assemble Salad: Begin with a base of baby arugula and add the massaged kale. Layer thinly sliced Honeycrisp apple, pomegranate arils, toasted pecans, and crumbled feta cheese. Top with the roasted sweet potato cubes and drizzle with the prepared balsamic vinaigrette.
  7. Finish and Serve: Add a final sprinkle of feta cheese and flaky sea salt to taste. Serve immediately and enjoy the harmony of textures and flavors.

Notes

  • Massage kale gently to break down fibers and improve texture.
  • Use candied pecans for a sweeter variation if desired.
  • Adjust balsamic vinaigrette seasoning to preference for acidity and spice.
  • Serve salad immediately after assembling to keep greens fresh and crisp.
  • Sage leaves can be minced finely or crumbled by hand according to texture preference.

Find it online: https://recipesbyliza.com/fall-harvest-salad-with-roasted-sweet-potatoes-and-balsamic-vinaigrette-recipe/