Description
A vibrant salad bursting with the natural sweetness of apples and roasted vegetables, perfect for autumn.
Ingredients
Scale
- 4 cups mixed greens (like arugula, spinach, or kale)
- 1 medium apple, sliced thinly
- 1 cup cooked quinoa
- 1 cup roasted sweet potatoes, cubed
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled (or vegan cheese)
- 1/4 cup walnuts or pecans, roughly chopped
- 1/4 red onion, thinly sliced
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup or honey
- Salt and pepper to taste
Instructions
- Begin by roasting your sweet potatoes. Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, toss them in olive oil, salt, pepper, and cinnamon if using. Spread on a baking sheet and roast for about 20-25 minutes.
- While your sweet potatoes are roasting, cook your quinoa. Rinse 1 cup of quinoa under cold running water, add it to a saucepan with 2 cups of water. Bring to a boil, cover, and reduce to a simmer for 15 minutes. After 15 minutes, let it sit covered for another 5 minutes.
- Prepare your Apple Cider Vinaigrette. In a jar, combine apple cider vinegar, olive oil, Dijon mustard, maple syrup or honey, and salt and pepper. Shake vigorously until blended.
- Assemble the salad. In a large bowl, combine mixed greens, cooked quinoa, roasted sweet potatoes, sliced apple, dried cranberries, feta cheese, walnuts, and red onion. Drizzle with vinaigrette, tossing gently.
- Serve immediately or let sit for about 15 minutes to let the flavors meld.
Notes
For a vegan option, replace feta with a seed blend. Use cauliflower rice for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg