Description
This vibrant salad features roasted sweet potatoes, crisp apples, tangy cranberries, and a delightful honey mustard dressing—perfect for celebrating the flavors of autumn at your gatherings.
Ingredients
Scale
- 2 cups sweet potatoes, diced
- 1 cup fresh apples (Granny Smith or Honeycrisp), sliced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted
- 1/4 cup red onion, finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
- 2. While sweet potatoes are roasting, slice apples keeping the skin on for color. Finely chop red onion and measure out cranberries and walnuts.
- 3. In a bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- 4. Let roasted sweet potatoes cool slightly before combining them with apples, cranberries, walnuts, and red onion in a large bowl.
- 5. Drizzle dressing over the salad mixture and toss gently until everything is evenly coated.
- 6. Transfer to plates or serve from the bowl at your next gathering.
Nutrition
- Serving Size: 1 bowl (approximately 210g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added crunch, consider substituting pecans for walnuts. - To enhance flavors further, chill the salad before serving. - Feel free to experiment by adding roasted beets or fresh herbs!