Fall Harvest Salad
Servings: 4 people
If you are looking for fall dinner ideas, try this fall harvest salad with maple balsamic dressing. Packed with veggies, this is an easy side or main dish this season.
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 3-4 cups chopped sweet potatoes (1/2 inch cubes) about 2 medium sweet potatoes
- 2 tbsp olive oil
- 4 cups packed, chopped kale about 1 bunch kale
- 4 cups thinly sliced brussels sprouts about 12 brussels sprouts
- 1/2 cup chopped walnuts
- 1 cup shredded parmesan cheese
- 1 granny smith apple, chopped
Maple Balsamic Vinaigrette Dressing
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 garlic clove, minced
- 1/4 tsp coarse salt
- pinch pepper
Instructions
- Pre-heat the oven to 415F. Place parchment paper on a large baking sheet. Add cubed sweet potatoes to the pan and mix with 2 tbsp olive oil, generous pinches of salt and pepper. Roast for 30-35 minutes, turning halfway through, until starting to turn golden.
- While the sweet potatoes are cooking, prep the salad dressing and remaining salad ingredients. Salad dressing: shake all ingredients together in a mason jar or container, set aside. Vegetables: chop kale, slice brussels sprouts, chop walnuts, measure out parmesan cheese.
- Once sweet potatoes are done, remove from the oven and let cool slightly.
- Chop the apple and then in a large bowl mix in with chopped kale, sliced brussels sprouts, chopped walnuts and parmesan cheese. Give salad dressing one more good shake to combine then pour over salad. Toss the salad well and then add in cooked sweet potatoes. Mix gently once more and then serve.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!