Fall Harvest Salad with Cranberries
A fresh and colorful salad featuring crisp greens, sweet cranberries, roasted nuts, and a light vinaigrette. Perfect for fall gatherings.
Equipment
- Air fryer or baking sheet
- Small Bowl
- Large bowl
Ingredients
For the Salad
- 5.5 ounces spring mix lettuce
- 1/2 cup dried cranberries
- 1/2 cup feta cheese crumbled
- 1 honey crisp apple sliced or diced
- 1/2 cup walnuts chopped
- 1/2 red onion sliced
- 1/2 cup pumpkin seeds roasted, salted
For the Roasted Sweet Potato Cubes
- 1 sweet potato large, peeled, chopped
- 1 teaspoon avocado oil
- 1 teaspoon salt
- 1 teaspoon pepper
For the Dressing
- 1 batch Apple Cider Vinaigrette
Instructions
- Cook the sweet potatoes: In a small bowl, toss cubed sweet potatoes with oil, salt, and pepper. Air fry at 400°F for 10-12 minutes or roast on a baking sheet at 425°F for 15-20 minutes, until golden brown and crispy.
- While the potatoes roast, make the vinaigrette by whisking all ingredients in a small bowl or shaking them in a jar.
- In a large bowl, add the spring mix lettuce and top with salad ingredients, including the cooked, cooled sweet potatoes.
- Pour the vinaigrette over the salad and serve immediately.
Notes
For extra crunch, toast the walnuts before adding them to the salad.