Though the warm weather’s subsided, there’s always room on the table for a fresh green salad.
This past Tuesday marked the official start of fall, and aside from unpacking my cool weather jackets and swiping on a darker shade of lipstick, I am also so excited about the bounty of fall produce and delicious seasonal recipes.
This salad screams fall, and it’s perfect for entertaining.
Chopped salads are big, entree-sized salads where all the ingredients have been, you guessed it, chopped into bite-sized pieces, then tossed with dressing until every morsel is uniformly coated and ready to be enjoyed.
Get your fall food fix while keeping it simple.
This Autumn Chopped Salad highlights beautiful fall flavors like roasted sweet potatoes, sweet pears, crisp apples, crunchy toasted pumpkin seeds, and chewy dried cranberries.
Easy. Hearty. Rustic.
Autumn Chop Salad with Roasted Sweet Potatoes and Maple-Cider Vinaigrette
For The Salad:
8 cups mixed greens lettuce (I love to use arugula)
1 medium sweet potato, diced into small cubes
1 gala apple, diced into small cubes
1 ripe pear, diced into small cubes
ÂĽ cup dried cranberries
1/4 cup pumpkin seeds
1/4 cup crumbled goat cheese (omit for vegan)
Maple-Cider Vinaigrette
1/3 cup apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup extra virgin olive oil
Preheat the oven to 400 degrees.Toss the sweet potato with 1 tbsp. olive oil along with some salt to season. Roast for 20 minutes or until just browned. Set aside to cool completely. In a large bowl add mixed greens and layer remaining ingredients, including sweet potatoes. In a jar combine all dressing ingredients and shake vigorously for one minute to emulsify dressing. Warm dressing or keep at room temperature, or chill, then drizzle (just enough dressing to coat! you may not need it all) over salad. Toss to combine and enjoy!
Do you have a favorite Fall salad? Leave me a message! I would love to hear from you!
0 Comments