Fall Salad with Cranberry Vinaigrette

Why You’ll Love This Recipe

You’ll love this Fall Salad with Cranberry Vinaigrette for its seasonal flavors and the perfect balance of sweetness and tanginess. The roasted vegetables add warmth and earthiness, while the fresh greens bring a light crunch. The homemade cranberry vinaigrette gives the salad a unique, tangy twist, making it the star of the dish. This salad is a great way to enjoy the flavors of fall while keeping things light, healthy, and full of texture.

Ingredients

• 4 cups mixed greens (such as arugula, spinach, or baby kale)

• 1 medium sweet potato, peeled and cubed

• 1/2 cup Brussels sprouts, trimmed and halved

• 1/4 cup pecans or walnuts, toasted

• 1/4 cup dried cranberries

• 1/4 red onion, thinly sliced (optional)

• 1/4 cup goat cheese or feta (optional)

For the cranberry vinaigrette:

• 1/2 cup fresh or frozen cranberries

• 1 tablespoon honey or maple syrup

• 1/4 cup balsamic vinegar

• 1/4 cup olive oil

• 1 tablespoon Dijon mustard

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the vegetables: Toss the cubed sweet potato and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out evenly on the baking sheet.

3. Roast the vegetables: Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the Brussels sprouts are golden and crispy on the edges.

4. Make the cranberry vinaigrette: In a small saucepan, combine the cranberries, honey (or maple syrup), and balsamic vinegar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes). Let it cool for a few minutes, then whisk in the olive oil and Dijon mustard. Season with salt and pepper to taste.

5. Assemble the salad: In a large bowl, combine the mixed greens, roasted sweet potatoes and Brussels sprouts, toasted nuts, dried cranberries, red onion (if using), and goat cheese or feta (if using).

6. Toss the salad: Drizzle the cranberry vinaigrette over the salad and toss gently to combine.

7. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add protein: To make this salad more substantial, top it with grilled chicken, turkey, or chickpeas for a plant-based option.

• Use different greens: If you don’t have mixed greens, you can substitute with arugula, spinach, or kale for different flavors.

• Try different nuts: If you don’t have pecans or walnuts, you can use almonds, sunflower seeds, or cashews for variety.

• Make it vegan: Skip the cheese or use a plant-based cheese alternative, and use maple syrup instead of honey in the dressing for a vegan version.

• Add more fruits: Pears, apples, or pomegranate seeds can be a great addition for extra sweetness and color.

Storage/Reheating

This salad is best enjoyed fresh, but if you have leftovers:

• Store the vegetables and salad components separately in airtight containers in the refrigerator for up to 2 days.

• Keep the cranberry vinaigrette in a separate container, as the dressing may cause the greens to wilt.

• Reassemble the salad just before serving, and drizzle the vinaigrette over the top to maintain freshness.

FAQs

Can I make the cranberry vinaigrette ahead of time?

Yes, you can make the cranberry vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Just shake or whisk it before using.

Can I use dried cranberries in the salad instead of fresh ones in the vinaigrette?

Yes, you can use dried cranberries in the salad, but the fresh or frozen cranberries in the dressing provide a more vibrant, tangy flavor.

How can I make this salad spicier?

If you like a little heat, you can add a pinch of red pepper flakes to the roasted vegetables or the vinaigrette.

Can I use other vegetables instead of sweet potatoes and Brussels sprouts?

Yes, you can use other root vegetables such as carrots, parsnips, or beets. Just make sure they are cut into similar-sized pieces so they roast evenly.

How do I keep the salad fresh for leftovers?

Store the roasted vegetables and salad ingredients (without dressing) separately in the fridge for up to 2 days. Dress the salad just before serving to prevent it from getting soggy.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I make this salad without nuts?

Yes, you can skip the nuts if you prefer or use seeds like pumpkin or sunflower seeds instead for some crunch.

How long will the roasted vegetables last in the fridge?

The roasted vegetables can be stored in an airtight container in the fridge for up to 3 days.

Can I make this salad ahead of time?

You can roast the vegetables and make the dressing ahead of time, but it’s best to assemble the salad just before serving to keep the greens fresh and prevent wilting.

Conclusion

The Fall Salad with Cranberry Vinaigrette is a beautiful and flavorful dish that captures the essence of autumn. With the earthy sweetness of roasted sweet potatoes and Brussels sprouts, combined with the tangy cranberry vinaigrette and crunchy nuts, this salad offers the perfect balance of textures and flavors. It’s a versatile dish that can be enjoyed as a side or light main course, and it’s perfect for fall gatherings or any occasion where you want to showcase seasonal ingredients.