Fall Salad with Cranberry Vinaigrette
Fall Salad with Cranberry Vinaigrette is a seasonal dish featuring roasted sweet potatoes and Brussels sprouts, mixed greens, crunchy nuts, and a tangy cranberry dressing, offering the perfect balance of sweetness, tang, and crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Gluten Free
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)
1/2 cup fresh or frozen cranberries (for vinaigrette)
1 tablespoon honey or maple syrup (for vinaigrette)
1/4 cup balsamic vinegar (for vinaigrette)
1/4 cup olive oil (for vinaigrette)
1 tablespoon Dijon mustard (for vinaigrette)
Salt and pepper to taste (for vinaigrette)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed sweet potato and halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until tender and golden brown.
- While the vegetables roast, prepare the cranberry vinaigrette by cooking cranberries, honey (or maple syrup), and balsamic vinegar over medium heat, stirring occasionally until the cranberries burst (about 10 minutes). Let cool for a few minutes, then whisk in olive oil and Dijon mustard. Season with salt and pepper.
- In a large bowl, combine the mixed greens, roasted vegetables, toasted nuts, dried cranberries, red onion (if using), and cheese (if using).
- Toss the salad with the cranberry vinaigrette and serve immediately.
Notes
- If you prefer a different vegetable, carrots, parsnips, or beets can be used instead of sweet potatoes and Brussels sprouts.
- For a vegan version, omit the cheese and use maple syrup in the vinaigrette.
- This salad is gluten-free, making it suitable for those with gluten sensitivities.
- Store leftovers (without dressing) in separate airtight containers for up to 2 days to keep the salad fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg
