Ingredients
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens (arugula, baby spinach, or kale)
- 1 large apple, thinly sliced (Honeycrisp or Fuji recommended)
- 8 oz burrata cheese
- 1/3 cup pomegranate seeds
- 1/3 cup toasted pecans or walnuts
- 1/4 cup dried cranberries
- 1/4 small red onion, thinly sliced
For the Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp maple syrup or honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cinnamon (optional for extra warmth)
Instructions
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and black pepper on a baking sheet. Spread them out in an even layer and roast for 20-25 minutes, flipping halfway through, until golden and tender. Let cool slightly.
Step 2: Prepare the Vinaigrette
In a small bowl or jar, whisk together apple cider vinegar, olive oil, maple syrup (or honey), Dijon mustard, salt, black pepper, and cinnamon. Shake or whisk well until fully emulsified. Set aside.
Step 3: Assemble the Salad
In a large serving bowl, arrange the mixed greens. Layer on the roasted sweet potatoes, sliced apples, pomegranate seeds, toasted nuts, dried cranberries, and red onion slices. Gently tear the burrata into pieces and place on top of the salad.
Step 4: Dress and Serve
Drizzle the apple cider vinaigrette over the salad just before serving. Toss lightly if desired, or serve with the dressing on the side. Enjoy immediately!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 380
- Sodium: 320mg
- Fat: 22g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g