Description
Embrace the flavors of fall with this vibrant autumn salad, featuring a medley of fresh greens, roasted sweet potatoes, and crunchy pomegranate seeds. Perfect for any gathering or a cozy dinner at home, this dish is a celebration of the season’s bounty. Easy to prepare and customizable, it brings warmth and color to your table, ensuring every bite is bursting with flavor.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, kale)
- 2 cups roasted sweet potatoes (about 2 medium sweet potatoes)
- 1 cup pomegranate seeds
- 4 oz goat cheese (crumbled)
- 1/2 cup toasted pecans
- 1/4 cup balsamic vinaigrette
Instructions
- Wash the mixed greens thoroughly and dry.
- Preheat oven to 425°F (220°C). Dice sweet potatoes into cubes, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until golden brown.
- In a large bowl, combine mixed greens.
- Once sweet potatoes are cool enough to handle, fold them into the greens.
- Top with pomegranate seeds, toasted pecans, and crumbled goat cheese.
- Drizzle with balsamic vinaigrette just before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 9g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg