Harvest Salad Recipe
Mixed greens, Roasted Sweet Potato, Cauliflower, Granny smith apples, Walnuts, Crumbled Goat cheese, served with Agave Ginger Vinaigrette
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Ingredients
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Salad Base
Agave Ginger Vinaigrette
Method
Preparing the Vegetables
- 1
Roast the Sweet Potato
Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into 1-inch cubes. Toss with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
- 2
Roast the Cauliflower
While the sweet potatoes are roasting, cut the cauliflower into florets. Toss with olive oil, salt, and pepper. Add to the baking sheet with the sweet potatoes for the last 20 minutes of roasting. Remove from the oven and set aside to cool.
Assembling the Salad
- 3
Prepare the Salad Base
In a large salad bowl, add the mixed greens as the base. Core and slice the Granny Smith apple into thin wedges. Add to the bowl along with the cooled roasted sweet potato and cauliflower.
- 4
Add Nuts and Cheese
Roughly chop the walnuts and sprinkle them over the salad. Crumble the goat cheese on top as well.
Making the Vinaigrette
- 5
Prepare the Vinaigrette
In a small bowl, whisk together the agave nectar, freshly grated ginger, olive oil, and apple cider vinegar. Season with salt and black pepper to taste. Adjust the sweetness or acidity according to your preference.
Final Assembly
- 6
Toss and Serve
Drizzle the vinaigrette over the salad and gently toss to combine all the ingredients. Serve immediately for the freshest taste.