Fall Harvest Salad Recipe
Kale and radicchio, apples, pomegranate, pepitas, sweet potatoes, carrots, brussels sprouts, cranberries, lemon maple dijon dressing, feta crumble
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Sweet Potato
Preheat your oven to 425°F (220°C). Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes or until golden brown and tender.
- 2
Wash and Prepare Greens
While the sweet potato is roasting, wash the kale and radicchio thoroughly. Tear the kale into bite-sized pieces and thinly slice the radicchio. Place both in a large salad bowl.
- 3
Add Other Salad Ingredients
Add the diced apple, pomegranate seeds, pepitas, shredded carrots, and shredded Brussels sprouts to the bowl with the greens. Once the sweet potato is done roasting, add it to the salad as well.
- 4
Add Dried Cranberries and Feta
Sprinkle the dried cranberries and crumbled feta cheese over the salad. Gently toss the salad to combine all ingredients.
Dressing Preparation
- 5
Make the Dressing
In a small bowl, whisk together the lemon juice, maple syrup, Dijon mustard, olive oil, salt, and black pepper until well combined and emulsified.
- 6
Dress the Salad
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning with extra salt and pepper if needed.