Harvest Salad Recipe
Local greens topped with cucumbers, dried cranberries, pumpkin seeds, diced green apples, red grapes, roasted sweet potatoes and goat cheese. Served with a side of house made maple balsamic vinaigrette.
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Ingredients
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Salad Ingredients
Maple Balsamic Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Sweet Potatoes
Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them in a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until golden and tender, stirring halfway through.
- 2
Prepare the Salad Base
In a large salad bowl, add the local greens as the base. Make sure to wash and dry the greens thoroughly before adding them to the bowl.
- 3
Add the Vegetables and Fruits
Slice the cucumber and dice the green apples. Halve the red grapes. Once the sweet potatoes are roasted, allow them to cool slightly before adding them to the salad bowl along with the cucumbers, apples, grapes, dried cranberries, and pumpkin seeds.
- 4
Add the Goat Cheese
Crumble the goat cheese over the top of the salad, ensuring it is evenly distributed.
Vinaigrette Preparation
- 5
Mix the Vinaigrette
In a small bowl or jar, combine the balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper. Slowly whisk in the olive oil until the mixture is well combined and emulsified.
- 6
Serve
Drizzle the vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.
