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Fall Harvest Salad

Print Recipe
Servings: 2 salads
Course: Salad, Side Dish
Ingredients Method

Ingredients
  

  • 1 apple of your choice
  • 3 ounces goat cheese
  • ¼ cup dried cranberries
  • salad greens of choice
  • dressing of choice (I choose balsamic)
Sweet Potatoes
  • 1 medium sweet potato
  • 2 tbsp olive oil
  • 1 tsp chilli powder
  • salt to taste
Candied Walnuts
  • ½ cup walnuts
  • 1 tbsp honey or maple syrup
  • ¼ tsp chilli powder
  • ⅛ tsp cinnamon
  • ½ tbsp coconut sugar
  • salt to taste

Method
 

Sweet Potatoes
  1. Pre heat oven to 400 degrees.
  2. Wash then cut potato in half length wise.
  3. Cut into 4-5 pieces lengthwise again then into cubes.
  4. Toss with olive oil, chilli powder, and salt. Spread in a single layer on a baking sheet.
  5. Bake for 25-35 minutes or until fork tender.
Candied Walnuts
  1. Preheat oven to 375 degrees.
  2. In a small bowl, mix walnuts, honey or maple syrup, and chilli powder and cinnamon.
  3. Spread in a single layer on a lined baking sheet. Bake for 8-10 minutes, stirring halfway.
  4. Return to bowl, and mix with coconut sugar and salt to taste.
To assemble,
  1. Fill two bowls with greens. Cut apple into quarters and remove seeds then slice into thin pieces.
  2. Add half of apple, goat cheese, cranberries, walnuts and sweet potatoes to each bowl. Mix with dressing of choice.