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Fall Harvest Salad

Print Recipe
Course Salad, Side Dish
Servings 2 salads

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

Instructions
 

Sweet Potatoes

  • Pre heat oven to 400 degrees.
  • Wash then cut potato in half length wise.
  • Cut into 4-5 pieces lengthwise again then into cubes.
  • Toss with olive oil, chilli powder, and salt. Spread in a single layer on a baking sheet.
  • Bake for 25-35 minutes or until fork tender.

Candied Walnuts

  • Preheat oven to 375 degrees.
  • In a small bowl, mix walnuts, honey or maple syrup, and chilli powder and cinnamon.
  • Spread in a single layer on a lined baking sheet. Bake for 8-10 minutes, stirring halfway.
  • Return to bowl, and mix with coconut sugar and salt to taste.

To assemble,

  • Fill two bowls with greens. Cut apple into quarters and remove seeds then slice into thin pieces.
  • Add half of apple, goat cheese, cranberries, walnuts and sweet potatoes to each bowl. Mix with dressing of choice.