This Cranberry Harvest Salad with Apple Cider Vinaigrette offers a delightful balance of tart cranberries, sweet apples, creamy feta, and hearty sweet potatoes, all beautifully enhanced with a homemade apple cider vinaigrette. With each bite, you’ll enjoy the perfect mix of textures and flavors that make it ideal for holiday gatherings or any fall meal. Perfect as a side dish or light main, this salad is both refreshing and comforting. The addition of roasted pumpkin seeds adds a satisfying crunch, while the sweet potatoes provide a subtle warmth, making it a favorite for seasonal celebrations. Pair it with your favorite fall entrée, or enjoy it on its own for a wholesome and nutritious meal that celebrates the flavors of autumn.
Full recipe:
Ingredients:
- 5.5 ounces spring mix lettuce
- ½ cup dried cranberries
- ½ cup feta cheese, crumbled
- 1 Honeycrisp apple, sliced or diced
- ½ cup walnuts, chopped
- ½ red onion, thinly sliced
- ½ cup roasted and salted pumpkin seeds
- For the roasted sweet potato cubes:
- 1 large sweet potato, chopped
- 1 teaspoon avocado oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- Apple Cider Vinaigrette:
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- ⅓ cup olive oil
- Salt and pepper to taste
Directions:
- Preheat the air fryer to 400°F (200°C) or the oven to 425°F (220°C).
- In a small bowl, toss the sweet potato cubes with avocado oil, salt, and pepper.
- Air fry the sweet potatoes for 10-12 minutes or roast them on a baking sheet in the oven for 15-20 minutes until golden and crispy. Set aside to cool slightly.
- In a large salad bowl, layer the spring mix, cranberries, feta, apple slices, walnuts, red onion, pumpkin seeds, and roasted sweet potatoes.
- For the vinaigrette: In a small jar, combine apple cider vinegar, honey, Dijon mustard, olive oil, and season with salt and pepper. Shake well to emulsify.
- Drizzle the apple cider vinaigrette over the salad, toss gently to coat, and serve immediately.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 190 kcal | Servings: 4
Cranberry Harvest Salad with Sweet Potatoes and Apple Cider Vinaigrette: A Perfect Autumn Dish
This Cranberry Harvest Salad with Sweet Potatoes and Apple Cider Vinaigrette is more than just a seasonal salad; it’s a celebration of autumn’s vibrant flavors. Featuring ingredients that capture the heart of fall – like sweet potatoes, cranberries, apples, and roasted pumpkin seeds – it provides a refreshing, health-conscious option on any table, especially during the holiday season.
Recipe Background and Seasonal Significance
This recipe has become a beloved favorite during Thanksgiving and fall gatherings, thanks to its rich blend of flavors and colors. It’s inspired by the bountiful harvest of autumn, when cranberries and apples are in peak season and leafy greens are freshly available. The salad’s blend of crunchy pumpkin seeds, creamy feta, and roasted sweet potatoes introduces textures that make each bite a new experience.
Historically, harvest season dishes were all about making the most of what nature provided in abundance, and this recipe honors that tradition with ingredients that are readily accessible, economical, and versatile. Each component in the salad brings a distinct flavor and color, making it a beautiful, eye-catching dish that stands out on a holiday table.
Health Benefits of Cranberry Harvest Salad
This salad isn’t just delicious; it’s packed with nutrients and offers multiple health benefits. Here’s a look at what each key ingredient brings to the table:
- Cranberries: Known for their antioxidants, cranberries are especially high in Vitamin C, which supports immune health. They also contain compounds that promote urinary tract health and may help in reducing inflammation.
- Sweet Potatoes: Rich in fiber, Vitamin A, and potassium, sweet potatoes provide natural sweetness and are excellent for eye health and immune function. They’re a low-calorie food that keeps you feeling satisfied, making it a healthy addition to any meal.
- Walnuts and Pumpkin Seeds: Both of these add a satisfying crunch and come loaded with heart-healthy fats, protein, and magnesium. Walnuts, in particular, are rich in omega-3 fatty acids, which are good for brain health and reducing inflammation.
- Apples: These are rich in fiber and Vitamin C, providing a natural sweetness and satisfying crunch. They’re known to aid digestion, promote heart health, and support weight management.
- Feta Cheese: While adding a savory flavor, feta cheese also contributes calcium and protein to the dish. It’s a good choice for those who can tolerate dairy and adds a delightful creaminess that pairs well with the other ingredients.
- Apple Cider Vinegar: The vinaigrette’s star ingredient, apple cider vinegar, is widely recognized for its potential health benefits, including aiding digestion and supporting blood sugar regulation.
Why This Recipe Stands Out
This Cranberry Harvest Salad is special because it combines flavor, nutrition, and seasonal appeal in a way that few salads do. It offers the following unique qualities:
- Balance of Sweet and Savory: The sweetness of cranberries, apples, and sweet potatoes is perfectly balanced by the tanginess of the apple cider vinegar and the savoriness of feta and walnuts. This creates a harmonious flavor profile that appeals to a wide variety of tastes.
- Variety of Textures: One of the things that makes this salad so satisfying is the diversity of textures. From the tender, roasted sweet potatoes to the crunchy pumpkin seeds and crisp apple slices, every bite provides something new and exciting.
- Versatility for Various Diets: This recipe is easily adaptable. For a vegan option, simply omit the feta cheese or substitute it with a plant-based version. For those with nut allergies, the walnuts can be replaced with more pumpkin seeds or sunflower seeds. It’s also gluten-free, making it accessible to those with dietary restrictions.
- A Make-Ahead Option: With the option to roast the sweet potatoes in advance, this salad is convenient for holiday gatherings when oven space is limited. You can prepare the sweet potatoes and even the dressing the day before, making it easy to assemble when you’re ready to serve.
Serving Suggestions and Pairings
This salad pairs well with a range of fall-inspired main dishes, from roasted turkey or ham to hearty vegetarian options like butternut squash soup. For a well-rounded autumn meal, serve it alongside roasted meats, or enjoy it as a lighter main dish by adding protein, such as grilled chicken or tofu. Additionally, this salad pairs beautifully with fall-themed drinks like apple cider, pumpkin spice cocktails, or even a spiced red wine.
Tips for Making the Best Cranberry Harvest Salad
- Roasting Sweet Potatoes: To achieve the perfect texture, make sure to roast the sweet potatoes until they are slightly crisp on the outside and tender on the inside. Air frying is a great option if you’re pressed for time, as it adds a crispiness without the need for extra oil.
- Choosing Fresh Ingredients: The quality of your produce really makes a difference in this salad. Look for crisp, fresh apples and greens to ensure the salad remains vibrant and crunchy.
- Customizing the Dressing: While the apple cider vinaigrette adds a seasonal twist, you can easily adapt it by adding a hint of maple syrup for extra sweetness or using balsamic vinegar if you prefer a deeper flavor profile.
- Serving Tips: For gatherings, it’s best to dress the salad just before serving to keep the greens from wilting. You can also serve the dressing on the side, allowing guests to add it according to their preferences.
Frequently Asked Questions
Q: Can I make this salad vegan?
A: Absolutely! Just replace the feta cheese with a vegan cheese alternative or omit it entirely. You’ll still get plenty of flavor from the vinaigrette and other ingredients.
Q: How long can I store leftovers?
A: This salad is best eaten fresh. However, if you keep the dressing separate, you can store the salad ingredients in an airtight container in the refrigerator for up to two days.
Q: Can I substitute ingredients?
A: Yes! Feel free to substitute the feta with goat cheese, use roasted butternut squash instead of sweet potatoes, or add pomegranate arils for a pop of color and flavor. You can also swap dried cherries for cranberries if preferred.
Final Thoughts
The Cranberry Harvest Salad with Sweet Potatoes and Apple Cider Vinaigrette is a dish that embodies the spirit of fall. With its beautiful presentation, nutrient-dense ingredients, and ease of preparation, it’s a fantastic addition to any seasonal menu. Whether you’re serving it for Thanksgiving, a family dinner, or a cozy night at home, this salad brings both flavor and color to the table. Its blend of fresh, roasted, and savory elements makes it a standout dish that you’ll find yourself making again and again.
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Cranberry Harvest Salad with Sweet Potatoes and Apple Cider Vinaigrette
- Total Time: 30 minutes
Description
This Cranberry Harvest Salad with Apple Cider Vinaigrette offers a delightful balance of tart cranberries, sweet apples, creamy feta, and hearty sweet potatoes, all beautifully enhanced with a homemade apple cider vinaigrette. With each bite, you’ll enjoy the perfect mix of textures and flavors that make it ideal for holiday gatherings or any fall meal. Perfect as a side dish or light main, this salad is both refreshing and comforting. The addition of roasted pumpkin seeds adds a satisfying crunch, while the sweet potatoes provide a subtle warmth, making it a favorite for seasonal celebrations. Pair it with your favorite fall entrée, or enjoy it on its own for a wholesome and nutritious meal that celebrates the flavors of autumn.
Ingredients
- 5.5 ounces spring mix lettuce
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1 Honeycrisp apple, sliced or diced
- 1/2 cup walnuts, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup roasted and salted pumpkin seeds
- For the roasted sweet potato cubes:
- 1 large sweet potato, chopped
- 1 teaspoon avocado oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the air fryer to 400°F (200°C) or the oven to 425°F (220°C).
- In a small bowl, toss the sweet potato cubes with avocado oil, salt, and pepper.
- Air fry the sweet potatoes for 10-12 minutes or roast them on a baking sheet in the oven for 15-20 minutes until golden and crispy. Set aside to cool slightly.
- In a large salad bowl, layer the spring mix, cranberries, feta, apple slices, walnuts, red onion, pumpkin seeds, and roasted sweet potatoes.
- For the vinaigrette: In a small jar, combine apple cider vinegar, honey, Dijon mustard, olive oil, and season with salt and pepper. Shake well to emulsify.
- Drizzle the apple cider vinaigrette over the salad, toss gently to coat, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
