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–+ servings

Apple Fall Harvest Salad with Roasted Sweet Potato

Gentle Tummy
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Ingredients
  

Roasted Sweet Potatoes:

  • 1 sweet potato
  • 2 tbsp light olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • dash pepper

Apple Cider Vinaigrette:

  • 3 tablespoons light olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons apple cider
  • 1 tablespoon honey or maple syrup
  • 1 clove of garlic (or 1/2 tsp garlic powder)
  • 1/2 teaspoon dijon mustard (or mustard powder)
  • 1/2 teaspoon salt
  • dash pepper

Salad Ingredients:

  • 1/2 cup quinoa (cooked and cooled)
  • 1 apple
  • 1/4 cup feta cheese
  • 1/4 cup pomegranate seeds (or dried cranberries)
  • 1/4 cup pecans

Instructions
 

  • If you're roasting your sweet potatoes in the oven, preheat it to 400°F.
  • Peel and dice the sweet potato into uniform cubes. Aim for 1/2-inch to 1-inch pieces for even cooking.
    In a mixing bowl, toss the sweet potato cubes with 2 tablespoons of light olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon of salt, and a dash of pepper. Ensure that the sweet potato cubes are evenly coated with the seasonings.
  • AIR FRYER:
    Place the seasoned sweet potato cubes in the air fryer basket in a single layer, ensuring they are not overcrowded. You may need to roast them in batches, depending on the size of your air fryer.
    Set the air fryer to cook at 400°F (190°C) for approximately 10-12 minutes. Shake the basket or toss the sweet potatoes halfway through the cooking time for even browning.
    Check for doneness by piercing a cube with a fork. They should be tender on the inside and slightly caramelized on the outside. If needed, cook for an additional 2-3 minutes.
    OVEN:
    If using your oven, spread the seasoned sweet potato cubes on a sheet of parchment paper on a baking sheet. Cook for 30-35 minutes at 400°F or until they are golden brown on the edges.
  • While the sweet potatoes are roasting in the air fryer or oven, prepare the apple cider vinaigrette. In a separate bowl, whisk together 3 tablespoons of light olive oil, 1 tablespoon of apple cider vinegar, 2 tablespoons of apple cider, 1 tablespoon of honey (or maple syrup for a vegan option), 1 clove of garlic (minced or 1/2 tsp garlic powder), 1/2 teaspoon of Dijon mustard (or mustard powder), 1/2 teaspoon of salt, and a dash of pepper. Set aside.
  • In a large salad bowl, combine leafy greens, cooked and cooled quinoa, apple slices, feta cheese (or dairy-free alternative), pomegranate seeds (or dried cranberries), and toasted pecans (or your preferred nuts).
    Once the sweet potato cubes are perfectly roasted, add them to the salad.
    Drizzle the apple cider vinaigrette over the salad ingredients.
    Gently toss all the ingredients together until well combined and coated with the dressing.
    Plate your delicious fall harvest salad and enjoy the combination of flavors and textures!

Video

Did you make this recipe?Please let me know in the comments below how it turned out :)