Description
A vibrant and wholesome salad featuring roasted sweet potatoes, crisp apples, crunchy pecans, and feta cheese, all tossed in a refreshing lemon herb dressing. This salad is perfect as a light meal, a side dish for gatherings, or a nutritious meal prep option.
Ingredients
Scale
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For the Salad:
- 4 cups mixed greens (spinach, arugula, or spring mix)
- 1 large sweet potato, peeled and diced
- 1 tbsp olive oil (for roasting)
- 1 tsp salt
- ½ tsp black pepper
- 1 crisp apple, thinly sliced (Honeycrisp or Fuji)
- ½ cup pecans or walnuts, toasted
- ¼ cup dried cranberries
- ½ cup crumbled feta cheese
- ½ cucumber, sliced
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For the Lemon Dressing:
- 3 tbsp fresh lemon juice
- ¼ cup olive oil
- 1 tsp honey (or maple syrup for a vegan option)
- 1 tsp fresh thyme leaves
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- Prepare the Dressing: Whisk together lemon juice, olive oil, honey, minced garlic, fresh thyme, salt, and black pepper in a bowl or jar. Set aside.
- Toast the Pecans: In a dry skillet over medium heat, toast the pecans for 2-3 minutes until fragrant. Stir frequently to prevent burning.
- Assemble the Salad: In a large mixing bowl, add mixed greens. Layer in sliced apples, roasted sweet potatoes, toasted pecans, dried cranberries, and cucumber. Sprinkle crumbled feta cheese on top.
- Dress and Serve: Drizzle with lemon dressing, toss gently, and serve immediately.
Notes
- For extra crunch, substitute pecans with pumpkin seeds.
- Add grilled chicken, salmon, or chickpeas for a protein boost.
- Store undressed salad in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting & Tossing
- Cuisine: American