The Ultimate Fall Salad

I just love the changing of the seasons and discovering new foods that pair so well with the weather. Fall salads are so fun to make! Incorporating the colours of fall: oranges, reds, green, and browns makes this recipe the Ultimate Fall Salad! 

Roasting sweet potatoes can be done quickly while you are preparing the salad and dressing! Adding the sweet potatoes makes it more hearty and healthy!

A Perfect festive salad for an Oktoberfest themed party, Thanksgiving, or on a chilly fall day.

Ingredients:

Salad:

2 cups Spring Mix, washed and dried

1 head Romaine, washed and dried, chopped

1 Sweet Potato, peeled and cubed, seasoned with 1 tbsp. olive oil, chili powder, salt and pepper

Pumpkin Seeds

Dried Cranberries

Honey Goat Cheese

Fig Vinaigrette Salad Dressing:

2 tbsp. fig jam

1 tsp. water

1 clove garlic, minced

1 tsp. italian seasoning

1 tsp. fresh basil chopped (optional)

1 tbsp. apple cider vinegar

1 tsp. balsamic vinegar

3 tbsp. Olive Oil

Salt

Pepper

Preparation:

Preheat oven to 400 degrees. Prepare your sweet potatoes and place them on a baking sheet. Roast for 15-20 minutes. Flip them after 10 minutes.  Sweet potatoes are done when they are slightly browned and you can stick a fork in it.  Cool.

For the dressing: 

Start by loosening up the jam and water with a whisk. Add in the garlic, italian seasoning, fresh basil, salt pepper. Whisk in the olive oil until the dressing comes together nicely. Set aside.

Assemble:

Add the Romaine and Spring Mix and toss together. Top the salad with dried cranberries, pumpkin seeds, crumbled honey goat cheese, and the sweet potatoes. Toss with the dressing and enjoy!