Name: Fall Harvest Salad with Ginger Citrus Vinaigrette
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Ingredients: 1 sweet potato (cut and roasted); 1/4 cup roasted pumpkin seeds; 1/4 cup dried cranberries; 2 handfuls baby spinach; 1 cup cooked and cooled quinoa; Dressing:; Recipe found here; I modified it by using apple cider vinegar instead of the white wine vinegar and olive oil instead of the peanut oil.

The best recipe for Fall Harvest Salad with Ginger Citrus Vinaigrette

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I’ve never cooked a turkey in my life and have no desire to start now! Not surprisingly, I am the one to bring the salad to Thanksgiving dinner! Therefore, I’m on the quest for this year’s recipe!

This recipe has fall flavors written all over it with chunks of sweet potato, dried cranberries, roasted pumpkin seeds, citrus and ginger. I really liked it however, Shaye preferred the Three Sisters Salad. For now, I will continue my search!

Fall Harvest Salad with Ginger Citrus Vinaigrette

The best recipe for Fall Harvest Salad with Ginger Citrus Vinaigrette

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Prep Time: 3

Cook Time: 20

Total Time: 23

Course: Main Meal, Salad

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 542kcal

Cost: $3

Ingredients

1 sweet potato cut and roasted
1/4 cup roasted pumpkin seeds
1/4 cup dried cranberries
2 handfuls baby spinach
1 cup cooked and cooled quinoa
Dressing:
Recipe found here
I modified it by using apple cider vinegar instead of the white wine vinegar and olive oil instead of the peanut oil.

Instructions

Wash and scrub the sweet potato and cut into slices. Toss with olive oil, sprinkle with sea salt and pepper and place on a cooking tray lined with parchment paper. Bake on 400 degrees for ~20 minutes or until tender.
To assemble salad; toss baby spinach and cooked quinoa with 1/4 cup of salad dressing. Add baked sweet potato chunks, dried cranberries and roasted pumpkin seeds.
Enjoy 🙂

Notes

If you try the recipes out, let me know your thoughts! Or, if you have a favorite fall salad recipe please share 🙂

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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