Fall Harvest Salad with Ginger Citrus Vinaigrette

The best recipe for Fall Harvest Salad with Ginger Citrus Vinaigrette

Course Main Meal, Salad

Cuisine American, Gluten Free, Vegan

Prep Time 3

Cook Time 20

Total Time 23

Servings

Calories 542kcal

Cost $

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.

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 :)

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