Spring Mix and Roasted Sweet Potato Salad with Apple Cider Vinaigrette

This nutritious autumn-inspired salad was part of my daily lunch rotation while I was in college. Though I heard wonderful things about the school’s chicken tenders and mozzarella sticks, I knew I could never eat that way and keep my energy up for my afternoon classes. This salad travels well and can be eaten at room temperature, making it the perfect lunch to make-ahead in advance of a busy day.

Roasting caramelizes the sweet potatoes and red onion slices, toasted walnuts add crunch, and craisins deliver a sweet-tart punch. The apple cider dressing brings everything together in a salad that screams fall harvest. What is more, this salad is endlessly customizable: use whatever type of lettuce you prefer, substitute apples for the craisins, or roast butternut squash instead of sweet potatoes. If preparing in advance, keep the salad and vinaigrette separate until serving to avoid soggy lettuce. 

Spring Mix and Roasted Sweet Potato Salad with Apple Cider Vinaigrette

Inspired by Ina Garten’s Roasted Butternut Squash Salad

Serves 4

Ingredients:

  • 3 sweet potatoes, peeled, and cut into small cubes
  • 1 medium red onion, sliced thin and rings separated
  • ½ cup plus 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt and Pepper
  • ¾ cup apple cider
  • 2 tablespoons cider vinegar
  • 1 small shallot, minced
  • 2 teaspoons Dijon mustard
  • 2- 5 oz. containers Mesclun (Spring mix lettuce)
  • ½ cup toasted walnuts, pecans, or pepitas (or a mixture)
  • 1/3 cup dried craisins

Directions:

  1. Preheat oven to 400 degrees. On a large sheet pan, combine sweet potatoes, red onion, 2 tablespoons olive oil, maple syrup, and ½ teaspoon each salt and pepper. Roast until vegetables caramelize and are tender, approximately 25-30 minutes.
  2. Meanwhile, make the dressing. In a small saucepan, heat apple cider, cider vinegar, and shallots over med-high heat until it reaches a boil. Cook 6-8 minutes, until the cider reduces. Remove pan from heat and whisk in mustard and ½ teaspoon each salt and pepper. Gradually whisk in ½ cup olive oil in a slow steady stream. 
  3. In a large bowl, mix the spring mix with the nuts and craisins. Toss with the roasted vegetables and half of the dressing. Serve salad with the remainder of the vinaigrette on the side. Enjoy!

2 Comments »

  1. Kate this salad recipe sounds delicious. Being vegetarian, salads are always a great choice for lunch and dinner. All of your recipes are so enticing. Looking forward to new entries on your blog and making them.

    Like

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