Fall Salad With Roasted Sweet Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad with roasted sweet potatoes, wild rice, apples, avocado, almonds, and cranberries dressed in a tangy balsamic vinaigrette. It's a fresh, satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups chopped sweet potatoes (cut into 1/2-inch cubes)
- 1-1/2 tablespoons olive oil
- Salt and pepper
- 1 (6-ounce) package Long Grain and Wild Rice Mix (like Uncle Ben’s, see note 1)
- 2 large apples (I love Honeycrisp best, chopped or thinly sliced)
- 1 to 2 ripe avocados (chopped or thinly sliced)
- 1/2 cup dried sweetened cranberries
- 1/2 cup sliced roasted almonds
- 9 cups spring mix lettuce blend (8 ounces; I use a 50/50 blend spinach and spring mix leaves)
- Crumbled goat cheese (or feta cheese, optional)
- 1 large lemon
- 1/4 teaspoon onion powder
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon-style mustard
- 1 teaspoon minced garlic
- 1/2 cup olive oil
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 30m
- Sodium
- 699mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 552mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 699MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.