Fall Salad with Cranberry Vinaigrette

Why You’ll Love This Recipe

You’ll love this Fall Salad with Cranberry Vinaigrette because it’s the perfect balance of flavors and textures. The tangy cranberry vinaigrette adds brightness to the roasted vegetables and greens, while the nuts and dried cranberries provide crunch and sweetness. The dressing ties everything together with a little tang and a touch of sweetness, making it a versatile salad that can complement almost any meal. It’s simple to prepare and can be made ahead of time, making it an ideal dish for busy holiday meals.

Ingredients

  • 4 cups mixed greens (arugula, spinach, or baby kale)

  • 1 medium sweet potato, peeled and cubed

  • 1/2 cup Brussels sprouts, trimmed and halved

  • 1/4 cup toasted pecans or walnuts

  • 1/4 cup dried cranberries

  • 1/4 red onion, thinly sliced (optional)

  • 1/4 cup goat cheese or feta (optional)

For the cranberry vinaigrette:

  • 1/2 cup fresh or frozen cranberries

  • 1 tablespoon honey or maple syrup

  • 1/4 cup balsamic vinegar

  • 1/4 cup olive oil

  • 1 tablespoon Dijon mustard

  • Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Prepare the vegetables: Toss the cubed sweet potato and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet.

  3. Roast the vegetables: Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the Brussels sprouts are golden and crispy on the edges.

  4. Make the cranberry vinaigrette: In a small saucepan, combine the cranberries, honey (or maple syrup), and balsamic vinegar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes). Let it cool for a few minutes, then whisk in the olive oil and Dijon mustard. Season with salt and pepper to taste.

  5. Assemble the salad: In a large bowl, combine the mixed greens, roasted sweet potatoes, Brussels sprouts, toasted nuts, dried cranberries, red onion (if using), and goat cheese or feta (if using).

  6. Toss the salad: Drizzle the cranberry vinaigrette over the salad and toss gently to combine.

  7. Serve immediately and enjoy!

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 30 minutes

  • Total Time: 40 minutes

Variations

  • Add protein: To make this salad more substantial, top it with grilled chicken, turkey, or roasted chickpeas.

  • Use different greens: If you don’t have mixed greens, you can substitute with arugula, spinach, or even baby kale for different flavors.

  • Try different nuts: Instead of pecans or walnuts, you can use almonds, sunflower seeds, or cashews for variety.

  • Make it vegan: Skip the cheese or use a plant-based cheese alternative, and use maple syrup instead of honey in the dressing for a vegan version.

  • Add more fruits: Pears, apples, or pomegranate seeds can be a great addition for extra sweetness and color.

Storage/Reheating

This salad is best served fresh, but if you have leftovers:

  • Storage: Store the roasted vegetables and the mixed greens separately in airtight containers in the refrigerator for up to 2 days.

  • Keep the cranberry vinaigrette in a separate container, as the dressing may cause the greens to wilt.

  • Reassemble the salad just before serving and drizzle the vinaigrette over the top to maintain freshness.

FAQs

Can I make the cranberry vinaigrette ahead of time?

Yes, you can make the cranberry vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Just shake or whisk it before using.

Can I use dried cranberries in the salad instead of fresh ones in the vinaigrette?

Yes, you can use dried cranberries in the salad, but the fresh or frozen cranberries in the dressing provide a more vibrant, tangy flavor.

How can I make this salad spicier?

For a little heat, you can add a pinch of red pepper flakes to the roasted vegetables or the vinaigrette.

Can I use other vegetables instead of sweet potatoes and Brussels sprouts?

Yes, you can use other root vegetables such as carrots, parsnips, or beets. Just make sure they are cut into similar-sized pieces so they roast evenly.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I make this salad without nuts or seeds?

Yes, the nuts or seeds are optional in this recipe. You can omit them if you prefer a simpler salad, or replace them with seeds like pumpkin or sunflower seeds.

How long will the roasted vegetables stay fresh?

Roasted vegetables can be stored in the fridge for up to 3 days in an airtight container.

Can I make this salad ahead of time for meal prep?

While it’s best to assemble the salad right before serving to preserve the freshness of the apples and grapes, you can prepare the roasted squash, toasted nuts, and dressing ahead of time and store them separately. Assemble just before serving.

Conclusion

The Fall Salad with Cranberry Vinaigrette is a beautiful and flavorful dish that captures the essence of the fall season. With the earthy sweetness of roasted sweet potatoes and Brussels sprouts, combined with the tangy cranberry vinaigrette and crunchy nuts, this salad offers the perfect balance of textures and flavors. It’s a versatile dish that can be enjoyed as a side or light main course, and it’s perfect for fall gatherings or any occasion where you want to showcase seasonal ingredients.

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Fall Salad with Cranberry Vinaigrette

Fall Salad with Cranberry Vinaigrette


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  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Fall Salad with Cranberry Vinaigrette is a vibrant and flavorful dish that features roasted vegetables, fresh greens, crunchy nuts, and a tangy-sweet cranberry dressing, perfect for fall gatherings or any occasion.


Ingredients


  1. 4 cups mixed greens (arugula, spinach, or baby kale)

    1 medium sweet potato, peeled and cubed

    1/2 cup Brussels sprouts, trimmed and halved

    1/4 cup toasted pecans or walnuts

    1/4 cup dried cranberries

    1/4 red onion, thinly sliced (optional)

    1/4 cup goat cheese or feta (optional)

    1/2 cup fresh or frozen cranberries (for vinaigrette)

    1 tablespoon honey or maple syrup (for vinaigrette)

    1/4 cup balsamic vinegar (for vinaigrette)

    1/4 cup olive oil (for vinaigrette)

    1 tablespoon Dijon mustard (for vinaigrette)

    Salt and pepper to taste (for vinaigrette)


Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  1. Toss the cubed sweet potato and halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet.
  2. Roast for 25-30 minutes, flipping halfway through, until tender and golden brown.
  3. For the vinaigrette: In a small saucepan, combine cranberries, honey (or maple syrup), and balsamic vinegar. Cook over medium heat, stirring occasionally until cranberries burst and mixture thickens (about 10 minutes). Let cool for a few minutes, then whisk in olive oil and Dijon mustard. Season with salt and pepper to taste.
  4. In a large bowl, combine the mixed greens, roasted sweet potatoes, Brussels sprouts, toasted nuts, dried cranberries, red onion (if using), and goat cheese or feta (if using).
  5. Toss with the cranberry vinaigrette and serve immediately.

Notes

  1. Make it vegan by omitting the cheese and using maple syrup for the vinaigrette.
  2. Try adding extra fruits like pears, apples, or pomegranate seeds for added sweetness and color.
  3. If you prefer, use a different green like arugula or spinach instead of mixed greens.
  4. Can be made ahead by storing the roasted vegetables and vinaigrette separately, then assembling just before serving.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting, Tossing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 14g
  • Sodium: 190mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 5g
  • Cholesterol: 15mg

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