Organic Harvest Salad with Cinnamon Cranberry Vinaigrette
A fresh, hearty organic salad made with the best of fall's harvest, including sweet potatoes, butternut squash, apples and pears.
SERVES: 4 to 6
Use organic ingredients where possible.
- 7 to 8 cups packed baby spinach (or a baby spinach and arugula combo, if desired)
- 2 cups sweet potatoes, scrubbed and chopped (peeled, if desired)
- 1 butternut squash, peeled and chopped (about 2 1⁄2 cups)
- 2 tablespoons olive oil
- A pinch of salt
- 1 cup apple slices (any mild, sweet variety)
- 1 cup pear slices (any variety)
- 1⁄2 cup toasted pecans (*see directions for toasting)
- 1⁄2 cup Feta cheese
Cinnamon Cranberry Dressing:
- 1⁄2 cup olive oil
- 1⁄3 cup cranberries, fresh or frozen (if frozen, defrost until soft)
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1⁄2 teaspoon Simply Organic® Cinnamon
- A pinch of salt
For the salad:
- Preheat oven to 425 degrees.
- On a greased baking sheet, place the sweet potatoes and butternut squash, then sprinkle with salt and toss with olive oil.
- Roast the sweet potatoes and butternut squash for 20 to 30 minutes, until soft with slightly crispy corners.
- Remove from oven and allow to cool.
- In a large salad bowl, combine all ingredients and gently toss, being careful not to bruise the pears.
For the dressing:
- In a high-speed blender, combine all ingredients and pulse for about 60 seconds, until mixture is creamy and smooth.
- Pour salad dressing over the salad until lightly dressed.
*For the toasted pecans:
- Preheat oven to 350 degrees.
- In a greased skillet, scatter pecans in a single layer.
- Bake pecans in oven for 15 minutes, checking on them after about 7 minutes, until well toasted and fragrant.
- Allow to cool before adding to salad.
- For a savory-sweet flavor, substitute Gorgonzola cheese for the Feta.
- Substitute red or white wine vinegar for the apple cider vinegar, if desired.
- If you have leftover dressing, store in an air-tight container in the refrigerator for up to 7 days.