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Thanksgiving Fall Harvest Salad | Victoria Tschoppp

Thanksgiving Fall Harvest Salad

Name: Thanksgiving Fall Harvest Salad
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 5 oz Spring mix; 1 piece Sweet potato; 1 tbsp Olive oil (for salad); Salt & pepper (for salad); 1 piece Apple; 0.33 cup Candied pecans; 2 tbsp Roasted sunflower seeds; 0.25 cup Pomegranate seeds; 4 oz Goat cheese; 3 tbsp Olive oil (for dressing); 2 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 2 tsp Honey; Salt & pepper (for dressing)

15 mins prepServes 4

Thanksgiving series Ep. 2: Thanksgiving Fall Harvest Salad 🥗

4 servings

What you need

2 pinch salt & pepper

¼ cup pomegranate seeds

2 tsp honey

4 tbsp olive oil

4 oz goat cheese

1 tsp dijon mustard

5 oz spring mix

2 tbsp sunflower seed

1 apple

1 sweet potato

⅓ cup candied pecans

2 tbsp apple cider vinegar

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Instructions

Preheat oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden. Let cool slightly.

In a large bowl, combine spring mix. Top with roasted sweet potatoes, apple slices, candied pecans, sunflower seeds, pomegranate seeds, and crumbled goat cheese.

In a measuring cup or bowl, whisk together 3 tbsp olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.

Drizzle the dressing over the salad right before serving and toss gently to combine and ENJOY!!

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Thanksgiving Fall Harvest Salad

What you need

Instructions

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