Make the most of your seasonal fall produce by creating a unique yet simple fall salad your guests are sure to love by learning how to make a harvest-themed spinach salad!
I love a good salad. Shocking, huh? I’m pretty sure enjoying salad is a pre-requisite for becoming a dietitian. But a cold salad in the middle of fall, well, that just doesn’t rock my boat. So when I discovered that roasted vegetables were being added to salads across the Internet, I have to say I was pretty excited! Not only does it heat the salad up, but it adds a whole new flavor and texture element.
Related: Roasted Cauliflower with Feta
Although I wish I would have gotten this recipe down pat the first time, that just isn’t always the case. In fact, I’m pretty sure I overcomplicated this recipe the first time around. I had sheet pans everywhere, I was cooking on the stove top – it was a huge mess and took FOREVER!
My secret ingredient that makes this harvest salad amazing? Roasted veggies! https://t.co/fV7TLlKp0r
— Around the Plate (@aroundtheplate) October 27, 2015
The salad was delicious… I took it with me to share with the middle and high school students and volunteers that work with my husband and I on Sunday nights and even the students were giving it thumbs up! THAT is success!! But I didn’t want to make such a mess of my kitchen or take an hour to create it again. Nope. Not going to happen.
So this weekend I streamlined the salad. Still delicious in less than half the time. Plus, I made enough to have leftovers for lunch tomorrow. Wahoo!
- 1 cup Brussels sprouts, halved
- 1 large sweet potato, chopped
- 1 medium Honeycrisp apple, cored and chopped
- 2 Tbsp Pomegranate aerils
- 2 cups spinach
- 2 Tbsp olive oil
- Preheat oven to 400 degrees F.
- In a medium bowl, toss Brussels sprouts and sweet potato pieces in olive oil. Make sure each piece is evenly coated.
- Spread out the Brussels sprouts and sweet potato pieces on a parchment paper lined baking sheet. Sprinkle with salt and place pan in the oven. Bake for 30 minutes.
- While Brussels sprouts and sweet potato pieces are baking, place 2 cups of spinach into a large bowl.
- Once Brussels sprouts and sweet potato pieces are done roasting, add them to the bowl of spinach.
- Top with chopped apple and pomegranate aerils.
- Serve with your favorite dressing on the side.