Saladschefsavvy5.0
Harvest Salad
This Harvest Salad recipe is a vibrant and nutritious salad featuring crisp greens, roasted vegetables, and autumn fruits including apples and pomegranates. Delicious enough to feed a crowd and beautiful enough to serve as a showstopper on the table!
👥 1 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Cook Sweet Potatoes
large sweet potatoes, cubed1
2
Preheat air fryer to 400 degrees. Spray the metal insert with non stick cooking spray.Add the cubed sweet potatoes, olive oil and seasonings to a large bowl and toss to combine.Spread the sweet potatoes in an even layer in the air fryer basket and cook for ⏱️ 10-15 minutes shaking the basket a couple times or until tender and crispy.
large sweet potatoes, cubed1tbsp olive oil1/2olive oil6 tbsp
3
Assemble Salad
4
Start by adding shredded kale to a large bowl. Top with pecans, blue cheese, pomegranate seeds, sliced apples and 1/4 cup sweet potatoes.
pecans, toasted1 tbspblue cheese, crumbled2 tbsppomegranate seeds1 tbspmedium apples, sliced1/2large sweet potatoes, cubed1
5
Drizzle with balsamic dressing and serve!
6
Balsamic Dressing
7
Add the dressing ingredients to a mason jar, cover and shake to combine.Set aside until you are ready to dress your salad. Leftover dressing can be stored in the refrigerator for up to 5 days.
Nutrition Facts
calories
585 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
20 g
sugar Content
27 g
sodium Content
1003 mg
protein Content
14 g
cholesterol Content
11 mg
carbohydrate Content
93 g
saturated Fat Content
5 g
unsaturated Fat Content
14 g
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