loveandlemons4.7
Roasted Sweet Potato and Cranberry Salad
A hearty salad filled with wheat berries & roasted sweet potatoes tossed with greens & a warming apple cider-cinnamon dressing. A healthy fall side or main.
👥 3 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Roast the sweet potatoes: Preheat your oven to 400 degrees. Chop the sweet potato into bite-sized cubes. Drizzle with some olive oil, sprinkle with salt and pepper, and roast in the oven for ⏱️ 20-30 minutes, or until the edges start to turn darker and roasty. (In the photo I have some sage on my baking sheet, you can roast your sage so it gets a little crispy, but take it off before the sweet potatoes are done).
large sweet potato, chopped into cubes1
2
Make the dressing: In a small bowl, whisk together the olive oil, garlic, honey, apple cider vinegar, cinnamon, sage, salt, and pepper. Taste and adjust seasonings, and set aside.
honey2 teaspoonsapple cider vinegar1 teaspoon
3
Place the greens in a large bowl. Toss the warm wheat berries and hot sweet potatoes over them so they wilt slightly from the heat. Add the dressing, as much or little as you like. Toss. Add the cranberries, feta, pumpkin seeds, and a pinch of red pepper flakes. Gently toss again. Taste and adjust seasonings, and serve.
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