Go Back
–+ servings
Apple Harvest Salad with cranberries, apples, pecans, red onion and drizzled with a rosemary vinaigrette.

Apple Harvest Salad with Rosemary Vinaigrette

Our apple harvest salad with rosemary vinaigrette blends apples, sweet potato, and greens into a delicious fall recipe for glowing, healthy skin.
Print Recipe Pin Recipe
Servings: 6

Ingredients

For the Salad

  • 6 cups mixed leafy greens
  • 1 large apple (Honeycrisp or Fuji, thinly sliced)
  • ½ cup roasted sweet potato (peel, and finely cubed)
  • avocado oil (drizzle for roasting)
  • ¼ cup red onion (thinly sliced)
  • ¼ cup raw or lightly toasted pecans or pumpkin seeds
  • 2 tbsp dried cranberries (apple juice sweetened)

For the Rosemary Apple Cider Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp raw honey or maple syrup
  • 1 tsp fresh rosemary (finely minced)
  • Sea salt and black pepper (to taste)

Instructions

  • Preheat oven to 400°F (200°C). Toss the sweet potatoes with a drizzle of avocado oil and a pinch of sea salt. Roast for 20–25 minutes, until tender and lightly golden. Let cool slightly.
  • In a large bowl, combine greens, roasted sweet potato, apple slices, red onion, cranberries, and nuts or seeds.
  • Whisk together all vinaigrette ingredients until well emulsified.
  • Drizzle dressing over salad just before serving and toss to coat evenly.
  • Serve immediately and enjoy your cozy harvest glow.