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Harvest Salad With Cinnamon Cranberry Vinaigrette

15 INGREDIENTS • 10 STEPS • 1HR 10MINS

Harvest Salad With Cinnamon Cranberry Vinaigrette

Recipe

5.0

1 rating
This fresh, hearty organic harvest salad recipe includes sweet potatoes, butternut squash and pears all topped off with a sweet cinnamon cranberry vinaigrette.
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This fresh, hearty organic harvest salad recipe includes sweet potatoes, butternut squash and pears all topped off with a sweet cinnamon cranberry vinaigrette.
author_avatar
Simply Organic
For over two decades, Simply Organic® has focused on bringing you organic ingredients you can feel good about — from our bottled single spices and herbs to our blends, extracts, seasoning mixes, simmer sauces, finishing salts, and more.

1HR 10MINS

Total Time

$1.74

Cost Per Serving

Ingredients

Servings
8
us / metric
Dressing
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Olive Oil
120 mL
Olive Oil
Fresh Cranberry
35 g
Fresh Cranberries
or frozen (if frozen, defrost until soft)
Apple Cider Vinegar
3 Tbsp
Apple Cider Vinegar
Honey
1 Tbsp
Honey
Salt
1 pinch
Salt
Salad
Sweet Potato
480 mL
Sweet Potatoes, scrubbed, chopped
peeled, if desired
Butternut Squash
350 g
Butternut Squash, peeled, chopped
Pink Himalayan Sea Salt
2 pinches
Pink Himalayan Sea Salt
Olive Oil
2 Tbsp
Olive Oil
Fresh Baby Spinach
210 g
Fresh Baby Spinach, firmly packed
or Baby Spinach and Arugula Combo
Apple
125 g
Apples, sliced
any mild, sweet variety
Pear
150 g
Pears, sliced
any variety
Pecans
50 g
Pecans
Feta Cheese
75 g
Feta Cheese

Nutrition Per Serving

VIEW ALL
Calories
304
Fat
23.4 g
Protein
3.6 g
Carbs
22.6 g
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author_avatar
Simply Organic
For over two decades, Simply Organic® has focused on bringing you organic ingredients you can feel good about — from our bottled single spices and herbs to our blends, extracts, seasoning mixes, simmer sauces, finishing salts, and more.

Author's Notes

For a savory-sweet flavor, substitute Gorgonzola cheese for the feta. Substitute red or white wine vinegar for the apple cider vinegar, if desired.

Store any leftover dressing in an air-tight container in the refrigerator for up to 7 days.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In a greased oven-safe skillet, scatter Pecans (50 g) in a single layer.
step 3
Bake pecans for 15 minutes until well toasted and fragrant, checking and turning them after about 7 minutes. Allow to cool before adding to salad.
step 4
To make the salad, preheat oven to 425 degrees F (220 degrees C).
step 5
On a greased baking sheet, place Sweet Potatoes (480 mL) and Butternut Squash (350 g), then sprinkle with Pink Himalayan Sea Salt (1 pinch) and toss with Olive Oil (1 Tbsp).
step 6
Roast sweet potatoes and squash for 20 to 30 minutes, until soft with slightly crispy corners.
step 7
Remove from oven and allow to cool.
step 8
In a large salad bowl, gently combine sweet potatoes, butternut squash, Pink Himalayan Sea Salt (1 pinch), Olive Oil (1 Tbsp), Fresh Baby Spinach (210 g), pecans, Apples (125 g), Pears (150 g), and Feta Cheese (75 g), being careful not to bruise the pears.
step 9
In a high-speed blender, combine Olive Oil (120 mL), Fresh Cranberries (35 g), Apple Cider Vinegar (3 Tbsp), Honey (1 Tbsp), Ground Cinnamon (1/2 tsp), and Salt (1 pinch), and pulse for about 60 seconds, until mixture is creamy and smooth.
step 10
Pour over salad until lightly dressed, and serve.
step 10 Pour over salad until lightly dressed, and serve.
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