Cranberry-Glazed Harvest Veggie Salad

$- 2 cups mixed greens (spinach, arugula, or kale) - 1 cup roasted sweet potatoes, cubed - 1/2 cup cooked quinoa - 1/2 cup feta cheese, crumbled - 1/2 cup toasted walnuts, chopped - 1/2 cup dried cranberries - 1/4 cup red onion, thinly sliced - 1/4 cup olive oil - 2 tablespoons apple cider vinegar - 2 tablespoons cranberry sauce - 1 tablespoon honey or maple syrup - Salt and pepper to taste This recipe is a mix of fresh and hearty flavors. The core ingredients make a solid base. You can use mixed greens like spinach, arugula, or kale for a vibrant look. Roasted sweet potatoes add sweetness and texture. Cooked quinoa boosts protein and gives a nice chew. Crumbled feta cheese lends a creamy touch. Toasted walnuts add crunch and depth. For extra flavor, dried cranberries bring sweetness and tartness. Thinly sliced red onion adds a crunch and a mild bite. Olive oil and apple cider vinegar make a bright dressing. Homemade cranberry sauce gives the salad its name and flavor. Finally, honey or maple syrup can sweeten the dressing. Season with salt and pepper to taste. Together, these ingredients create a salad that is both fresh and filling. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). While the oven heats up, cut the sweet potatoes into cubes. Toss them in a bowl with olive oil, salt, and pepper. Make sure every piece gets coated. Spread the cubes on a baking sheet in a single layer. Roast them for 25 to 30 minutes. They should turn golden and tender. Remember to turn them halfway through to cook evenly. Once done, take them out and let them cool. Start by rinsing the quinoa under cold water. This step helps remove any bitterness. In a pot, combine one part quinoa with two parts water. Bring it to a boil and then lower the heat. Let it simmer for about 15 minutes. The water should absorb fully. After cooking, use a fork to fluff the quinoa. Fluffing makes it light and airy. Set it aside to cool before mixing it into your salad. In a small bowl, whisk together the olive oil, apple cider vinegar, cranberry sauce, and honey or maple syrup. Mix well until all the ingredients blend together. Taste the dressing and adjust sweetness or seasoning to your liking. If you like it sweeter, add more honey or syrup. For a tangier taste, add a bit more vinegar. This dressing will add a burst of flavor to your salad. To present your Cranberry-Glazed Harvest Veggie Salad beautifully, use a large shallow dish. This allows all the colors to shine. Sprinkle extra walnuts and cranberries on top. Garnish with fresh herbs like parsley or cilantro for a festive touch. For accompaniments, pair this salad with crusty bread or creamy soup. These options enhance the meal experience. You can switch the mixed greens to your favorites. Try using romaine or butter lettuce. For proteins, include grilled chicken, chickpeas, or tofu. If you want vegan options, skip the feta or use a plant-based substitute. To make it gluten-free, ensure your quinoa is certified gluten-free and use gluten-free dressing. Spice up the dressing by adding a pinch of cayenne or smoked paprika. This adds a warm kick and depth. For extra crunch, consider adding sliced bell peppers or crispy chickpeas. These additions not only enhance the taste but also make the salad more satisfying. Pro Tips Choose Seasonal Greens: Using seasonal greens enhances flavor and freshness. Options like spinach, arugula, or kale are great for this salad. Customize Your Nuts: Feel free to swap walnuts for pecans or almonds for a different texture and flavor profile. Make It Vegan: To make this salad vegan, simply omit the feta cheese or use a plant-based feta alternative. Prep Ahead: Roast sweet potatoes and cook quinoa ahead of time for an easy assembly on busy days. {{image_2}} You can easily change the veggies in this salad based on what is fresh and in season. - Spring: Use asparagus or snap peas instead of sweet potatoes. - Summer: Try fresh tomatoes or bell peppers for a colorful twist. - Fall: Add roasted beets or butternut squash for a hearty touch. - Winter: Incorporate Brussels sprouts or carrots for a crunchy bite. These swaps keep your salad fresh and exciting. You can also customize based on what you find at the store. This way, you enjoy the best flavors each season offers. While I love the cranberry dressing in this recipe, you have options! - Store-Bought: Grab a balsamic vinaigrette for a quick fix. - Homemade: Try mixing lemon juice, olive oil, and mustard for a tangy flavor. You can also experiment with other dressings like tahini or yogurt-based ones. Each choice adds its own flair to the salad. Adding proteins makes this salad more filling and delicious. - Grilled Chicken: Slice it and add on top for a hearty meal. - Chickpeas: Toss in a can for a quick vegetarian boost. These proteins not only enhance the taste but also provide essential nutrients. You get energy and stay full longer. To store leftovers, use an airtight container. This keeps the salad fresh longer. Place the salad in the fridge right after serving. It stays good for up to three days. The greens may wilt but the rest will hold well. After assembly, roasted sweet potatoes last for about five days. Quinoa can stay fresh for up to a week. You can freeze some parts of this salad. However, I do not recommend freezing the whole salad. The mixed greens will become mushy. Instead, freeze the roasted sweet potatoes and quinoa separately. Use freezer bags and remove as much air as possible. They will keep well for about three months. If you want to warm up the sweet potatoes or quinoa, do not microwave them. Instead, heat them gently in a pan over low heat. Stir often to avoid sticking. You can serve the salad cold or warm, based on your taste. Top with fresh ingredients like walnuts and cranberries for a beautiful look. You can try using other fruity sauces. Options like raspberry or cherry sauce work well. You can also mix honey with a bit of lemon juice for sweetness. This gives a nice flavor and keeps the salad fresh. The salad stays fresh for about three days in the fridge. If you keep the dressing separate, it can last longer. Roasted sweet potatoes and quinoa can also stay fresh for up to five days. Just store them in airtight containers. Yes, you can make this salad ahead. Prepare the sweet potatoes and quinoa the day before. Mix the salad, but wait to add the dressing until just before serving. This keeps everything crisp and tasty. Store the components separately for best results. This blog post shared a delicious salad recipe featuring mixed greens, roasted sweet potatoes, and quinoa. You learned how to roast sweet potatoes, cook fluffy quinoa, and prepare a tasty dressing. We discussed tips for serving, ingredient swaps, and unique variations to keep it fresh and exciting. Remember, you can customize this salad based on the season or your taste. Enjoy making this versatile dish that is both nutritious and satisfying!$

Cranberry-Glazed Harvest Veggie Salad

A vibrant salad featuring mixed greens, roasted sweet potatoes, quinoa, and a tangy cranberry dressing.

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Prep Time 15

Cook Time 45

Total Time 1

Course Salad

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 cups mixed greens (spinach, arugula, or kale)
1 cup roasted sweet potatoes, cubed
0.5 cup cooked quinoa
0.5 cup feta cheese, crumbled
0.5 cup toasted walnuts, chopped
0.5 cup dried cranberries
0.25 cup red onion, thinly sliced
0.25 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons cranberry sauce (preferably homemade)
1 tablespoon honey or maple syrup
to taste salt and pepper

Instructions

Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and tender, turning halfway through. Let cool.
Prepare the Quinoa: Rinse quinoa under cold water, then cook according to package instructions. Typically, combine 1 part quinoa to 2 parts water, bring to a boil, then simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside to cool.
Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, cranberry sauce, honey (or maple syrup), salt, and pepper until well combined. Adjust sweetness and seasoning based on your preference.
Assemble the Salad: In a large salad bowl, add mixed greens, roasted sweet potatoes, cooked quinoa, crumbled feta, toasted walnuts, dried cranberries, and red onion.
Drizzle and Toss: Pour the dressing over the salad and gently toss until everything is well coated.
Serve: Divide the salad among serving plates or bowls for individual servings.

Notes

Arrange the salad in a large shallow dish and sprinkle extra walnuts and cranberries on top for a festive look. Consider garnishing with a few sprigs of fresh herbs like parsley or cilantro for an appealing touch.

Keyword autumn, healthy, salad, vegan