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- 2 cups mixed greens (spinach, arugula, or kale) - 1 cup roasted sweet potatoes, cubed - 1/2 cup cooked quinoa - 1/2 cup crumbled feta cheese - 1/2 cup toasted walnuts, coarsely chopped - 1/2 cup dried cranberries - 1/4 cup red onion, finely sliced - 1/4 cup extra virgin olive oil - 2 tablespoons apple cider vinegar - 2 tablespoons cranberry sauce (homemade is best) - 1 tablespoon honey or maple syrup - Salt and freshly ground black pepper to taste Add extra flavors with these options: - Fresh herbs like parsley or cilantro - Sliced avocados for creaminess - Pomegranate seeds for a burst of color - Grilled chicken or chickpeas for protein - Spicy pepper flakes for heat Fresh herbs offer bright, bold flavors. Use them to enhance dishes. They work well in salads and dressings. Dried herbs are more concentrated. They give depth to cooked meals. If using dried herbs, use less than fresh. Always adjust based on your taste. For this salad, fresh parsley or cilantro adds a lovely touch. Try both to see what you like best! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). Grab a mixing bowl. Toss the cubed sweet potatoes with olive oil, salt, and black pepper. Make sure they are well coated. Spread them on a baking sheet lined with parchment paper. Roast them for 25 to 30 minutes. Stir halfway through cooking. They should turn golden brown and be tender when pierced with a fork. Once done, let them cool slightly. Next, rinse the quinoa under cold water. Use a fine-mesh sieve to remove bitterness. Cook the quinoa according to the package instructions. Usually, you will use a ratio of 1 part quinoa to 2 parts water. Bring the water to a boil, then reduce to a simmer. Cover and cook for about 15 minutes. The water should be absorbed, and the quinoa should look fluffy. Remove it from heat and let it cool with the lid on for a few minutes. Fluff it with a fork before using. In a small bowl, mix the extra virgin olive oil, apple cider vinegar, cranberry sauce, and honey or maple syrup. Whisk the mixture until smooth and well blended. Taste it and adjust the sweetness or salt if needed. You want a balanced flavor that complements the salad. Now it’s time to put the salad together. In a large salad bowl, layer the mixed greens at the bottom. Then add the roasted sweet potatoes, cooked quinoa, crumbled feta, toasted walnuts, dried cranberries, and sliced red onion. Each layer adds unique flavors and textures. Drizzle your homemade dressing over the salad. Use salad tongs or two large spoons to gently toss everything together. Ensure that all the ingredients are mixed well and coated in the dressing. This step is key to a delicious salad. For a beautiful presentation, share the salad into individual plates or bowls. You can serve it on a large, shallow dish. Garnish with extra toasted walnuts and dried cranberries on top. Adding fresh herbs like parsley or cilantro gives the dish a vibrant look. Enjoy this fresh and flavorful salad! To roast sweet potatoes well, start with the right cut. Cut them into even cubes. This helps them cook evenly. Toss the cubes in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Bake at 400°F (200°C) for 25-30 minutes. Stir them halfway to get an even golden color. They are done when they are tender and slightly caramelized. Cooking quinoa is easy if you rinse it first. This removes any bitter taste. Use a 1:2 ratio of quinoa to water. Bring water to a boil, then lower the heat to simmer. Cover the pot and cook for about 15 minutes. When done, let it sit for a few minutes with the lid on. Fluff it gently with a fork to keep it light and airy. Assembling the salad in layers makes it look nice. Start with the mixed greens as your base. Then add roasted sweet potatoes and quinoa. Sprinkle crumbled feta and walnuts on top. Add dried cranberries and red onion for a pop of flavor. This order helps keep the greens fresh and crisp. For a beautiful presentation, use a large, shallow dish. This allows each layer to show. Garnish the top with extra walnuts and cranberries. A sprinkle of fresh herbs like parsley adds color. Aim for a vibrant look with a mix of textures and colors. This makes your salad not only tasty but also eye-catching. Pro Tips Choosing Greens: Opt for a mix of greens to enhance the flavor and texture of your salad. Spinach adds a tender touch, while kale offers a hearty crunch. Sweet Potato Secrets: For extra sweetness, try using garnet yams instead of regular sweet potatoes, and season them with a pinch of cinnamon before roasting. Perfect Quinoa: For added flavor, cook your quinoa in vegetable broth instead of water. This will elevate the taste profile of your salad significantly. Dressing Variations: Experiment with different vinegars or add a splash of orange juice to the dressing for a citrusy twist that complements the cranberries beautifully. {{image_4}} You can change the greens in the salad. Spinach adds a soft, mild taste. Arugula brings a peppery kick. Kale gives a hearty crunch. If you want more protein, try adding grilled chicken or chickpeas. These options boost flavor and nutrition. Use seasonal veggies for fresh flavors. In fall, add roasted Brussels sprouts or butternut squash. In spring, try fresh snap peas or radishes. Carrots add sweetness all year. Mixing in seasonal vegetables makes your salad vibrant and exciting. You can switch the dressing for new tastes. A lemon vinaigrette brightens the dish. A creamy tahini dressing adds richness. For a spicy twist, mix in some sriracha. Each dressing can change the salad's feel, so experiment and find your favorite! To keep your Cranberry-Glazed Harvest Veggie Salad fresh, store it in the fridge. Place any leftovers in an airtight container. This way, the salad stays crisp and tasty. Aim to eat it within three days for the best flavor and texture. I recommend using glass or high-quality plastic containers. These containers seal tightly and keep moisture out. If you have a salad with dressing, keep the dressing separate until you're ready to eat. This helps maintain the crunch of the greens. If you want to refresh the salad, add a little olive oil and vinegar before serving. For the sweet potatoes or quinoa, you can reheat them in the microwave. Heat in short bursts to avoid overcooking. Enjoy your salad with a burst of flavor, just like the first time! Yes, you can make this salad ahead of time. Just keep the dressing separate until serving. This helps keep the greens fresh and crisp. You can prepare the roasted sweet potatoes and quinoa a day before. Store them in the fridge. Combine everything when you’re ready to eat. If you need a substitute for cranberries, try raisins or chopped apples. Both add sweetness and texture. You can also use other dried fruits like cherries or apricots. They will give the salad a unique twist. Experiment with what you have on hand. Yes, this salad is gluten-free! It uses quinoa, which is a gluten-free grain. All the other ingredients, like veggies and nuts, are also gluten-free. This makes it a great option for those with gluten sensitivities. Absolutely! You can use almonds, pecans, or even sunflower seeds. Each nut adds a different flavor and crunch. Choose what you love best or what you have in your pantry. Mixing nuts can also create a great taste. Cooked quinoa can last about 3 to 5 days in the fridge. Be sure to store it in an airtight container. If you notice any off smells or changes in texture, it’s best to toss it. Always check before you use it again! Cranberry-glazed harvest veggie salad is a hearty and tasty dish. We covered the main and optional ingredients, each with their role in flavor. I shared steps for roasting sweet potatoes, cooking quinoa, and making a great dressing. You learned tips for perfecting each step and ideas for variations to suit your taste. Proper storage helps your salad last longer. With these insights, you can make and enjoy this salad all season long. Embrace your creativity, and share this delicious salad with others!

Cranberry-Glazed Harvest Veggie Salad

A vibrant salad featuring mixed greens, roasted sweet potatoes, quinoa, and a tangy cranberry dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups mixed greens (choose from spinach, arugula, or kale)
  • 1 cup roasted sweet potatoes, cubed
  • 1/2 cup cooked quinoa
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted walnuts, coarsely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup red onion, finely sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cranberry sauce (homemade recommended for best flavor)
  • 1 tablespoon honey or maple syrup
  • to taste salt and freshly ground black pepper

Instructions
 

  • Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed sweet potatoes with olive oil, salt, and freshly ground black pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until they are golden brown and tender when pierced with a fork. Remove from the oven and let them cool slightly.
  • Rinse the quinoa under cold running water in a fine-mesh sieve to remove any bitterness. Cook the quinoa according to package instructions, typically using a ratio of 1 part quinoa to 2 parts water. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for approximately 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool in the pot with the lid on for a few minutes before fluffing with a fork.
  • In a small bowl, combine the extra virgin olive oil, apple cider vinegar, cranberry sauce, and honey (or maple syrup). Whisk the mixture vigorously until it's well blended and smooth. Taste and adjust the sweetness or seasoning by adding more honey or salt as desired.
  • In a large salad bowl or platter, layer in the mixed greens first. Next, add the roasted sweet potatoes, cooked quinoa, crumbled feta, toasted walnuts, dried cranberries, and thinly sliced red onion.
  • Drizzle the dressing generously over the salad. Using salad tongs or two large spoons, gently toss the ingredients together until all components are thoroughly mixed and coated in the dressing.
  • Share the salad evenly into serving plates or bowls for a delightful presentation.

Notes

For an elegant touch, serve the salad on a large, shallow serving dish and garnish with extra toasted walnuts and dried cranberries sprinkled on top. Add a few sprigs of fresh herbs, such as parsley or cilantro, to give a vibrant pop of color and freshness to the dish.
Keyword fall, healthy, salad, vegan