A vibrant, refreshing Christmas Salad filled with crisp greens, lush roasted vegetables, and a pop of tart cranberries, all drizzled with a creamy dressing.
Ingredients
Scale:
6 cups Mixed greens (arugula, spinach, and kale)
2 cups Roasted sweet potatoes
1 cup Fresh cranberries (or dried cranberries)
1/2 cup Feta cheese, crumbled
1/2 cup Walnuts, chopped
1/4 cup Olive oil
2 tablespoons Apple cider vinegar
1 tablespoon Honey
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C) for the roasted vegetables.
Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until they are golden brown and tender.
While the sweet potatoes are roasting, prepare your dressing by whisking together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl. Adjust sweetness to your liking.
Once the sweet potatoes are done, let them cool slightly.
In a large salad bowl, combine the mixed greens, roasted sweet potatoes, cranberries, feta cheese, and walnuts.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately, or refrigerate for up to 1 hour before serving to let the flavors meld.
