Fall Harvest Chopped Salad
Prep time
Total time
Serves: 6-8
  • 10 cups mixed greens lettuce
  • 1 cup sweet potato, diced into small cubes
  • 1 cup red beets, diced into small cubes (or you can use pre-cooked packaged beets like LoveBeets and cut into cubes)
  • ¼ teaspoon salt
  • 1 gala apple, sliced or chopped into cubes
  • 1 ripe pear, sliced or chopped into cubes
  • ¼ cup pumpkin seeds
  • ¼ cup chopped pecans
  • ¼ cup crumbled feta or dairy-free feta
  • ¼ cup dried cranberries
  • Almond Apple Dijon Dressing
  • ¼ cup almond butter
  • ¼ cup olive oil
  • 2 tablespoons grainy Dijon mustard
  • 3 tablespoons raw honey
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons pure apple cider vinegar
  1. Preheat the oven to 400 degrees.
  2. Spray a baking pan with cooking spray, and toss the sweet potato and beets with salt to season.
  3. Roast for 20 minutes or until just browned.
  4. Set beets and sweet potatoes aside to cool completely (you can also roast them the day before to save time!)
  5. In a large serving bowl add mixed greens and layer with the apple, pear, cooked beets and sweet potatoes, pumpkin seeds, pecans, cranberries, and crumbled feta or dairy-free cheese.
  6. Using a hand blender (I used my KitchenAid 2-Speed Hand Blender) add the dressing ingredients to a bowl (or the container that comes with the hand blender) and blend the dressing for 1 minute until completely emulsified (alternatively you can add ingredients to a jar and shake vigorously until all ingredients are blended and the dressing is emulsified).
  7. Warm the dressing in a saucepan, or keep at room temperature, or chill, then drizzle over salad just before serving!
  8. Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/autumn-chop-salad-with-roasted-beets-sweet-potato-and-apple-dijon-dressing-gluten-free-easily-vegan/