Hearty Fall Salad
A rustic, comforting fall salad packed with roasted Brussels sprouts, sweet potatoes, crisp apples, and a sprinkle of feta, capturing the essence of autumn.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, peeled and cubed
- 2 apples, thinly sliced
- 4 cups mixed greens (baby spinach, arugula, romaine)
- 1 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the Brussels sprouts by trimming and halving them. Toss with olive oil, salt, and pepper.
- Roast the Brussels sprouts in a single layer on a baking sheet for about 20 minutes, tossing halfway.
- Roast the sweet potatoes on a separate baking sheet for 25-30 minutes, until tender.
- Prepare the apples by slicing thinly; toss in lemon juice to prevent browning.
- Assemble a bed of mixed greens in a large serving bowl.
- Layer the roasted Brussels sprouts and sweet potatoes over the greens, adding apples, walnuts, and feta.
- Dress with remaining olive oil and balsamic vinegar, seasoning with salt and pepper to taste, then toss gently.
Notes
For added protein, consider incorporating shredded rotisserie chicken or crispy bacon. If vegan, substitute feta with a creamy tahini dressing or avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg
Keywords: fall salad, roasted vegetables, healthy recipe, vegetarian salad, autumn flavors
Find it online: https://rusticflavor.com/fall-salad/