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A healthy, Fall inspired Clean Eating Salad. Served slightly warm with a delectable combination of fresh spinach, crunchy seeds and nuts, sweet cranberries, avocado, hot roasted sweet potatoes seasoned with a generous drizzle of balsamic vinegar.
I’ve been making this salad for years and I still feel kinda proud of myself whenever I serve it up. It’s one of those salads that everyone reaches for first. Serve it alongside grilled Chicken pieces, Steak or these Beef and Garlic Butter Skewers.
WARM & CRUNCHY
This Harvest Salad is not your regular cold side salad. The spinach leaves are topped with roasted sweet potatoes still hot from the oven. It is served slightly warm, so it’s a fantastic salad to serve up on a colder night.
I also like to roast my nuts, seeds and cranberries for a few minutes before adding them to the salad. This enhances the flavor & crunch of the the seeds and nuts and brings out the sweetness in the cranberries.
Ingredients you will need
- Fresh Spinach leaves
- Sweet Potatoes
- Ripe Avocado
- Walnuts
- Almonds
- Dried Cranberries (choose a brand without sugar and added oils like this one)
- Pumpkin seeds
- Balsamic Vinegar
HOW TO MAKE THIS CLEAN EATING HARVEST SALAD
- ROAST YOUR SWEET POTATOES: The best way to roast sweet potatoes is to boil them before roasting. This guarantees crispy roast potatoes. Preheat your Oven to 400F / 380C. Bring a pot of water to the boil and add your peeled and chopped sweet potato pieces and 1/4 teaspoon salt. Boil for approx 10 minutes until your sweet potato is tender when you stick a fork in it. Drain away the water. Lay sweet potato pieces on an oven tray and pour 1-2 teaspoons of olive oil over the top. Season with a little salt. Bake for 15 – 20 minutes until crispy.
- ROAST NUTS, SEEDS AND BERRIES : In the last 5 minutes of roasting your sweet potatoes, add walnuts, almonds, pumpkin seeds and cranberries to the pan. Mix them together with the sweet potatoes (this coats them in a little oil).
- Remove from oven and allow to cool slightly.
- Prep your salad bowl. Spread your freshly washed spinach leaves on a plate. Spread the warm (not too hot) sweet potatoes, nuts and cranberry mix over the leaves.
- Add your chopped Avocado pieces.
- Drizzle with balsamic vinegar.
- Use Salad tongs to mix slightly before serving.
WHAT TO SERVE WITH YOUR HARVEST SALAD
PRINT OUT THE RECIPE
Clean Eating Harvest Salad
Ingredients
- 3 cups Spinach leaves Fresh, washed
- 1 Ripe Avocado Chopped
- 1 ½ Cup Roasted Sweet Potatoes
- ¼ Cup Dried Cranberries
- ¼ Cup Almonds
- ¼ Cup Walnuts
- ¼ Cup Pumpkin Seeds
- 2 Tbsp Balsamic Vinegar
Instructions
- Preheat your Oven to 400F / 380C. ROAST SWEET POTATOES: Bring a pot of water to the boil and add your peeled and chopped sweet potato pieces. Boil for approx 10 minutes until sweet potato is tender when you stick a form in it. Drain. Lay sweet potato on an oven tray and pour 1-2 teaspoons of olive oil over the top. Season with a little salt. Bake for 15 - 20 minutes until crispy. ROAST NUTS, SEEDS AND BERRIES : In the last 5 minutes of roasting your sweet potatoes, add walnuts, almonds, pumpkin seeds and cranberries to the pan. Mix them together with the sweet potatoes (this coats them in a little oil). Remove from oven and allow to cool slightly.Prep your salad bowl. Spread your freshly washed spinach leaves on a plate. Spread the warm (not too hot) sweet potatoes, nuts and cranberry mix over the leaves. Add your chopped Avocado pieces.Drizzle with balsamic vinegar.Use Salad tongs to mix slightly before serving.
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