Clean Eating Harvest Salad
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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. 
Prep Time10 mins
Cook Time30 mins
Course: Appetizer, Salad
Cuisine: Clean Eating, Dairy Free, Gluten Free
Keyword: Clean Eating, Clean Eating Salad
Servings: 4
Calories: 282kcal


  • 4 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


  • 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.


Calories: 282kcal | Carbohydrates: 26g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Sodium: 57mg | Potassium: 716mg | Fiber: 8g | Sugar: 9g | Vitamin A: 9962IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 2mg