Clean Eating Fall Salad recipe

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Ingredients

1 ½ cups peeled, cubed sweet potatoes
1 teaspoon olive oil, or more as needed
salt to taste
¼ cup walnuts
¼ cup almonds
¼ cup pumpkin seeds
¼ cup dried cranberries
4 cups fresh spinach
1 avocado, chopped
2 tablespoons balsamic vinegar

Nutrition Info

198.7 calories
carbohydrate: 17.7 g
cholesterol: : -
fat: 13.7 g
fiber: 5 g
protein: 4.8 g
saturatedFat: 1.8 g
servingSize: -
sodium: 64.7 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Bring a pot of water to a boil over medium-high heat. Add sweet potatoes and boil until tender when pierced with a fork, about 10 minutes. Drain.

  3. Spread out sweet potatoes on an oven tray. Drizzle with olive oil and season with salt.

  4. Bake in the preheated oven until crispy, 15 to 20 minutes. Add walnuts, almonds, pumpkin seeds, and cranberries during the last 5 minutes of roasting and mix with the sweet potatoes. Remove from oven and allow to cool slightly.

  5. Arrange spinach on a salad platter. Spread warm sweet potato-nut mixture on top, add chopped avocado, and drizzle with balsamic vinegar. Mix gently with salad tongs before serving.

Recipe Yield

6 servings

Recipe Note

This fall inspired salad is perfect if your into clean eating. It tastes best served slightly warm and features a combination of fresh spinach, seeds, nuts, cranberries, avocado, and hot roasted sweet potatoes seasoned with a generous drizzle of balsamic vinegar.

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