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As the leaves turn vibrant shades of red and gold, there's no better time to embrace the bounty of the harvest season than with a delicious Harvest Bowl Salad. This wholesome dish brings together a medley of fresh, seasonal ingredients, creating a colorful and nutrient-packed meal that is as visually appealing as it is satisfying. Harvest bowl salads are not just a feast for the eyes; they are a celebration of flavors and textures, making use of the freshest ingredients available at local markets.

Harvest Bowl Salad with Apple Cider Vinaigrette

Celebrate the bounty of fall with a vibrant Harvest Bowl Salad featuring a homemade apple cider vinaigrette! This dish combines mixed greens, quinoa, roasted sweet potatoes, and crisp apples for a nutrient-rich meal. Perfect as a main or side, it's easily customizable to suit your taste. Discover the health benefits and delightful flavors that make this salad a seasonal favorite. Who's ready for a bowl of goodness? #HarvestBowl #FallSalad #HealthyEating #AppleCiderVinaigrette #SeasonalRecipes #SaladLove #MealPrepIdeas
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Ingredients
  

4 cups mixed greens (baby spinach, arugula, and kale)

1 cup cooked quinoa

1 medium apple, thinly sliced (preferably a tart variety like Granny Smith)

1 cup roasted sweet potatoes, cubed

1/2 cup cranberries (dried or fresh)

1/2 cup walnuts, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup red onion, thinly sliced

Salt and pepper to taste

Apple Cider Vinaigrette:

1/4 cup apple cider vinegar

1/4 cup olive oil

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and golden, flipping halfway through. Set aside to cool.

    Cook the Quinoa: Rinse 1/2 cup of quinoa under cold water. In a small pot, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let it cool.

      Make the Vinaigrette: In a small bowl or a mason jar, combine apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until fully combined. Taste and adjust seasoning if necessary.

        Assemble the Salad: In a large bowl, combine mixed greens, cooked quinoa, roasted sweet potatoes, sliced apples, cranberries, walnuts, red onion, and feta cheese (if using).

          Dress the Salad: Drizzle the apple cider vinaigrette over the salad and gently toss to combine, ensuring the ingredients are evenly coated.

            Serve: Divide the salad into bowls and enjoy immediately, or refrigerate for a couple of hours for the flavors to meld.

              Prep Time: 20 mins | Total Time: 1 hour | Servings: 4