About the Recipe
This is my kind of salad — hearty enough to be a meal, beautiful enough for a holiday table. It’s quick to make, full of texture, and lets the season shine on your plate.
Ingredients
4 cups mixed greens (kale, spinach, or arugula)
1 cup roasted sweet potato cubes
1 apple, thinly sliced
¼ cup toasted pecans or walnuts
¼ cup dried cranberries
Dressing: 2 tbsp Dijon mustard, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 tbsp water, pinch of salt
Preparation
Toss greens, sweet potatoes, apple, nuts, and cranberries in a large bowl.
Whisk dressing ingredients until smooth.
Drizzle over salad just before serving.
Tips and Variations
Add chickpeas or quinoa for protein; make extra dressing — it keeps 5 days.
From My Kitchen to Yours
I call this “Thanksgiving in a bowl.” Simple, colorful, and a reminder that gratitude tastes best fresh.