Fall Salad with Raspberry Vinaigrette

Fall Salad with Raspberry Vinaigrette
Our Fall Salad with Raspberry Vinaigrette is the perfect fall dish to share with family and friends! This seasonally-inspired dish, features our RASPBERRY Artisan Jam in a delicious raspberry vinaigrette which pairs perfectly with the sweet potato, apple, and feta.


  • Salad:
  • 1 medium sweet potato – cleaned and diced into ½ in. cubes
  • 2 tbsp. olive oil
  • 5 oz baby spinach
  • 5 oz arugula
  • 1 Honeycrisp apple, sliced
  • ¾ cup pomegranate seeds
  • ¾ cup pecan halves
  • ½ cup feta cheese crumbles
  • For the Raspberry Vinaigrette:
  • 2 tbsp. RASPBERRY Artisan Jam
  • 1 ½ tbsp. apple cider vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. water
  • Pinch of salt


  • Step 1 -
    Preheat oven to 450 Degrees F. Add diced sweet potato to a medium bowl and toss with olive oil. Season with salt and pepper to taste. Transfer to a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft and golden, tossing halfway through.
  • Step 2 -
    Make the dressing by combining all dressing ingredients in a small blender and blending until smooth.
  • Step 3 -
    In a large bowl, add spinach and arugula and toss to combine.
  • Step 4 -
    Arrange slices of apple over top, then sprinkle with pomegranate seeds, pecans and feta cheese.
  • Step 5 -
    Top with cooled sweet potato cubes, divide into bowls and drizzle with delicious homemade raspberry vinaigrette.
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