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.

Recipe Stats

Ingredients

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

Method

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.