Fall Salad with Raspberry Vinaigrette

Bowl of Fall Salad with Raspberry Vinaigrette drizzled on top
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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