Description
A fresh and nutritious salad packed with seasonal vegetables and a light dressing.
Ingredients
Scale
- 4 cups mixed greens (spinach, kale, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, diced
- 1/2 cup roasted sweet potatoes, cubed
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and dry all vegetables.
- Chop tomatoes, cucumber, avocado, and sweet potatoes.
- In a large bowl, combine mixed greens, tomatoes, cucumber, avocado, sweet potatoes, cranberries, and walnuts.
- In a small bowl, whisk olive oil, balsamic vinegar, salt, and pepper.
- Drizzle dressing over the salad and toss gently.
- Serve immediately.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Add grilled chicken or tofu for extra protein.
- Substitute walnuts with almonds or pecans if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: harvest salad, healthy salad, vegetarian salad