Harvest Salad with Creamy Pumpkin Vinaigrette

Name: Harvest Salad with Creamy Pumpkin Vinaigrette
Yield: 4 servings
Ingredients: 1 Package Of Little Leaf Farms Red & Green Leaf Mix; 1 Large Sweet Potato, Cubed Into ½” Pieces; 4 oz Goat Cheese; 3 tbsp Roasted Pepitas, Plus More For Garnishing; 3 tbsp Dried Cranberries; 3 tbsp Pumpkin Puree; 2 tbsp Olive Oil, Plus More For Drizzling; 2 tbsp Apple Cider Vinegar; 1.50 tbsp Honey; 1.50 tbsp Honey Mustard; Salt And Pepper

BY KATE OF DOMESTIKATED LIFE

Ingredients:

1 Package Of Little Leaf Farms Red & Green Leaf Mix

1 Large Sweet Potato, Cubed Into ½” Pieces

4 oz Goat Cheese

3 tbsp Roasted Pepitas, Plus More For Garnishing

3 tbsp Dried Cranberries

3 tbsp Pumpkin Puree

2 tbsp Olive Oil, Plus More For Drizzling

2 tbsp Apple Cider Vinegar

1.50 tbsp Honey

1.50 tbsp Honey Mustard

Salt And Pepper

Directions:

Preheat Oven To 400 Degrees.

Arrange Sweet Potato Cubes On A Rimmed Baking Sheet And Drizzle Lightly With Olive And Season With Salt And Pepper. Roast The Sweet Potatoes For About 20 Minutes In The Oven, Tossing Halfway Through.

While The Sweet Potatoes Cook, Prepare The Dressing. In A Bowl, Vigorously Whisk Together Pumpkin Puree, Olive Oil, Apple Cider Vinegar, Honey And Honey Mustard; Season With Salt And Pepper To Taste.

Take The Goat Cheese And Slice It Into 6-8 Pieces, Rolling Each Slice Into A Ball. Roughly Chop Pepitas; Roll Each Goat Cheese Ball In The Pepitas To Coat Well.

Divide Little Leaf Farms Red & Green Leaf Mix Between 2-3 Bowls And Top Each Salad Mixture With Sweet Potatoes, Goat Cheese Balls, Dried Cranberries And Extra Pepitas, If Desired.

Season The Salad With Fresh Cracked Black Pepper And Serve With The Creamy Pumpkin Vinaigrette.

CategorySaladTags#babyred&greenleaf, #glutenfree, #vegetarian

Ingredients