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HARVEST SALAD WITH CREAMY PUMPKIN VINAIGRETTE

BY KATE OF DOMESTIKATED LIFE

 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
1

Preheat Oven To 400 Degrees.

2

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.

3

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.

4

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.

5

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.

6

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