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Autumn Harvest Salad

Active Time: 15 minutes

Makes 2 servings

Autumn Harvest Salad.JPG


  • 4 cups mixed greens
  • 8 slices cooked sweet potato (reserved from dinner on Day 2)
  • 1 large apple, chopped and tossed in lemon juice to help prevent browning
  • 1 carrot, shredded
  • 2 scallions, thinly sliced
  • ¼ cup shredded extra-sharp cheddar cheese
  • Vinaigrette:
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon maple syrup
    • ½ teaspoon Dijon mustard
    • 1/8 teaspoon fine sea salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup extra-virgin olive oil


  1. Divided greens, sweet potato, apple, carrot, scallions, and cheese between two airtight containers. Store in the fridge. 2. In a jar with a lid or a small bowl, combine all vinaigrette ingredients. Shake or whisk until fully combined. Divide between two smaller containers. Refrigerate with salads for lunch on Day 3.