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Harvest Salad with Creamy Pumpkin Vinaigrette.

Print Recipe
Servings 2 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. of Roasted Pepitas plus more for garnishing
  • 3 Tbsp. of Dried Cranberries
  • 3 Tbsp. of Pumpkin Puree
  • 2 Tbsp. of Olive Oil plus more for drizzling
  • 2 Tbsp. of Apple Cider Vinegar
  • 1.5 Tbsp. of Honey
  • 1.5 Tbsp. of Honey Mustard
  • Salt and Pepper

Instructions
 

  • 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.