Autumn Harvest Salad

Ingredients

• 1 medium sweet potato, peeled and diced
• 2 apples, cored and diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Directions

1. Preheat oven to 400°F. Place diced sweet potato on a baking sheet and roast for 15-20 minutes, or until tender. Remove from oven and set aside to cool.
2. In a large bowl, combine cooled sweet potato, apples, cranberries, and walnuts. In a small bowl, whisk together olive oil, apple cider vinegar, dijon mustard, and maple syrup. Pour dressing over salad and toss to combine.
3. Season with salt and pepper to taste. Serve immediately or store in refrigerator for up to 2 days.

Interesting Facts

• Sweet potatoes are an excellent source of Vitamin A and a good source of Vitamin C and fiber.
• Cranberries are a good source of Vitamin C and fiber.
• Walnuts are a good source of healthy fats, protein, and fiber.