We're sharing our beloved Harvest Salad recipe with you so you can re-create your own all season long.
½ cup sweet potatoes, diced in ½ in cubes
Apple cider vinegar
½ cup Honeycrisp apples, diced in ½ in cubes
1. Roast Sweet Potatoes
Preheat oven to 400 degrees. Spread diced sweet potatoes in an even layer on a baking sheet. Drizzle with oil and a pinch of salt. Mix to coat the potatoes evenly. Bake until potatoes are fork tender with golden brown edges, about 15-18 minutes. Remove from oven and cool.
2. Toast Pecans
Turn oven down to 350 degrees. Spread the diced pecans in an even layer on a baking sheet and just until aromatic, about 5 minutes. Remove from oven and let cool.
3. Make Cranberry-Pecan Couscous
In a saucepan, bring 1 cup of pearled couscous and 1 ¼ cup of water to a boil. Turn down the heat and simmer, covered, for about 10 minutes until the water is evaporated and the couscous is fluffy and tender. Remove from heat and toss with a drizzle of oil of your choice.
Once cool, add 1 tbsp of apple cider vinegar, 1 cup of dried cranberries and ¼ cup of toasted pecans to the couscous and stir. Salt and pepper to taste. (Cover & refrigerate any extra cranberry-pecan couscous. It’s a delicious side dish to any fall/winter dinner!)
4. Assemble Harvest Salad
On a bed of mixed greens, add 1/2 cup of cranberry-pecan couscous. Top with diced Honeycrisp apples and roasted sweet potatoes. Finish with creamy goat cheese crumbles. Serve with balsamic vinaigrette and enjoy!
If you try this at home, we'd love to see it! Tag us in your homemade Harvest Salad creations @farmersfridge on Instagram and Twitter.