"partnering with @annieshomegrown & @thefeedfeed and I could not be more excited. when it comes to making a salad, of course having fresh produce and the right combo of foods is crucial, but what can really make or break it is the dressing.
i have finally found the dressing that pretty much pairs well with any salad combo: balsamic vinaigrette. it is pretty much always my go-to dressing when eating out or even when i am whipping up a salad mix at home.
DID YOU KNOW?? balsamic vinegar is high in antioxidants and minerals including potassium, calcium, sodium, and phosphorus — all essential for our cells that help keep our body’s running smoothly. i love using Annie’s Balsamic Vinaigrette Dressing because i can always find it at my local Whole Foods (where Annie's Dressing are 2/$6 from 8/12 - 8/25), it is non-gmo so nothing artificial and organic so it retains a much higher amount of those antioxidants and minerals, and i know i am supporting farmers who share the mission of sustainability through everything they do.
speaking of sustainability, august is here and the fall months are approaching which means sweet potatoes, tomatoes, and leafy greens are in season. aka perfect timing for a summer/fall harvest salad... woop woop!
Tag me if you recreate it!"
Harvest Salad with Annie's Balsamic Vinaigrette
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A Note from Feedfeed
You can get Annie's Dressings 2/$6 at Whole Foods from 8/12-8/25!
Find more yummy Annie's recipes like this here.
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- Recipe Card
Prep time 10mins
Cook time 30mins
Recipe Card
ingredients
- 2 medium sweet potatoes, diced and roasted
- 1 1/2 tablespoons olive oil
- 4 cup arugula, washed
- 2 cups spinach
- 1 cup cherry tomatoes, halved
- 2 cup purple cabbage, washed
- 5 tablespoons Annie's Organic Balsamic Vinaigrette
Method
Step 1
Preheat oven to 400° F and line a baking sheet with parchment paper.
Step 2
Slice sweet potatoes into 1/2 inch rounds and then slice into quarters to form small cubes. Drizzle with olive oil and toss to evenly coat.*
Step 3
Place in oven and bake for about 30 minutes until tender and golden brown on the outside.
Step 4
In the meantime, begin creating the salad mix by combining the arugula, spinach, cherry tomatoes, and purple cabbage in a large bowl.
Step 5
Once the potatoes are roasted to liking, let cool for a few minutes. Then add to salad mix.
Step 6
Finally, toss all ingredients in bowl and drizzle half of the dressing amount. Mix together with salad servers, then add the rest of the dressing and toss to combine.
Step 7
Notes: *option to sprinkle cinnamon on sweet potatoes for added flavor. *dressing amount is an estimate so more or less may be needed for preference.