Apple-Cranberry Salad

Apple-Cranberry Salad

This mix of beautiful greens keeps company with apples and cranberries to deliver a crowd pleasing side. Honeycrisp apples bring the sweetness, feta cheese adds a tangy bite, and pistachios offer a satisfying crunch. Crisp, tart, and a little tangy, this salad will be on your table all Fall. The vinaigrette—made with Dijon mustard, apple cider vinegar, orange juice, and a bit of sorghum syrup—delivers a light, well-balanced finish. It's always so satisfying to create a vinaigrette that can be used in other salad recipes. Crisp, tart, and a little tangy, this salad will be on your table all fall.
Ingredients

1 (8 ounce) sweet potato, peeled and cut into ½-in. pieces

4 tablespoons extra-virgin olive oil, divided

¾ teaspoon kosher salt, divided

½ teaspoon garlic powder, divided

2 tablespoons freshly squeezed orange juice (from 1 medium orange)

2 teaspoon Dijon mustard

2 teaspoon apple cider vinegar

1 ¼ teaspoons sorghum syrup

5 ounces mixed greens

1 large Honeycrisp apple, cored and thinly sliced

¾ cup dried cranberries

3 ounces Feta cheese, crumbled (about ¾ cup)

⅓ cup chopped shelled pistachios, roasted, and salted

Directions
Preheat oven to 425°F with a baking sheet on center oven rack. Combine sweet potato and 1 tablespoon of the oil in a medium bowl. Season with ½ teaspoon of the salt and ¼ teaspoon of the garlic powder; toss to coat. Once oven is preheated, remove baking sheet from oven and carefully spread sweet potato onto hot baking sheet. Place baking sheet back in oven and bake until sweet potato is tender and golden brown, 10 to 15 minutes, tossing once halfway through. Set aside to cool while preparing salad.

Whisk together orange juice, mustard, vinegar, sorghum syrup, and remaining ¼ teaspoon each salt and garlic powder in a large bowl. Gradually whisk in remaining 3 tablespoons oil until emulsified and combined. Add mixed greens, apple, cranberries, feta, pistachios, and roasted sweet potato to bowl with dressing, and toss to fully coat. Lightly mound salad onto a large serving platter, and drizzle with any dressing leftover at the bottom of the bowl. Serve immediately.