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Harvest Green Salad

I get rave reviews with this autumn salad. Guests say that it fills them up without weighing them down. Preparing the beets, sweet potatoes and salad dressing a day early allows me more time with guests. -Beth Royals of Richmond, Virginia
  • Total Time
    Prep: 25 min. Bake: 1 hour + cooling
  • Makes
    6 servings

Ingredients

  • 3 whole medium fresh beets
  • 1 large sweet potato, peeled and cubed
  • 2 tablespoons water
  • 1/2 cup reduced-fat balsamic vinaigrette
  • 2 tablespoons jellied cranberry sauce
  • 1 package (5 ounces) spring mix salad greens
  • 1/2 cup dried cranberries
  • 4 ounces crumbled Gorgonzola cheese

Directions

  • Wash beets; trim stem and leave root intact. Wrap beets in aluminum foil. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil and cool.
  • In a microwave-safe bowl, combine the sweet potato and water. Cover and microwave on high for 4-5 minutes or until tender. Cool.
  • In a blender, combine vinaigrette and cranberry sauce; cover and process until smooth. Peel beets and cut into slices.
  • On six salad plates, arrange the greens, beets and sweet potatoes. Sprinkle with cranberries and cheese. Drizzle with dressing.
Editor's Note: Use plastic gloves when peeling beets to avoid stains.
Nutrition Facts
1-1/8 cups: 187 calories, 9g fat (4g saturated fat), 17mg cholesterol, 438mg sodium, 23g carbohydrate (14g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fruit.
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