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Vegetarian Harvest Salad

Around this time of the year we are reminded about how beautiful each season is and how it brings beautiful harvests to so many delicious vegetables. During the autumn and winter we are given an abundant amount of sweet potatoes and pumpkins. With all of the many sales that pop up in the stores it’s hard not to take advantage of those prices and the amount of veggies you can snag.

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One of my favorite things to eat any time of the year is always the a delicious leafy green salad piled high with veggies and dressing. For this recipe I have combined some warm oven baked Sweet Potatoes with the vibrant Zucchini and toasted Pumpkin seeds. This recipe goes great with all types of different dressing so don’t be afraid to experiment with different flavors. The one thing I love about this salad is that it can be enjoyed with or without meat, I like to take a day or two out of my week and eat only fruits and vegetables. It’s great for the environment, your health and of course your taste buds.

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Have you ever tried a salad like this before? Come back and let us know what you think about our salad and let us know which type of dressing you used if any.

If you liked this recipe head over HERE to check out my delicious Apple Crisp. It’s a perfect dessert to follow this yummy salad.

Vegetarian Harvest Salad

Vegetarian Harvest Salad

Ingredients

  • 2 big handfuls of spinach/ mix greens
  • 1/2 large sweet potato
  • 1/2 zucchini
  • 5 cherry tomatoes
  • Seeds from a baking pumpkin

Instructions

  1. Before you make your salad, gut a baking pumpkin, gather the seeds, toss them with olive oil, salt and pepper, then spread them on a baking sheet and bake for 20 minutes.
  2. While that is going on, cut sweet potato into squares, saute' with a little oil/garlic until the sides are browned. Set aside, then slice zucchini and saute' the same way.
  3. Once your pumpkin seeds are finished baking, take 2 handfuls of greens and put in a bowl. Top with your sweet potato, zucchini, pumpkin seeds, cherry tomatoes cut in half, and a little feta cheese.
  4. Drizzle with balsamic vinegar or this simple dressing (I use it in all my salads): https://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe.html

 

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