Nikki's Fall Harvest Salad with Beets Sweet Potato and Goat Cheese

Fall Harvest Salad
Beets and sweet potatoes can be found in the grocery store year-round, but I really like to serve them in the cooler months. When I know I’m going to serve this salad I make the preparation easier on myself by roasting the vegetables ahead of time. They are cubed and stored in the fridge when I’m ready to assemble the salad, which makes it much easier. I’ve also noticed you can buy freshly prepared beets in some grocery stores, which is completely acceptable if you’re short on time.

This salad is a great salad for late fall and winter. I love to serve it at the holidays because it contains so many pretty colors and is pretty when plated!

Makes 4 to 6 servings

For the salad:
1 large container mixed greens
1 beet, roasted and cubed
½ cup candied walnuts
1 sweet potato, cooked, peeled and cubed
2 ounces goat cheese, crumbled

Sherry Dressing:

¼ cup of sherry vinegar
½ cup olive oil
¼ cup honey
½ teaspoon salt
¼ teaspoon cracked black pepper
2 fresh springs of thyme

Assemble the salad:
Arrange the mixed greens in a large salad bowl. Add the beets, walnuts, sweet potatoes, and goat cheese.
Make the dressing by adding all the ingredients to a mason jar and shaking it well until it’s completely emulsified.
Drizzle the dressing all around the salad so it is completely coated.
Toss the salad with tongs and serve it on individual plates. Enjoy!

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