Autumn Harvest Salad with Creamy Date Vinaigrette
With fresh fall produce and Moroccan flavors, this autumn harvest salad with creamy date vinaigrette is the perfect complement to any lunch or dinner!
Creamy Date Dressing
- 2 medjool dates
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 tablespoon fresh parsley
- 1/4 teaspoon ras el hanout
- pinch red pepper flakes
- kosher salt to taste
- cracked pepper to taste
- reserved date-soaking water as needed
Autumn Harvest Salad
- 1 sweet potato peeled and diced
- 1/2 head cauliflower chopped
- 15 oz chickpeas drained and rinsed
- 1 1/4 tablespoons olive oil divided
- 1 tablespoon za'atar seasoning
- 1 teaspoon kosher salt
- 1 cup walnuts chopped
- 2 teaspoons honey
- 6 cups mixed greens
- 1 honeycrisp apple cored and sliced thin
- 1/2 cup feta
Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a large bowl, add the sweet potato, cauliflower, and chickpeas, then drizzle with 1 tablespoon of the olive oil and sprinkle in the za'atar seasoning and salt. Toss gently to coat and turn out onto the baking sheet, creating a single layer. Roast for 30 minutes, or until the vegetables are tender and browned. Remove from oven.
While the vegetables roast, heat a small pan over medium and add the remaining 3/4 teaspoon of olive oil. Add the walnuts and honey and gently stir to coat. Toast until the walnuts are browned and fragrant, then remove from heat and let cool on wax paper in a single layer.
Divide the mixed greens and honeycrisp apple between two plates, then scoop generous portions of the roasted veggies and chickpeas onto each salad. Divide the candied walnuts between the plates, top with feta cheese, and drizzle with the creamy date dressing. Enjoy!
Calories: 841kcal | Carbohydrates: 82g | Protein: 26g | Fat: 50g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 1160mg | Potassium: 1359mg | Fiber: 19g | Sugar: 28g | Vitamin A: 7795IU | Vitamin C: 83.2mg | Calcium: 315mg | Iron: 8.6mg