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Clean Eating Fall Salad

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"This fall inspired salad is perfect if your into clean eating. It tastes best served slightly warm and features a combination of fresh spinach, seeds, nuts, cranberries, avocado, and hot roasted sweet potatoes seasoned with a generous drizzle of balsamic vinegar."
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45 m servings 199
Original recipe yields 6 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Bring a pot of water to a boil over medium-high heat. Add sweet potatoes and boil until tender when pierced with a fork, about 10 minutes. Drain.
  3. Spread out sweet potatoes on an oven tray. Drizzle with olive oil and season with salt.
  4. Bake in the preheated oven until crispy, 15 to 20 minutes. Add walnuts, almonds, pumpkin seeds, and cranberries during the last 5 minutes of roasting and mix with the sweet potatoes. Remove from oven and allow to cool slightly.
  5. Arrange spinach on a salad platter. Spread warm sweet potato-nut mixture on top, add chopped avocado, and drizzle with balsamic vinegar. Mix gently with salad tongs before serving.

Nutrition Facts

Per Serving: 199 calories; 13.7 17.7 4.8 0 65 Full nutrition

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