Image for Friendsgiving: Harvest Salad with Spinach

Friendsgiving: Harvest Salad with Spinach

30 minutes | Yield: 6 Servings

Elevate your Friendsgiving feast with a delightful Harvest Salad featuring fresh Soli Organic Baby Spinach, a medley of autumnal flavors, and a zesty dressing that's sure to impress.


  • 1 lb sweet potatoes (2 medium sweet potatoes)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ cup extra virgin olive oil
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons lime juice freshly squeezed
  • 4.5 oz Soli Organic Baby Spinach
  • 1 small green apple chopped
  • 1 small red apple chopped
  • ⅓ cup pecans toasted
  • ½ cup pumpkin seeds toasted
  • ½ cup dried cranberries
  • ½ cup feta cheese


  1. Roast sweet potatoes
  2. Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
  3. Dice peeled sweet potatoes into ½-inch or 1-inch thick pieces. Add them to a mixing bowl along with 2 tablespoons olive oil, and ¼ teaspoon salt and toss to combine.
  4. Spread sweet potatoes onto the prepared baking sheet.
  5. Roast at 400 F for 15 or 20 minutes on a medium rack. Remove from the oven and let cool. Proceed with the rest of the recipe while the sweet potatoes are roasted.
  6. Combine all of the ingredients for the salad dressing in a separate jar. Whisk together with a fork until emulsified.
  7. Add baby spinach, chopped apples, toasted pecans (some of them chopped), toasted pumpkin seeds, dried cranberries, feta cheese, and roasted sweet potatoes to a large mixing bowl.
  8. Add the salad dressing and toss to combine.

Recipe adapted from