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Harvest Green Salad

 Harvest Green Salad
I get rave reviews with this autumn salad. Guests say that it fills them up without weighing them down. Preparing the beets, sweet potatoes and salad dressing a day early allows me more time with guests. -Beth Royals of Richmond, Virginia
6 ServingsPrep: 25 min. Bake: 1 hour + cooling


  • 3 whole medium fresh beets
  • 1 large sweet potato, peeled and cubed
  • 2 tablespoons water
  • 1/2 cup reduced-fat balsamic vinaigrette
  • 2 tablespoons jellied cranberry sauce
  • 1 package (5 ounces) spring mix salad greens
  • 1/2 cup dried cranberries
  • 4 ounces crumbled Gorgonzola cheese


  • Wash beets; trim stem and leave root intact. Wrap beets in aluminum
  • foil. Place on a baking sheet. Bake at 400° for 1 hour or until
  • tender. Remove foil and cool.
  • In a microwave-safe bowl, combine the sweet potato and water. Cover
  • and microwave on high for 4-5 minutes or until tender. Cool.
  • In a blender, combine vinaigrette and cranberry sauce; cover and
  • process until smooth. Peel beets and cut into slices.
  • On six salad plates, arrange the greens, beets and sweet potatoes.
  • Sprinkle with cranberries and cheese. Drizzle with dressing. Yield:
  • 6 servings.
Editor's Note: Use plastic gloves when peeling beets to avoid stains. This recipe was tested in a 1,100-watt microwave.

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Harvest Green Salad (continued)

Nutritional Facts: 1 serving equals 187 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 438 mg sodium, 23 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fruit.