Fall Salad with Creamy Cinnamon Vinaigrette

Looking for a super easy and delicious salad to meal prep? Try this Fall Salad with Creamy Cinnamon Vinaigrette. It is full of autumn flavors and is dairy-free and vegetarian. Made with sweet potato, beets, lentils, and dates.

Ingredients needed to make this salad

  • Mixed Greens
  • Broccoli Slaw- I added Trader Joe’s Broccoli Slaw to the salad for more veggies and a crunchy texture.
  • Sweet Potato
  • Beets- I used Trader Joe’s Steamed and Peeled Baby Beets.
  • Lentils- To keep this salad vegetarian, use Trader Joe’s Steamed Lentils. Lentils are high in protein and fiber which make this salad hearty.
  • Goat Cheese-  I used Trader Joe’s Pumpkin Spice Goat Cheese. I really like it! You can use any goat cheese.
  • Apple
  • Lemon
  • Cinnamon

Creamy Cinnamon Vinaigrette

  • Olive Oil
  • Water
  • Apple Cider Vinegar
  • Dijon Mustard
  • Dates
  • Cinnamon
  • Salt
  • Garlic

How to make this salad 

The best part of the salad is that the only thing you need to cook is the sweet potatoes! You can put this salad together in less than 15 minutes.

Cook the sweet potatoes- 

Begin by cubing the sweet potato into 1/2 inch pieces.

In a mixing bowl, add 1/2 tsp olive oil, 1 tsp salt, 1 tsp pepper, 1 tsp cinnamon, and cubed sweet potatoes. Mix everything together so the sweet potatoes are evenly coated.

Air fryer for 10-12 minutes at 400F.  Shake the basket after 6 minutes.

Make the dressing- 

Begin by pitting and chopping the dates into 1/4 inch pieces. Add all of the ingredients to a high-speed blender. Blend until everything is mixed together.

Assemble the salad- makes 1 

Slice the apple, put it in a mixing bowl, squeeze lemon juice on top of it, and 1 tsp of cinnamon. Mix it together.

Add mixed greens, broccoli slaw, 2 sliced beets, 1/2 cup of cooked sweet potatoes, 1/2 sliced apple, 1 cup of lentils, and goat cheese. Sprinkle the desired amount of dressing. Mix and enjoy!

More satisfying salads:

Caprese Steak Salad

Summer Arugula Salad with Parmesan Vinaigrette

Fall Salad with Creamy Cinnamon Vinaigrette

Servings: 4 salads

Ingredients

  • 1 bag mixed greens Use 1 handful per salad
  • 1 bag broccoli slaw use 1 handful per salad
  • 1 sweet potato
  • 1 bag steamed lentils
  • 1 tbsp goat cheese per salad
  • 1 apple
  • 1 lemon
  • 1 tsp cinnamon

Creamy Cinnamon Date Vinaigrette

  • cup water
  • cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 2 small pitted dates
  • ½ tsp cinnamon
  • ½ tbsp minced garlic

Instructions

Cook the sweet potatoes- 

  • Begin by cubing the sweet potato into 1/2 inch pieces.
  • In a mixing bowl, add 1/2 tsp olive oil, 1 tsp salt, 1 tsp pepper, 1 tsp cinnamon, and cubed sweet potatoes. Mix everything together so the sweet potatoes are evenly coated.
  • Air fryer for 10-12 minutes at 400F.  Shake the basket after 6 minutes.

Make the dressing- 

  • Begin by pitting and chopping the dates into 1/4 inch pieces. Add all of the ingredients to a high-speed blender. Blend until everything is mixed together.

Assemble the salad- makes 1 

  • Slice the apple, put it in a mixing bowl, squeeze lemon juice on top of it, and 1 tsp of cinnamon. Mix it together.
  • Add mixed greens, broccoli slaw, 2 sliced beets, 1/2 cup of cooked sweet potatoes, 1/2 sliced apple, 1 cup of lentils, and goat cheese. Sprinkle the desired amount of dressing. Mix and enjoy!