A healthy fall harvest salad recipe packed with sweet potatoes, beets, cranberries, pecans and drizzled with maple mustard dressing! This autumn salad will be one of your favorite fall salad recipes.
Dice the sweet potato and beets into small cubes, toss with the olive oil and distribute evenly across a sheet pan. Roast for 10-15 minutes or until tender.
Serving size: 1/4 entire salad, about 1 1/2 cups + dressing
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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