Cranberry Apple Breakfast Salad

American fall kitchens often welcome cranberry and apple together for bright, tart-sweet mornings. This breakfast salad layers baby spinach with raw sweet-potato ribbons, fresh cranberries, goat cheese, and a maple-Dijon drizzle.

Serves 2 · 18 min prep

Estimate for one serving

• 390 cal
• 11g protein
• 34g carbs
• 25g fat
• 3.9g fiber

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Ingredients

• 1 cup fresh cranberries
• 1 large crisp apple
• 1 small sweet potato
• 6 leaves fresh sage leaves
• 4 cups baby spinach
• 1/4 cup toasted pumpkin seeds
• 1/3 cup crumbled soft goat cheese
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1Wash and dry the spinach thoroughly so the leaves stay crisp. Place them in a wide serving bowl.
2. 2Peel the sweet potato and cut it into very thin matchsticks or use a mandoline for paper-thin ribbons; keep raw for crunch.
3. 3Core the apple and slice it into thin wedges. Leave the skin on for color and fiber.
4. 4Halve the fresh cranberries. Finely chop half the sage leaves and tear the rest for garnish.
5. 5In a small jar combine olive oil, apple cider vinegar, maple syrup, Dijon, chopped sage, salt, and pepper. Shake hard until the vinaigrette emulsifies and smells bright and herby.
6. 6Add the sweet potato matchsticks, apple wedges, and halved cranberries to the spinach. Drizzle most of the vinaigrette over the top.
7. 7Toss gently with clean hands or tongs until every leaf is lightly coated and the cranberries are evenly distributed.
8. 8Scatter goat cheese and toasted pumpkin seeds over the salad. Finish with the torn sage leaves and the remaining vinaigrette. Serve immediately while everything is crisp and cold.