Winter Antioxidant Salad with Maple Vinaigrette


Our group of friends recently started a dinner club and this past weekend was the first one of the year! We were on salad duty for the dinner. After a week of cold, snowy weather, we were in the mood for a filling, warm salad. This salad is full of antioxidant foods and hits the spot.




  • Greens (we used an organic spinach and arugula mix)

  • Sweet potato

  • Cinnamon

  • Blueberries

  • Dried cranberries

  • Avocado

  • Grilled chicken (optional)

Maple Vinaigrette

  • 1 TB pure maple syrup

  • 2 TB unfiltered apple cider vinegar

  • 2 TB whole grain dijon mustard

  • 1/3 cup extra virgin olive oil

  • 1 TB fresh thyme leaves

  • kosher salt

  • fresh cracked pepper


  1. Preheat oven to 425 degrees. Prepare a baking sheet with foil and/or non-stick spray.

  2. Peel and cube up one large sweet potato. Toss is olive oil, salt, pepper, and cinnamon. Pour onto prepared baking sheet and bake for 20-25 minutes.

  3. Prepare salad. Pour greens into a bowl and top with the blueberries and dried cranberries. Dice up the avocado and top salad.

  4. Make the dressing. Pour all of the ingredients into a lidded container (i.e. mason jar) and shake until combined.

  5. Once the sweet potatoes are done, remove and let them cool slightly. Putting them on top of the salad fresh out of the oven can wilt the greens. Once slightly cool, put them on top of salad.

  6. Add any other optional ingredients like sliced grilled chicken, nuts, shelled hemp seeds, etc. Toss with the dressing and enjoy!