Description
This Feel-Good Fall Salad is a restorative and vibrant dish that captures the essence of the harvest season. It features earthy roasted sweet potatoes, crisp arugula, creamy avocado, and a delightful mix of toasted pecans and dried cranberries. Finished with a tangy lemon-Dijon vinaigrette, this nutrient-dense salad offers a perfect balance of textures and flavors, making it an ideal choice for a wholesome main meal or a sophisticated side dish that celebrates the bounty of autumn.
Ingredients
1 tablespoon olive oil
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
Fine sea salt and freshly ground black pepper to taste
5 ounces fresh arugula or baby kale
1 ripe avocado, thinly sliced
1/2 cup crumbled goat cheese
1/2 cup chopped pecans, lightly toasted
1/3 cup dried cranberries
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 small clove garlic, minced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly cracked black pepper
Instructions
Preheat your oven to 400°F (200°C).
Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast the sweet potatoes for 20 to 25 minutes until golden brown and tender, then set aside to cool slightly.
In a small jar or bowl, whisk together the dressing ingredients: 3 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
In a large salad bowl, combine the fresh arugula or baby kale with the roasted sweet potatoes.
Add the sliced avocado, crumbled goat cheese, toasted pecans, and dried cranberries to the bowl.
Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
You can substitute goat cheese with feta or blue cheese based on your preference. To toast the pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant. This salad is best served fresh, but the roasted potatoes can be made ahead of time.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 9g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg