Description
This Feel-Good Fall Salad is a vibrant and healthy recipe highlighting seasonal ingredients like sweet potatoes, arugula, avocado, and toasted pecans. Tossed with a tangy lemon-Dijon dressing and topped with creamy goat cheese and dried cranberries, this salad is perfect for a nutritious lunch or a festive Thanksgiving side dish.
Ingredients
Salad 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 arugula or baby kale
- 1 avocado, thinly sliced
- 1/2 cup crumbled goat cheese (or feta or blue cheese)
- 1/2 cup chopped pecans, lightly toasted
- 1/3 cup dried cranberries
Dressing Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
Instructions
- Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, pressed garlic, sea salt, and black pepper in a bowl or shake in a mason jar until fully combined. Use immediately or refrigerate up to 3 days.
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Spread diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Season generously with salt and pepper. Roast for about 30 minutes until tender and caramelized around the edges. Remove from oven and set aside.
- Assemble the Salad: In a large serving bowl, combine roasted sweet potatoes, arugula, sliced avocado, crumbled goat cheese, toasted pecans, and dried cranberries. Drizzle the dressing over the salad and toss gently until everything is evenly coated. Serve immediately and enjoy!
Notes
- You can substitute arugula with baby kale or spinach depending on preference.
- For a vegan version, omit the cheese or use a vegan cheese alternative.
- Toast pecans lightly in a dry skillet over medium heat for enhanced flavor.
- Dressing can be made ahead and stored refrigerated for up to 3 days.
- This salad is best served fresh to maintain crispness of the greens and avocado.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American