How To Make Feel-Good Fall Salad
Serves:
Ingredients
SALAD INGREDIENTS:
- 1tbspolive oil
- 2medium sweet potatoes,peeled and diced into ½ inch cubes
- sea salt and freshly-cracked black pepper
- 5ozfresh arugula or baby kale
- 1avocado,peeled, diced and thinly sliced
- ½cupgoat cheese or feta or blue cheese,crumbled
- ½cuppecans, walnuts or almonds,chopped, lightly toasted
- ⅓cupdried cranberries
DRESSING INGREDIENTS:
- 3tbspolive oil
- 1tbspfreshly-squeezed lemon juice,or red wine vinegar
- 1tspdijon mustard
- 1small clove garlic,pressed or finely-minced or ½ tsp garlic powder
- ½tspfine sea salt
- ¼tspfreshly-cracked black pepper
Instructions
To Make The Dressing:
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Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
To Roast The Potatoes:
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Heat oven to 400°F. Spread the diced sweet potatoes out on a medium baking sheet. Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated. Season the sweet potatoes generously with salt and pepper. Then bake for about 30 minutes, or until the potatoes are tender and lightly browned/caramelized around the edges. Remove from the oven and set aside.
To Assemble The Salad:
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Once the sweet potatoes are ready to go, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts and cranberries. Drizzle with the dressing, and toss until combined. Serve immediately and enjoy!
Nutrition
- Calories: 295.60kcal
- Fat: 23.32g
- Saturated Fat: 4.69g
- Trans Fat: 0.00g
- Monounsaturated Fat: 13.98g
- Polyunsaturated Fat: 3.55g
- Carbohydrates: 19.55g
- Fiber: 5.18g
- Sugar: 7.30g
- Protein: 5.58g
- Cholesterol: 6.90mg
- Sodium: 333.27mg
- Calcium: 84.39mg
- Potassium: 443.23mg
- Iron: 1.41mg
- Vitamin A: 381.21µg
- Vitamin C: 9.14mg
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