Feel-Good Fall 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
- 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
- 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
Directions
- 1
To Make The Dressing: 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.
- 2
To Roast The Potatoes: 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.
- 3
To Assemble The Salad: 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!
Feel-Good Fall Salad
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About this Recipe
Craving a taste of autumn's bounty in a vibrant, satisfying dish? This Feel-Good Fall Salad brings together the season's best flavors into one incredible meal, perfect for welcoming cooler weather.What makes this salad truly special is its thoughtful combination of sweet, savory, creamy, and crunchy textures. The careful selection of seasonal ingredients ensures a harmonious blend that feels both hearty and fresh. You'll love how the naturally sweet roasted sweet potatoes play against the lively greens and the zesty homemade dressing.Get ready for a truly delightful culinary experience that celebrates the essence of autumn. Each forkful of this Feel-Good Fall Salad offers a complex array of sensations: tender, caramelized sweet potato cubes mingle beautifully with the peppery freshness of arugula or the earthy notes of baby kale. Creamy, thinly sliced avocado adds richness, while crumbled goat cheese provides a tangy counterpoint that melts in your mouth. The addition of crunchy, lightly toasted pecans and sweet-tart dried cranberries provides bursts of flavor and textural excitement. Everything is brought together by a bright, zesty lemon-Dijon vinaigrette, infused with garlic, that perfectly complements the rich fall ingredients. This salad is a comforting yet invigorating dish that truly lives up to its name.This versatile fall salad welcomes your personal touch, allowing for easy swaps to suit your pantry or preferences. If goat cheese isn't your favorite, feel free to use crumbled feta for a salty tang or blue cheese for a bolder flavor. You can swap arugula for baby kale for a slightly milder green base. While pecans are wonderful, walnuts would also make a great toasted nut addition.Perfect for a cozy weeknight dinner, a festive lunch, or as an impressive side dish for any fall gathering, this Feel-Good Fall Salad shines on its own or alongside roasted poultry or a simple soup. It’s a beautiful and delicious way to celebrate the harvest season.