Description
This Favorite Fall Salad combines roasted sweet potatoes, creamy avocado, and tangy goat cheese with a zesty dressing, making it a delightful dish for autumn.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the sweet potatoes with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, prepare the dressing by whisking together 3 tablespoons olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Once the sweet potatoes are done, allow them to cool slightly.
- In a large salad bowl, combine arugula or baby kale, roasted sweet potatoes, avocado, goat cheese, pecans, and cranberries.
- Drizzle with the dressing, toss gently to combine, and serve immediately.
Notes
Feel free to customize the salad with your favorite seasonal ingredients or swap out the cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395 kcal
- Sugar: 13 g
- Sodium: 390 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 12 mg
Keywords: Favorite Fall Salad, fall salad, healthy salad, roasted sweet potatoes