Favorite Fall Salad
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(28)
Ingredients
4 - 6 servings
- 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
How would you rate this recipe?
Preparation
Chef’s notes
There are many ways to customize this fall salad recipe.
Add a protein:
Cooked chicken, bacon, steak, shrimp or tofu would be delicious mixed in.
Add other mix-ins:
Extra roasted veggies, fresh veggies, rice or grains, beans, olives, or sun-dried tomatoes.
Use a different dressing:
Try the dreamy tahini dressing for a different spin.
Make it vegan:
Use vegan cheese or omit cheese and add nutritional yeast.