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Feel-Good Fall Salad Recipe

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4.1 from 14 reviews

This Feel-Good Fall Salad combines the natural sweetness of roasted sweet potatoes with peppery arugula, creamy avocado, tangy goat cheese, crunchy toasted pecans, and tart dried cranberries. Topped with a zesty lemon-Dijon dressing, this vibrant salad offers a perfect balance of flavors and textures ideal for a wholesome, seasonal meal or side dish.

Ingredients

Roasted Sweet Potatoes

  • 1 tablespoon olive oil
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • Fine sea salt, to taste
  • Freshly-ground black pepper, to taste

Salad

  • 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

  • 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

  1. Make the Dressing: In a bowl, whisk together olive oil, lemon juice, Dijon mustard, pressed garlic, sea salt, and black pepper until emulsified. Alternatively, combine in a mason jar, seal tightly, and shake until well mixed. Use the dressing immediately or store it refrigerated in a sealed container for up to 3 days.
  2. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes evenly on a medium baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat all pieces thoroughly. Season generously with sea salt and freshly-ground black pepper. Roast for approximately 30 minutes, stirring once halfway through, until potatoes are tender and possess lightly browned, caramelized edges. Remove from oven and let cool slightly.
  3. Assemble the Salad: In a large serving bowl, combine the roasted sweet potatoes, arugula or baby kale, thinly sliced avocado, crumbled goat cheese, toasted chopped pecans, and dried cranberries. Drizzle with the prepared dressing. Toss gently but thoroughly to evenly distribute dressing and ingredients. Serve immediately for best flavor and texture.

Notes

  • For a nuttier flavor, toast pecans lightly in a dry skillet over medium heat until fragrant before chopping.
  • Substitute goat cheese with feta or blue cheese as preferred for different flavor profiles.
  • Dressing can be prepared ahead to save time; store refrigerated and bring to room temperature before using if desired.
  • Use baby kale instead of arugula for a milder, earthier salad base.
  • This salad is best served fresh to maintain the crispness of greens and creaminess of avocado.

Find it online: https://lauracooks.com/feel-good-fall-salad-recipe/