Homemade Fall Salad
- Yield 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Fall Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 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
Method
To Make The Dressing: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Take immediately or refrigerate in a sealed container for up to 3 days.
To Roast The Potatoes: Heat oven to 400°F. Spread the diced sweet potatoes out on a medium baking sheet. Spoon with the olive oil, and toss until the sweet potatoes are evenly coated. Salt 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.. Lift from the oven and keep nearby.
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. Spoon with the dressing, and toss until combined. Plate while it is hot and enjoy!
