Feel-Good Fall Salad
This Feel-Good Fall Salad celebrates the harvest bounty of the season by balancing warm, roasted sweet potatoes with crisp dark greens. Complemented by creamy avocado, tangy goat cheese, and crunchy toasted pecans, this dish is finished with a bright citrus vinaigrette. It is a satisfying, nutrient-dense meal that is elegant enough for a dinner party yet simple enough for a quick weeknight lunch, serving as a warm, comforting hug in a bowl.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegetarian
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 to taste
5 ounces arugula or baby kale
1 avocado, thinly sliced
1/2 cup crumbled goat cheese
1/2 cup chopped pecans, toasted
1/3 cup dried cranberries
3 tablespoons extra virgin olive oil (for dressing)
1 tablespoon fresh lemon juice
1 teaspoon honey
Instructions
Preheat your oven to 400°F (200°C).
Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a large baking sheet.
Roast for 20-25 minutes until tender and caramelized, tossing halfway through.
In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, and honey to make the dressing.
In a large salad bowl, combine the arugula or kale with the roasted sweet potatoes.
Top with sliced avocado, crumbled goat cheese, toasted pecans, and dried cranberries.
Drizzle the prepared dressing over the salad and toss gently to serve.
Notes
To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant. You can substitute goat cheese with feta or blue cheese based on preference. To keep the avocado from browning, add it immediately before serving.
Find it online: https://cookingwithramsay.com/feel-good-fall-salad/