Go Back
–+ servings
Print Recipe
4.91 from 32 votes

Feel-Good Fall Salad

This Favorite Fall Salad recipe is made with the most delicious collection of vibrant, seasonal, simple ingredients.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: gluten free, thanksgiving, vegetarian
Servings: 4 -6 servings

Ingredients

Salad 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
  • 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 Ingredients:

  • 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

  • To Make The Dressing: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined.  Use 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.  Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated.  Season 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..  Remove from the oven and set aside.
  • 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.  Drizzle with the dressing, and toss until combined.  Serve immediately and enjoy!