Favorite Fall Salad
A roasted sweet potato and arugula salad recipe that features favorite fall flavors.
We love the seasonal colors of this salad. Also, it's the perfect balance between cozy and hearty yet still fresh and light, which feels just perfect for these sometimes-warm, sometimes-cool days that usher in the fall season. Adding a protein option, such as grilled chicken, bacon, steak, shrimp or tofu, can amp it up and fit the bill for a great entree salad.
Tips for sharing as a Food Tiding:
Be sure to confirm all ingredients fit the dietary needs of the recipient's family; double check the Likes/Dislike and Allergy details on their Food Tidings schedule.
Roast sweet potatoes in advance, allow them to cool and package them in a separate baggie. This way, the family will be able to easily warm them up to top the salad or use cold.
Send the avocado(s) uncut so it'll be fresh for the recipient to use when they are ready. Blackened or mushy avocado isn't the best first impression!
Assemble the ingredients in a disposable pan/dish in sections. This is a fun presentation that allows them to easily see what's in it (and easily remove or change items, if desired; being able to easily adjust to their taste is gracious gesture). Then, they can toss the salad when the family is ready to eat.
Make the dressing and send in a jar, or send a store bought option; whatever is easiest for you will be appreciated by them.
Favorite Fall Salad
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
Other mix-in ideas: Extra roasted veggies (such as beets, butternut squash, carrots, fennel, green beans or pumpkin), extra fresh veggies (bell pepper, radishes, red onion), rice or grains (quinoa, farro, wild rice), beans, olives, or sun-dried tomatoes. Or chef's choice? Have some fall fun for you & the family!
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
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:
When serving immediately: 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!
To deliver as a Food Tidings for a Family: Once the sweet potatoes are ready to go, be sure to cool them completely and package up in separate baggie. If including a protein option(s), bag it up separately as well; to allow the family the option to heat these items up if they'd prefer to have them served warm. Arrange the other salad ingredients or mix-ins in sections in a disposable pan. Cover and seal well, for travel. Be sure to include the dressing on the side!
Recipe Source: Gimme Some Oven
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