I am so happy to share one of my all-time favorite salads to have in the fall and winter with you! I don't know about you, but sometimes I find it hard to eat cold salads on a cold day. For some reason though, adding a starch-based food to salads makes them seem "warmer" somehow (or maybe that's just me).
This salad contains some of my favorite, easy to find fall ingredients, and I especially love this Maple-Mustard dressing! Keep scrolling for the recipe on this nutrient-packed, delicious fall and winter salad!
Serves: 4
Time: 1 hour
Ingredients:
For the salad:
4 cups tightly packed arugula
1 medium sized sweet potato
1 medium sized pear, cored and thinly sliced
¾ cups pecan halves
3 Tbsp dried cranberries
¼ cup crumbled goat cheese
½ tsp extra virgin olive oil
Pinch of salt
For the dressing:
2 Tbsp extra virgin olive oil
2 Tbsp maple syrup
1 Tbsp Dijon mustard
½ Tbsp lemon juice
Directions:
Preheat the oven to 350° Fahrenheit. Wash the sweet potato and chop it into 1-inch cubes. Leave the skin on for some extra fiber! Mix the sweet potato, ½ tsp olive oil, and a pinch of salt in a large bowl and stir until evenly coated. Place the sweet potato cubes on a parchment paper lined baking sheet and cook for 45-50 minutes or until soft, stirring occasionally. Once finished, set them aside to cool.
Make the salad dressing by combining the olive oil, maple syrup, Dijon mustard, and lemon juice in a bowl and whisking until combined.
Place the arugula, sweet potato, sliced pear, pecans, cranberries, and goat cheese in a large bowl, and drizzle on the salad dressing as desired. Mix before serving.
