Crunchy & Savory Fall Harvest Salad
This easy to make fall salad reminds me of everything autumn related and has a hint of sweet savory goodness! It takes less than an hour to make and is an easy meal prep idea that is nutrient dense, has lots of seasonally sourced veg, and is tasty too. I hope you love it as much as I do!
Ingredients for Salad:
o 1 – 4oz package plain crumbled goat cheese (feta would be good as well)
o 1 package arugula
o 1 package shredded green and red cabbage mix
o 2 medium sweet potatoes; washed, cubed, and roasted (see recipe below)
o 1/4 c dates, roughly chopped
o 1/3 c pecans, roughly chopped
o 1/4 c pepitas (shelled pumpkin seeds)
o 1/4 c dried cherries (or dried cranberries)
o 1 ripe avocado, diced
o 2 Honey Crisp apples, diced
Ingredients for Roasted Sweet Potato:
o 1 1/2 tsp cinnamon
o 1 1/2 tsp parsley
o Salt and pepper to taste (I sprinkle each over the entire pan)
o 1/8 tsp cayenne (more if you like spicey)
o 1 tsp onion salt (I use Onion Salt from Trader Joes, but any garlic/onion mix would due)
o 1 tbsp olive oil
apples, diced
Ingredients for Dressing:
o salt & pepper to taste
o 1/4 c olive oil
o 4 tbsp apple cider vinegar
o 2-3 tbsp maple syrup (depending on how sweet you like it)
o 1 tbsp Dijon mustard
o 2 garlic cloves, minced
o 1 tsp Herbs de Province
o Juice of 1 lemon
Instructions for Roasted Sweet Potato:
1. Start with washing and cubing sweet potatoes.
2. Preheat oven to 400 degrees Fahrenheit.
3. Drizzle 1/2 the tablespoon of olive oil onto a medium sized baking sheet or pan and spread the oil, completely covering the pan- this prevents the potatoes from sticking.
4. Add sweet potatoes to the pan and thoroughly coat with remaining olive oil, salt, pepper, and seasoning.
5. Bake sweet potatoes at 400 degrees for 20 minutes or until soft when pierced with a fork but slightly crispy on the outside.
6. Take potatoes out of the oven and let cool.
Instructions for Salad:
1. Start with washing apples, arugula, and the cabbage mixture if not already washed. Most packaged salad is already rinsed so feel free to skip that part!
2. Roughly chop dates and pecans into bite sized pieces. Dice apples and avocado into cubes.
3. In a large salad bowl, add arugula, cabbage mixture, dates, pecans, apples, avocado, pumpkin seeds, dried cherries, and package of goat cheese.
4. Ensuring sweet potatoes are completely cooled, add on top and stir all ingredients until well mixed.
5. Add salad dressing to salad for immediate eating. If you are meal prepping or saving salad for future serving, wait to add dressing until right before eating. Salad keeps well for approximately 3-4 days in the fridge. Enjoy!
Instructions for Salad Dressing:
1. Finely mince garlic, squeeze juice of one lemon into a bowl or mason jar.
2. Combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, lemon juice, salt and pepper to taste, Herbs de Province, and garlic into a bowl or mason jar.
3. Either whisk the mixture together or place a lid on the mason jar and shake well until combined.
4. Pour on top of salad and enjoy!
4. Use a yummy chip or sliced veggie and dip away! I prefer a plain potato chip or a bell pepper slice.
