This delicious salad is full of autumn flavor. Roasted sweet potatoes, dried cranberries, goat cheese and maple vinegar make this recipe a wonderful lunch or an impressive side dish.
Delicious salad with autumn flavor
This recipe offers everything I looked for in a very good salad. It tastes delicious and is filled with the texture of crunchy pecans, chewy cranberries and creamy goat cheese. And it’s really delicious. It’s easy to make, but it makes an impressive side dish for a holiday dinner. But I also like to use it as a light lunch with a side of the crusty bread.
If you bake a bunch of sweet potatoes ahead of time, you can easily throw this salad together for lunch. And it’s super universal, too. Spinach or kale is a great replacement for arugula. If you don’t like goat cheese, the feta is delicious too. Use walnuts, sunflower seeds, pumpkin seeds or pepitas instead of pecans. Or try pomegranate seeds instead of dried cranberries. No matter what variation you try, it’s very delicious. To be sure, you can drizzle maple vinegar on a bowl of shoelaces, which will be sacred.
The ingredients you need to make a roasted sweet potato salad:
- sweet potato
- arugula
- Dried cranberries
- Goat cheese
- Pecans
- Maple Syrup
- olive oil
- Apple cider vinegar
- Dijon Mustard
- Garlic powder
- Salt and pepper
How to make this roasted sweet potato salad:
- Roasted sweet potatoes. Preheat the oven to 425 degrees. Peel and peel the sweet potatoes and season them with olive oil, salt and pepper. Bake for 20 minutes until tender and starts to brown. Set aside.
- Make seasonings. In a small bowl, whisk together olive oil, vinegar, mustard, maple syrup, garlic powder, salt and pepper.
- Assemble the salad. In a large bowl, add arugula, roasted pecans, dried cranberries, sweet potatoes and goat cheese. Drizzle with seasoning and tossing to combine. dig!
Tips and suggestions:
Arugula is actually part of the Mustard Green Family. It has a nice peppery flavor and is really delicious in a hearty salad like this. You can also make a salad with spinach or kale.
When baking sweet potatoes, make sure to sprinkle them in a single layer on the baking sheet. Avoid overcrowding of the pan to cook evenly and get a nice golden color on the potatoes.
Store leftovers in an airtight container in the refrigerator. Arugula will wither, but it will still be good the next day. You can add fresh arugula to refresh it. To keep the salad longer, store the ingredients separately and throw them together when that time is consumed. Sweet potatoes will last for 3-5 days. Maple vinegar will remain fresh for 1-2 weeks.
More delicious salad recipes:
Roasted sweet potato salad
Roasted sweet potatoes, dried cranberries, goat cheese and maple vinegar make this salad a wonderful lunch or an impressive side dish.
Serve: 6 Serve
Calories: 318KCAL
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Preheat the oven to 425°F.
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In a medium mixing bowl, add peeled and cubic sweet potato, 2 tablespoons olive oil, salt and pepper. Stir to combine so that the sweet potato is coated. Transfer to a lined parchment baking sheet and bake for 20 minutes. Stir halfway through to make the sweet potato evenly bake. Once done, they should be tender forks. Remove from the oven and let them cool.
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When the sweet potatoes are in the oven, make dressing. In a small bowl, whisk together apple cider vinegar, niyang mustard sauce, maple syrup, olive oil, garlic powder, salt and pepper.
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In a large salad bowl, mix arugula, roasted pecans, dried cranberries and crushed goat cheese. Add the cooled sweet potato. Stir the seasoning again, then drizzle everything and stir gently to combine. You can garnish the top of the salad with more pecans, dried cranberries and goat cheese before serving. enjoy!
Calories: 318KCAL | carbohydrate: 31g | protein: 7g | Fatty: 20g | Saturated fat: 5g | Polyunsaturated fat: 3g | Monounsaturated fat: 11g | cholesterol: 9mg | sodium: 745mg | Potassium: 492mg | fiber: 5g | sugar: 11g | Vitamin A: 16550IU | Vitamin C: 5mg | calcium: 95mg | iron: 2mg
