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Roasted Sweet Potato Fall Salad

This colorful and comforting salad combines roasted sweet potatoes, fresh greens, creamy avocado, and a tangy Dijon dressing for a perfect fall dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Seasonal
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 tablespoon olive oil
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes Choose firm sweet potatoes with smooth skin.
  • to taste Fine sea salt and black pepper For seasoning.
  • 5 ounces arugula or baby kale Substitute with baby spinach for a milder flavor.
  • 1 whole avocado, thinly sliced Add just before serving to prevent browning.
  • 1/2 cup crumbled goat cheese, feta or blue cheese Use feta for a saltier taste.
  • 1/2 cup chopped pecans, lightly toasted Can substitute with walnuts or pumpkin seeds.
  • 1/3 cup dried cranberries May replace with dried cherries or golden raisins.
For the dressing
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice Can substitute lime 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

Method
 

Whisk the Dressing
  1. Add the dressing ingredients to a small bowl or jar. Whisk or shake until smooth and well blended. Set aside.
Roast the Sweet Potatoes
  1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
  2. Roast for about 30 minutes, or until tender and lightly browned.
Build the Salad
  1. In a large bowl, combine roasted sweet potatoes, arugula or baby kale, avocado, cheese, pecans, and cranberries.
Add the Dressing and Toss
  1. Drizzle the dressing over the salad and toss gently to coat. Serve immediately for the best taste and texture.
Store the Extra Dressing
  1. If there is leftover dressing, store it in a sealed container in the refrigerator for up to 3 days.

Notes

For best texture, add dressing just before serving and store leftovers separately. Sweet potatoes can be frozen for future use, but assembled salad does not freeze well.