This scrumptious salad is filled with Fall taste.. roasted candy potatoes, dried cranberries, goat cheese and maple French dressing make this recipe a improbable lunch or spectacular facet dish.
A Delicious Salad Packed with Fall Flavors
This recipe has every part I search for in a extremely nice salad. It’s flavorful, filling, and stuffed with texture from the crunchy pecans, chewy cranberries, and creamy goat cheese. And it’s downright scrumptious. It’s simple to make, however makes an extremely spectacular facet dish for vacation dinners. But I additionally prefer to serve it as a lightweight lunch with a facet of fine crusty bread.
If you roast up a bunch of candy potatoes forward of time, you possibly can simply throw this salad collectively for a fast lunch. And it’s tremendous versatile too. Spinach or kale make an excellent substitute for the arugula. If you don’t like goat cheese, feta cheese can be scrumptious. Use walnuts, sunflower seeds, pumpkin seeds, or pepitas instead of the pecans. Or attempt pomegranate seeds as an alternative of dried cranberries. It’s significantly tasty it doesn’t matter what variation you attempt. Pretty certain you would drizzle that maple French dressing on a bowl of shoelaces and it could be divine.
Ingredients You’ll Need to Make Roasted Sweet Potato Salad:
- Sweet Potatoes
- Arugula
- Dried Cranberries
- Goat Cheese
- Pecans
- Maple Syrup
- Olive Oil
- Apple Cider Vinegar
- Dijon Mustard
- Garlic Powder
- Salt & Pepper
How to Make this Roasted Sweet Potato Salad:
- Roast the candy potatoes. Preheat your oven to 425 levels. Peel and dice the candy potatoes, and toss with olive oil and salt and pepper to style. Roast for 20 minutes till tender and starting to brown. Set apart.
- Make the dressing. In a small bowl, whisk collectively the olive oil, vinegar, mustard, maple syrup, garlic powder, salt and pepper.
- Assemble the salad. In a big serving bowl, add the arugula, toasted pecans, dried cranberries, candy potatoes, and goat cheese. Drizzle with the dressing and toss to mix. Dig in!
Tips & Suggestions:
Arugula is definitely part of the mustard greens household. It has a pleasant peppery chew and is actually scrumptious in a hearty salad like this. You may make this salad with spinach or kale.
When roasting the candy potatoes, be sure to unfold them in a single layer in your baking sheet. Avoid over-crowding the pan to be able to prepare dinner them evenly and get a pleasant golden colour in your potatoes.
Store leftovers in an hermetic container within the fridge. The arugula will wilt, however it’ll nonetheless be good the subsequent day. You can add recent arugula to freshen it up. In order to maintain the salad longer, retailer the components individually and toss them collectively when it’s time to serve. The candy potatoes will final 3-5 days. The maple French dressing will keep recent for 1-2 weeks.
More Delicious Salad Recipes:
Roasted Sweet Potato Salad
Roasted candy potatoes, dried cranberries, goat cheese and maple French dressing make this salad a improbable lunch or spectacular facet dish.
Servings: 6 servings
Calories: 318kcal
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Preheat your oven to 425 ℉.
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In a medium mixing bowl, add peeled and cubed candy potatoes, 2 tablespoons olive oil, salt and pepper. Stir to mixed in order that the candy potatoes are coated. Transfer to a parchment lined baking sheet and baking for 20 minutes. Stir midway via in order that the candy potatoes are evenly roasted. They must be fork tender when carried out. Remove from the oven and allow them to cool.
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While the candy potatoes are within the oven, make the dressing. In a small bowl, whisk collectively the apple cider vinegar, dijon mustard, maple syrup, olive oil, garlic powder, salt and pepper.
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In a big salad bowl, mix arugula, toasted pecans, dried cranberries, and crumbled goat cheese. Add the cooled candy potatoes. Whisk the dressing as soon as extra after which drizzle over every part and stir gently to mix. You can garnish the highest of the salad with a number of extra pecans, dried cranberries and goat cheese earlier than serving. Enjoy!
Calories: 318kcal | Carbohydrates: 31g | Protein: 7g | Fat: 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
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Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Here one can find a lot of scrumptious recipes stuffed with fruits and veggies, suggestions for getting your youngsters to eat higher and grow to be intuitive eaters and plenty of assets for feeding your loved ones.