FAVORITE FALL SALAD

Some of my favorite fall flavors are combined in this roasted sweet potato and arugula salad, which is usually so great at this time of year.

After the summer's relentless heat wave, things are finally (fi-na-lly!) cooling off here in Barcelona this week, which of course immediately makes me crave all of my favorite fall foods, including this delicious roasted sweet potato and arugula salad.

It's a straightforward recipe that you can make at any time of year. However, I find that the mix of roasted potatoes, sour dried cranberries, and toasted nuts always feels so distinctly "fall" to me. This salad strikes the ideal balance between cozy and hearty yet still fresh and light, which feels just perfect for these sometimes-warm, sometimes-cool days we're enjoying right now as we move into the new season ahead. It also combines fresh peppery arugula, creamy avocado, tangy goat cheese (or whatever cheese you love best), and a zippy lemon dressing.

In our home, we typically serve this as an entrée salad, but if you want, it would also be a lovely side dish for a dinner or special occasion meal. Additionally, some bacon or grilled chicken would be wonderful added as an additional protein.

Make some salad together, please!

FAVORITE FALL SALAD INGREDIENTS

SALAD INGREDIENTS:

• 1 tablespoon olive oil
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• fine sea salt and freshly-ground black pepper
• 5 ounces arugula or baby kale
• 1 avocado, thinly sliced
• 1/2 cup crumbled goat cheese (or feta or blue cheese)
• 1/2 cup chopped pecans, lightly toasted
• 1/3 cup dried cranberries

DRESSING INGREDIENTS:

• 3 tablespoons olive oil
• 1 tablespoon freshly-squeezed lemon 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

INSTRUCTIONS

1. To prepare the dressing, put all of the ingredients in a bowl and whisk (or shake in a mason jar) until well-combined.  Use right away or store in the fridge for up to three days in a sealed container.
2. Heat the oven to 400°F before roasting the potatoes.  On a small baking sheet, distribute the sweet potatoes that have been diced.  Add the olive oil and toss the sweet potatoes to coat them completely.  Sprinkle plenty of salt and pepper on the sweet potatoes.  Then bake for about 30 minutes, or until the potatoes are cooked through and the edges are just beginning to brown or caramelize.  Take out of the oven, then place aside.
4. Once the sweet potatoes are prepared, combine them with the arugula, avocado, goat cheese, almonds, and cranberries in a sizable serving bowl.  Add the dressing and toss to blend after drizzling.  Serve right away and delight in!

RECIPE VARIATIONS

Please feel free to make this autumn salad dish your own. There are so many amazing ways to do so. For instance, you're welcome to...

• Add some protein: You might add in some cooked chicken, bacon, beef, shrimp, or tofu.
• Include more mix-ins: Other interesting alternatives for mix-ins include more roasted vegetables (such beets, butternut squash, carrots, fennel, green beans, or pumpkin), extra raw vegetables (bell pepper, radishes, red onion), rice or grains (quinoa, farro, wild rice), beans, olives, or sun-dried tomatoes.
• Use a different dressing: For a fresh take on the recipe, I also enjoy dressing this salad with my decadent tahini sauce.
• Veganize it: Replace the goat cheese with your preferred vegan cheese, or skip the cheese entirely and only add a sprinkle of nutritional yeast.