October is in full swing now. The thought of fall is making me crave stuffing and pie. While we cannot eat such things every day (but in moderation) what we can eat every day is salad. This Simple Autumn Salad celebrates fall. It is a lovely blend of ingredients and textures. It’s a beautiful salad that’s also delicious too!
I absolutely adore roasted sweet potatoes. It is a simple preparation that is addictively good. The sweet potatoes in this recipe are just seasoned with salt, pepper, and olive oil. They speak for themselves in flavor. They’re also beautiful in color contrast to the rest of the ingredients.
Salad Ingredients
- Arugula: Arugula is a great base for a salad. It’s slightly bitter and peppery, which makes it an easy flavor base for whatever you decide to pair it with. It’s also great on sandwiches too!
- Sweet Potatoes: If you haven’t had roasted potatoes on top of a bed of greens, then you are missing out. The texture and flavor contrast is beautiful. I love to use roasted red potatoes too.
- Goat Cheese: When I think fall salad, I think goat cheese. It’s creamy and tangy. And it works really well with fall flavors and produce.
- Pomegranate Seeds: These seeds not only add a beautiful color to this salad, but they also add a delightful texture and flavor. They are tart and crispy!
- Pecans: The pecans complete the picture. They add a needed crunch. When I think of fall, I always think of pecans.
Salad Procedure
The first thing you will want to do is cook your sweet potatoes. If your sweet potatoes are large, use two, otherwise use three.
Preheat the oven to 400° F. Slice the sweet potatoes in about 1/2 inch circles, and then cut each circle in half. In a medium sized bowl, toss the potato wedges in the tbsp of olive oil. Season with a pinch each of salt and pepper. Spread onto a sheet tray. Bake for 25-30 minutes until tender and slightly caramelized, flipping halfway through the cooking time. Allow to cool slightly.
In a large bowl, toss together the arugula, pecans, pomegranate seeds, 2 tbsp olive oil, and lemon juice. Season with salt and pepper. Carefully toss in the sweet potatoes.
Place into the serving dish of choice. Evenly break up the goat cheese throughout the salad. Serve immediately.
This Simple Autumn Salad is great for the everyday. This salad would also be a perfect accompaniment to your Thanksgiving meal. Whether you have it as a side or a main course, I think you are going to love this recipe. And don’t forget to try some roasted potatoes on your salad the next time you make one!
You May Also Like:
- Farro Salad with Fruit and Honey Mustard Dressing
- Arugula Farro Salad with Strawberries and Goat Cheese
- Nectarine Spinach Salad
- Avocado Arugula Salad with Lime Dressing
Simple Autumn Salad
Ingredients
Instructions
- Preheat the oven to 400° F. In a medium sized bowl, toss the potato wedges in the tbsp of olive oil. Season with a pinch each of salt and pepper. Spread onto a sheet tray. Bake for 25-30 minutes until tender and slightly caramelized, flipping halfway through the cooking time. Allow to cool slightly.
- In a large bowl, toss together the arugula, pecans, pomegranate seeds, 2 tbsp olive oil, and lemon juice. Season with salt and pepper. Carefully toss in the sweet potatoes.
- Place into serving dish of choice. Evenly break up the goat cheese throughout the salad.
- Serve immediately.
Notes
- If sweet potatoes are large, only use two.
- Slice the sweet potatoes into approximately 1/2 inch circles and cut each circle in half.
- Olive oil quantities are simply a suggestion. You can use more or less depending on your taste preferences.
Beautiful looking salad – love all the colours!
Thank you so much!! 🙂