Simple Autumn Salad

This Simple Autumn Salad celebrates fall flavors! It's the perfect blend of ingredients and textures. Great as a delicious side or a healthy lunch! 

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! For additional crunch, add some Crispy Roasted Chickpeas.

The Beauty of Roasted Sweet Potatoes

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 are 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 produces.
• Pomegranate Seeds: These seeds not only add 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.

How to Make this Simple Autumn Salad

The first thing you will want to do is cook your sweet potatoes. If your sweet potatoes are large, use two, otherwise use three.

1. Preheat the oven to 400° F. Slice the sweet potatoes in about ½ inch circles, and then cut each circle in half. In a medium-sized bowl, toss the potato wedges in the tablespoon 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 the potatoes to cool slightly.
2. In a large bowl, toss together the arugula, pecans, pomegranate seeds, 2 tablespoon olive oil, and lemon juice. Season with salt and pepper. Carefully toss in the sweet potatoes.
3. Place into the serving dish of choice. Evenly break up the goat cheese throughout the salad. Serve immediately.

Other Recipes You'll Love

• 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

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. Comment below if you make this recipe!

Simple Autumn Salad

Katelyn Theofanis

This salad celebrates fall flavors! It's the perfect blend of ingredients and textures. Great as a delicious side or a healthy lunch!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Salad, Sides

Cuisine American

Servings 6 servings

Calories 222 kcal

Equipment

• Baking Sheet Trays

Ingredients

  

1x2x3x

For the Potatoes

• 3 sweet potatoes sliced into wedges
• 1 tablespoon olive oil may need more depending on the size of the potatoes, see note*
• salt and pepper to taste

For the Salad

• 6 oz arugula
• ½ lemon juiced
• 2 tbsp olive oil see note
• salt and pepper to taste
• ¼ cup pecans chopped into pieces
• ¼ cup pomegranate seeds
• 1½ oz goat cheese

Instructions

 

For the Potatoes

• Preheat the oven to 400° F. In a medium-sized bowl, toss the potato wedges in the tablespoon 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 the potatoes to cool slightly.

For the Salad

• In a large bowl, toss together the arugula, pecans, pomegranate seeds, 2 tablespoon 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 ½ 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. 

Nutrition

Calories: 222kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 2gCholesterol: 3mgSodium: 96mgPotassium: 533mgFiber: 5gSugar: 7gVitamin A: 16782IUVitamin C: 12mgCalcium: 95mgIron: 1mg

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