Healthy Autumn Salad with Sweet Potatoes
This salad celebrates fall flavors! It's the perfect blend of ingredients and textures. Great as a delicious side or a healthy lunch!
Equipment
Ingredients
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 extra-virgin 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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