Description
This nutrient-dense harvest bowl perfectly balances the transition into cooler weather. Featuring caramelized sweet potatoes, peppery baby arugula, creamy avocado, and the satisfying crunch of toasted pecans, this salad is finished with a bright lemon-garlic vinaigrette. It is a wholesome, restorative meal that delivers sustained energy and comfort in every bite, making it the perfect act of culinary self-care during the autumn season.
Ingredients
1 tablespoon extra virgin olive oil
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
Fine sea salt to taste
Freshly cracked black pepper to taste
5 ounces baby arugula
1 ripe avocado, sliced
1/2 cup crumbled goat cheese
1/2 cup pecans, lightly toasted
1/3 cup dried cranberries
2 tablespoons extra virgin olive oil (for dressing)
1 tablespoon fresh lemon juice
1 clove garlic, minced
Instructions
Preheat your oven to 400°F (200°C).
Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast for 20-25 minutes or until tender and golden brown; let them cool slightly.
In a small bowl, whisk together the 2 tablespoons of olive oil, lemon juice, and minced garlic to make the dressing.
In a large serving bowl, add the baby arugula.
Top the arugula with the roasted sweet potatoes, sliced avocado, crumbled goat cheese, toasted pecans, and dried cranberries.
Drizzle the lemon-garlic vinaigrette over the salad and toss gently to serve.
Notes
You can substitute goat cheese with crumbled feta for a sharper taste. For an extra crunch, you can toast the pecans in a dry pan over medium heat for 3-5 minutes until fragrant. Store any leftovers in an airtight container without the dressing to maintain freshness.