FEEL-GOOD FALL SALAD #vegetarian #glutenfree

FEEL-GOOD FALL SALAD #vegetarian #glutenfree

This Feel-Good Fall Salad formula is made with the most flavorful assortment of dynamic, occasional, basic fixings. It's extraordinary as a principle dish or side serving of mixed greens, and is so comfortable and heavenly.

It's loaded with fast simmered sweet potatoes, velvety avocado, occasional new greens, dried cranberries, toasted nuts, tart goat cheddar (or your cheddar of decision), all prepared together in my preferred simple lemony regular serving of mixed greens dressing. What's more, I'm informing you — something regarding this specific combo of sweet and exquisite, warm and cool, tart and velvety, light and generous occasional flavors just totally hits the detect this season. We totally love this one!

It is too energetic and wonderful face to face, and feels like a warm, brilliant, lively beam of fall daylight on the table. It's healthy enough to be a vibe decent principle course on the off chance that you'd like, or can fill in as a show-taking side serving of mixed greens. It's fast and simple to get ready, and furthermore redo with any of your preferred nuts, cheeses or greens. It's brimming with supplement rich fixings, and furthermore normally sans gluten and simple to make veggie lover, on the off chance that you might want. What's more, goodness my statement, it is out and out heavenly.


FEEL-GOOD FALL SALAD #vegetarian #glutenfree


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


  • 3 tablespoons olive oil
  • 1 tablespoon freshly-squeezed lemon juice (or red wine vinegar)
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, pressed or finely-minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper


  1. To Make The Dressing: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined.  Use immediately or refrigerate in a sealed container for up to 3 days.
  2. To Roast The Potatoes: Heat oven to 400°F.  Spread the diced sweet potatoes out on a medium baking sheet.  Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated.  Season the sweet potatoes generously with salt and pepper.  Then bake for about 30 minutes, or until the potatoes are tender and lightly browned/caramelized around the edges..  Remove from the oven and set aside.
  3. To Assemble The Salad: Once the sweet potatoes are ready to go, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts and cranberries.  Drizzle with the dressing, and toss until combined.  Serve immediately and enjoy!

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Read More Our Recipe : My Favorite Broccoli Cheese Soup

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