Fall Harvest Salad Roasted Sweet (Ready-to-Print Version)
A vibrant fall salad with roasted sweet potato, apples, pecans, and a zesty maple ginger tahini dressing.
# What You’ll Need:
→ Roasted Sweet Potato Cubes
01 -
1 pound sweet potatoes, peeled and cut into 1-inch cubes
02 -
2 tablespoons extra-virgin olive oil
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon ground black pepper
06 -
1/8 teaspoon cayenne pepper
→ Maple Ginger Tahini Dressing
07 -
4 tablespoons tahini
08 -
2 tablespoons apple cider vinegar
09 -
2 tablespoons pure maple syrup
10 -
1 teaspoon freshly grated ginger
11 -
1 teaspoon Dijon mustard
12 -
1/4 teaspoon salt
13 -
1/8 teaspoon white pepper
14 -
1 tablespoon water, plus more as needed for consistency
→ Harvest Salad
15 -
6 cups arugula or other leafy greens
16 -
2 apples, thinly sliced
17 -
1/2 cup very thinly sliced red onion
18 -
1/2 cup coarsely chopped pecans
19 -
1/2 cup crumbled goat cheese
20 -
1/4 cup dried cranberries
# Step-by-Step Guide:
01 -
Preheat the oven to 420°F. Toss sweet potato cubes with olive oil, salt, cinnamon, black pepper, and cayenne pepper until evenly coated. Spread evenly on a baking tray.
02 -
Bake for approximately 20 minutes, flipping halfway through, until tender and lightly browned. Allow to cool slightly to prevent wilting the greens.
03 -
Whisk together tahini, apple cider vinegar, maple syrup, grated ginger, Dijon mustard, salt, white pepper, and water in a small bowl. Add additional water by teaspoonfuls to reach a pourable consistency.
04 -
Spread arugula on a serving platter. Arrange roasted sweet potato cubes, apple slices, red onion, pecans, goat cheese, and dried cranberries evenly atop the greens. Serve with dressing on the side for drizzling.
# Handy Tips:
01 -
Roasted sweet potatoes may be prepared in advance and stored refrigerated for up to five days. The tahini dressing can be made up to one week ahead and kept chilled in a covered container.
02 -
To make vegan and paleo, omit the goat cheese.