Description
This vibrant Fall Harvest Salad combines roasted sweet potatoes with a fresh mix of arugula, apple slices, red onion, pecans, goat cheese, and dried cranberries, all brought together by a luscious maple ginger tahini dressing. With warm spices and a perfect balance of sweet and tangy flavors, this salad is a festive, nutritious option perfect for autumn meals.
Ingredients
Roasted Sweet Potato Cubes
- 1 pound sweet potatoes (about 1 large, peeled and cut into 1-inch cubes)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Maple Ginger Tahini Dressing
- 4 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon freshly-grated ginger
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon water (or more if needed to achieve the right consistency)
Salad Components
- 6 cups arugula (or other leafy greens)
- 2 apples (thinly sliced)
- 1/2 cup very thinly sliced red onion
- 1/2 cup pecans (coarsely chopped)
- 1/2 cup crumbled goat cheese
- 1/4 cup dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 420°F (215°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Place the peeled and cubed sweet potatoes on a baking tray. Drizzle with olive oil and sprinkle with salt, ground cinnamon, black pepper, and cayenne pepper. Toss to coat evenly, then spread them out in a single layer.
- Roast Sweet Potatoes: Roast in the oven for about 20 minutes, flipping the cubes halfway through to ensure even browning and tenderness. Remove and allow to cool slightly to prevent wilting the greens.
- Make Maple Ginger Tahini Dressing: In a small bowl, whisk together tahini, apple cider vinegar, pure maple syrup, freshly grated ginger, Dijon mustard, salt, and white pepper. Add water a teaspoon at a time to reach a pourable consistency.
- Assemble the Salad: Spread arugula evenly on a serving platter. Arrange the roasted sweet potato cubes, thinly sliced apples, red onion, chopped pecans, crumbled goat cheese, and dried cranberries over the greens.
- Serve: Serve the salad alongside the maple ginger tahini dressing for drizzling just before eating to maintain freshness and texture.
Notes
- Allow the roasted sweet potatoes to cool slightly before adding to the salad to keep the greens crisp and fresh.
- The dressing can be thinned with extra water to your preferred consistency.
- For a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
- You can swap arugula for spinach or mixed greens based on preference.
- Adjust the cayenne pepper based on how much heat you like.
