Fall and winter usually lend to heavier meals, but this salad unites seasonal produce with more fall ingredients to create a healthy, lighter meal packed with nutrients that will still leave you feeling nourished.
Ingredients
Two sweet potatoes, cubed
Sea salt and pepper
One tablespoon olive oil
Three ounces fresh arugula
Three ounces fresh spinach
One avocado, sliced
One half cup crumbled goat cheese
One half cup walnuts or pecans
One third cup dried cranberries
Dressing
Three tablespoons olive oil
One tablespoon lemon juice
One half teaspoon garlic powder
Salt and pepper to taste
Toss the potatoes with olive oil, salt and pepper and spread on a baking sheet. Bake at 400 degrees for thirty minutes.
Rinse the arugula and spinach. Once dry, mix together in a bowl with the nuts, cranberries and cheese.
Once tossed, top with the sliced avocado and roasted sweet potatoes.
Whisk together the dressing ingredients. Serve immediately with the dressing, or save undressed in the refrigerator. If saving in the refrigerator, wait until serving time to add the avocado.
Enjoy!
