Welcome to the delightful world of salads! This Best Fall Salad featuring roasted sweet potatoes is not only colorful but bursting with flavor.
Why You’ll Love This Salad
This salad combines the sweetness of roasted sweet potatoes with the creaminess of avocado and the tang of feta, making it a perfect fall dish. Trust me, you’ll love it!
Tips for Perfection
Make sure to use fresh arugula for a peppery crunch, and don’t skip the tahini dressing; it ties everything together beautifully!
Ingredients
- Salad Base:
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Instructions
- Preparation:
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Step 1- Roast the Sweet Potatoes and Prepare Dressing: Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.
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Step 2- Assemble the Salad: Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
Nutrition
- Calories: 300, Fat: 18g, Carbs: 30g, Protein: 8g
Cooking techniques
Roasting sweet potatoes brings out their natural sweetness and creates a lovely texture. Be sure to keep an eye on them to avoid burning!
Variations or substitutions
Feel free to substitute the arugula with spinach or kale, and if you’re not a fan of feta, goat cheese works wonderfully too!
Storage tips
If you have leftovers, store the salad components separately to keep everything fresh. The dressing can be refrigerated for up to a week.
Notes
This salad is gluten-free and vegetarian, making it a great option for various dietary preferences!
