Fall Salad

Since San Diego takes FOREVER to transition to fall weather, we have to get creative with our fall meals. It can’t be a warm soup or a casserole of some sort, because it’s 90 degrees. But, the meal still has to be somewhat fall… so I call this salad the perfect transitional meal from summer to fall.

This fall salad includes a variety of in-season, tasteful crops like sweet potato, honey-crisp apples and cranberries. There’s so much flavor from the sweetness of the apple to the saltiness of the sweet potato and tanginess from the cranberry. It is very satisfying to your palette.

I also included a sprinkle of goat cheese and walnuts to this fall salad. The goat cheese adds some softness to this recipe. It kind of helps balance all of the flavors. The walnuts add some texture and provide a crunch.

Since the fall salad itself has so much flavor, I made a very light vinaigrette for it. This salad dressing is so easy to make. It’s my all time favorite dressing recipe (I use it on almost every salad, actually!)

The reason why I’m SO obsessed with this dressing is that it’s easy to make, it has ZERO grams of sugar which is hard to find in any pre-made dressing and it can go on every salad recipe. It’s so versatile.

Alright, here’s the recipe to my favorite fall salad:

Fall Salad Recipe

INGREDIENTS:

  • Organic Arugula
  • Goat Cheese
  • Walnuts
  • Organic Honey-Crisp Apple
  • Organic Sweet Potato
  • Pepper + Himalayan Salt + Paprika
  • Dried Cranberries
  • Avocado Oil
  • Basil

DIRECTIONS:

  • Preheat the oven to 450 degrees
  • Dice up the sweet potato, then throw into a pan. Drizzle avocado oil, paprika, Himalayan salt and pepper. Mix and place pan into the oven. Bake for 35-45 minutes until crispy. Stir occasionally.
  • While sweet potatoes are baking, slice half an apple into very thin slices.
  • Put into a bowl – arugula, goat cheese, walnuts, apple, chopped basil, baked sweet potato, and dried cranberries
  • Dressing: Mix olive oil, dijon mustard, coconut aminos, and balsamic oil into a bowl and whisk. I have no measurements on this – however I do a lot of olive oil, around 2 tablespoons of mustard, a couple of shakes of coconut aminos and a little bit of balsalmic. (Not sure if that is helpful lol!)
  • Top the salad with some pepper!

Enjoy!

If you loved this salad, check out my other recipes here and here.

If you’re looking for more fall recipes, I posted this pumpkin spice oatmeal recipe here.

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