Harvest Salad Delight: Fall Flavors You Can't Resist

This Harvest Salad combines roasted vegetables, goat cheese, and pecans for a flavor-packed, gluten-free dish perfect for fall gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Greens

4 cups Arugula Offers a peppery flavor
2 cups Kale Finely chopped

For the Roasted Vegetables

2 cups Sweet Potato Cubed
2 cups Carrots Sliced

For the Toppings

1 cup Goat Cheese Crumbled
1 cup Pecans Coated with maple syrup
1/4 cup Fresh Mint Torn

For the Dressing

2 tablespoons Dijon Mustard
1 lemon Lemon Juice and Zest Fresh
2 tablespoons Apple Cider Vinegar
1/2 cup Olive Oil Extra virgin
2 cloves Garlic Minced
1 tablespoon Maple Syrup
to taste Salt
to taste Pepper

Equipment

Oven
Baking Sheet
Mason jar
Skillet
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Chop the sweet potatoes and carrots.
Roast the sweet potatoes and carrots in the oven for about 30 minutes until tender and golden.
Toast the pecans in a dry skillet for 2-3 minutes, then drizzle with maple syrup.
Combine dressing ingredients in a mason jar and shake until emulsified.
In a large bowl, combine greens, roasted vegetables, apple, goat cheese, pecans, and mint. Toss gently.
Pour dressing over the salad and toss gently again. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 7gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 20mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 15000IUVitamin C: 40mgCalcium: 150mgIron: 2mg

Notes

To reheat leftover roasted vegetables, use an oven at 350°F (175°C) for 10 minutes before adding to fresh greens.

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