Recipe: Crunchy Apple and Sweet Potato Fall Salad

Photo by Asia Bradlee

Football is back, the temperatures are beginning to drop, pumpkin spice is reemerging—fall is here. Along with cozy sweaters, we can’t wait to stockpile fall recipes like this fall salad one.

Apples and sweet potatoes aren’t just meant for pie—they also serve as a flavorful complement for savory recipes. This fall salad makes the most of autumn produce with these two ingredients, crunchy nuts, a dash of cheese, and a drizzle of tangy vinaigrette. The broccoli slaw can be found in the produce section (usually pre-made), but if you’re unable to find it, you can shred broccoli in a food processor. And the apple cider vinaigrette adds some more apple flavor to the salad. Check out this list of low-calorie salad dressings if you need some more dressing inspiration, though.  

Salad Ingredients

• 1 head of butter lettuce
• 2 cups arugula
• 1 large sweet potato
• 2 cups broccoli slaw
• 1 apple
• ½ cup walnuts
• ½ cup goat cheese
• 2 tbs olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Apple Cider Vinaigrette Ingredients

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 tbs dijon mustard
• 1 tsp ginger paste
• Salt and pepper to taste

Directions

Chop the butter lettuce and rinse it well. In a bowl, toss the lettuce, arugula, and broccoli slaw together. Set it aside.

Preheat the oven to 400 degrees. Chop the sweet potato into cubes and mix with the olive oil, garlic powder, and salt and pepper. Roast the sweet potato for 30-40 minutes or until tender. When done, let cool.

Chop the apple into cubes and add it to the salad, along with the cooled sweet potato, walnuts, and goat cheese.

To make the dressing, whisk together all the ingredients until combined. Toss the salad with the dressing.

Serve the fall salad as-is or top with grilled chicken, quinoa, or the protein of your choice for a complete, and delicious, meal. And for dessert? Maybe pumpkin muffins or apple cider doughnuts would hit the spot.