Prepare the Roasted Sweet Potatoes

1. Peel and Cube Sweet Potatoes

Peel the sweet potatoes and cut them into small, bite-sized cubes for even roasting.

2. Season and Roast

Preheat the oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, salt, and pepper to taste, then toss to coat. Roast in the oven for 25–30 minutes or until tender and slightly caramelized, flipping halfway through.

Prepare the Other Ingredients

3. Slice Gala Apples

Wash and core the gala apples, then thinly slice them. Set aside.

4. Toast the Almonds

Place sliced or slivered almonds in a dry skillet over medium heat. Stir frequently for 3–4 minutes, or until golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.

5. Slice Strawberries

Wash and hull the fresh strawberries. Slice them thinly and set aside.

6. Crumble the Goat Cheese

Using clean hands or a fork, crumble the goat cheese into small bits. Keep chilled until ready to use.

7. Rinse Arugula

Rinse the baby arugula under cold water and spin dry using a salad spinner or pat dry with paper towels.

Prepare the Lemon Basil Vinaigrette

8. Make the Dressing

In a small bowl or jar, whisk together 3 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (optional), 1 tablespoon finely chopped fresh basil, salt, and pepper to taste until well combined. Set aside.

Assemble the Salad

9. Combine All Salad Components

In a large salad bowl, combine the baby arugula, roasted sweet potato cubes, sliced gala apples, toasted almonds, sliced strawberries, dried cranberries, and crumbled goat cheese.

10. Dress and Toss

Drizzle the lemon basil vinaigrette over the salad and gently toss until all ingredients are well coated.

11. Serve

Serve immediately as a hearty, flavorful salad on its own or as a side dish.

The G.o.a.t. Recipe

Recipe information

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General

Roasted Sweet Potatoes

Salad Base

Lemon Basil Vinaigrette