Warm roasted sweet potatoes • gala apples • toasted almonds • goat cheese • fresh strawberries • dried cranberries • baby arugula • lemon basil vinaigrette

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

Peel and Cube Sweet Potatoes

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.

Season and Roast

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

Slice Gala Apples

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.

Toast the Almonds

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

Slice Strawberries

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

Crumble the Goat Cheese

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

Rinse Arugula

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.

Make the Dressing

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.

Combine All Salad Components

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

Dress and Toss

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

the g.o.a.t.

Recipe information

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