Rustic Fall Salad Recipe
Arugula, Roasted Sweet Potato, Red Onion, Goat Cheese, Pecans, Fried Brussel Sprouts, Apple Glaze, Apple Cider Vinaigrette
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Ingredients
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Salad Base
Dressings
Method
Salad Preparation
- 1
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until they are tender and golden brown. Stir halfway through to ensure even cooking.
- 2
Prepare the Brussel Sprouts
Trim the ends of the brussel sprouts and remove any discolored outer leaves. Slice them in half. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the brussel sprouts cut side down and fry for 6-8 minutes until they are crispy and golden. Stir occasionally. Remove from heat and set aside.
- 3
Slice the Red Onion
Peel the red onion and slice it thinly. Rinse the slices under cold water to reduce the sharpness. Set aside.
- 4
Prepare the Salad Base
In a large mixing bowl, combine the arugula, roasted sweet potatoes, fried brussel sprouts, sliced red onion, and pecans. Crumble the goat cheese on top.
Dressing Preparation
- 5
Make the Apple Cider Vinaigrette
In a small bowl, whisk together the apple cider vinegar, honey, salt, pepper, and the remaining olive oil until well combined.
- 6
Add the Apple Glaze
Drizzle the apple glaze over the salad and toss gently to combine. Then, drizzle the prepared vinaigrette over the salad and toss again to coat all ingredients.