Fall Salad Recipe
Roasted Sweet Potatoes, Apples, Celery, Kale, Cranberry-Goat Cheese, Dill-Green Goddess.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare the Sweet Potatoes
- 1
Roast the Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until they are tender and slightly caramelized. Remove from the oven and let cool.
Prepare the Salad
- 2
Chop the Ingredients
While the sweet potatoes are roasting, chop the apples into thin slices, dice the celery, and remove the stems from the kale. Tear the kale leaves into bite-sized pieces and place them in a large salad bowl.
- 3
Add Toppings
Once the sweet potatoes are cool, add them to the bowl with kale, along with the sliced apples, diced celery, dried cranberries, and crumbled goat cheese.
Make the Dressing
- 4
Mix the Dressing
In a small bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk together until smooth and well combined.
Assemble the Salad
- 5
Combine and Serve
Pour the dressing over the salad and toss gently until everything is evenly coated. Garnish with fresh dill and serve immediately.