My Favorite Fall Salad

September means fall has begun. At least for me. 
The problem with this line of thinking is that even though my mind has made the switch, sometimes the weather has not yet. We are currently on our fourth day of mid 90 degree temps, so eating a hot bowl of soup or stew isn’t quite appealing just yet. 
But this salad is full of fall flavors — roasted sweet potatoes and a maple mustard vinaigrette. I used a combination of chopped baby spinach and arugula for the salad base, and added some lentils and sunflower seeds for protein and crunch. Some dried cranberries to finish and you’ve got yourself a meal. 
My Favorite Fall Salad

My Favorite Fall Salad

Amy

Servings

2

Prep Time

10 minutes

Cook Time

25 minutes

Calories

561

Ingredients

  • 1 medium sweet potato, peeled and diced
  • 2 tablespoons Ava Jane’s Kitchen Avocado Oil
  • 4 cups baby spinach, chopped
  • 2 cups baby arugula, chopped
  • 1/2 cup cooked lentils
  • 1/4 cup sunflower seeds
  • 1/4 cup dried cranberries
  • 3 tablespoons light olive oil, or other neutral oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Colima Sea Salt

Directions

  1. Preheat oven to 400 degrees F.
  2. Toss the sweet potatoes with avocado oil and spread on a baking sheet in a single layer.
  3. Roast until browned and tender, 15-20 minutes
  4. Put the spinach, arugula, lentils, sunflower seeds and cranberries in large bowl.
  5. Add the remaining ingredients to a jar and shake until well combined.
  6. Add the sweet potatoes to the salad, and toss with the dressing. Serve immediately.
Back to blog