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Sweet Potato, Pear, Dried Cranberry, and Arugula Salad with a Maple-Mustard Dressing

Updated: Apr 6

I am so happy to share one of my all-time favorite salads to have in the fall and winter with you! I don't know about you, but sometimes I find it hard to eat cold salads on a cold day. For some reason though, adding a starch-based food to salads makes them seem "warmer" somehow (or maybe that's just me).


This salad contains some of my favorite, easy to find fall ingredients, and I especially love this Maple-Mustard dressing! Keep scrolling for the recipe on this nutrient-packed, delicious fall and winter salad!

Sweet Potato, Pear, Dried Cranberry, and Arugula Salad with a Maple-Mustard Dressing

Serves: 4

Time: 1 hour


Ingredients:

For the salad:

4 cups tightly packed arugula

1 medium sized sweet potato

1 medium sized pear, cored and thinly sliced

¾ cups pecan halves

3 Tbsp dried cranberries

¼ cup crumbled goat cheese

½ tsp extra virgin olive oil

Pinch of salt


For the dressing:

2 Tbsp extra virgin olive oil

2 Tbsp maple syrup

1 Tbsp Dijon mustard

½ Tbsp lemon juice


Directions:
  1. Preheat the oven to 350° Fahrenheit. Wash the sweet potato and chop it into 1-inch cubes. Leave the skin on for some extra fiber! Mix the sweet potato, ½ tsp olive oil, and a pinch of salt in a large bowl and stir until evenly coated. Place the sweet potato cubes on a parchment paper lined baking sheet and cook for 45-50 minutes or until soft, stirring occasionally. Once finished, set them aside to cool.

  2. Make the salad dressing by combining the olive oil, maple syrup, Dijon mustard, and lemon juice in a bowl and whisking until combined.

  3. Place the arugula, sweet potato, sliced pear, pecans, cranberries, and goat cheese in a large bowl, and drizzle on the salad dressing as desired. Mix before serving.

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