Autumn Roasted Sweet Potato and Arugula Salad has great fall flavors. Many of the ingredients are in season during the fall. It gives you a healthy way to enjoy the flavors of autumn.
My diet has recently become very limited. I have had to cut out dairy, beans, nuts, and carbonated drinks. Some days it’s hard for me to find something to eat. I was hunting for a salad that used what I have ready in the garden and was something I could eat. I stumbled upon a picture and a description of the perfect salad. It didn’t have a recipe so I made up my own.
Sweet potatoes are perfect for a fall side dish. Several other ingredients came straight from my garden. And of course I had to have bacon for The Hardworking Husband. I put pecans in the recipe, but left them out of my salad. It would be a great texture to have with the creamy sweet potatoes and avocados. Autumn Roasted Sweet Potato and Arugula Salad blends all these flavors so well.
- 3 medium sweet potatoes peeled and cut into bite size pieces
- 2 Tbsp olive oil
- 1 tsp salt
- 8 slices bacon cooked and crumbled
- 4 cups shredded cabbage
- 4 cups arugula
- 1 red bell pepper diced
- 1 avocado cubed
- 2 Tbsp basil chopped
- 3/4 cup roasted pecans optional (omit for Whole 30)
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 clove garlic minced
- pinch salt
Preheat oven to 400.
In a bowl, mix sweet potato, olive oil, and salt. Spread on a baking sheet.
Bake for 25-30 minutes or until sweet potato turn slightly brown.
Allow to cool completely.
Combine all ingredients in a jar and shake until mixed. Set aside.
Add all ingredients including roasted sweet potatoes except dressing. Gently toss the salad.
Pour as much dressing as you would like over the salad. I generally only like a little dressing, but this called for more.
Feta would be a great topping.
This also would taste amazing with a balsamic vinaigrette.
Don’t forget to pin!