Autumn Salad
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Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 8 C arugula
  • ½ C sweet potatoes, chopped into ½ inch cubes
  • 1 tsp good quality olive oil
  • pinch of kosher salt
  • ⅓ C walnuts, toasted
  • ½ C horseradish cheddar, chopped into ½ inch cubes
  • ¼ C fresh pomegranate seeds
  • ½ granny smith (green) apple, sliced thin
For the Creamy Balsamic Dressing:
  • 1 clove garlic, chopped
  • 2 Tbsp 0% greek yogurt
  • 1 Tbsp pure maple syrup
  • 1 Tbsp dijon mustard
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp good quality olive oil
Instructions
For the Salad:
  1. Preheat oven to 425. Toss sweet potatoes with olive oil and a pinch of salt. Place on a parchment lined pan and roast for 20-25 minutes, allow to cool.
  2. In a large salad bowl add arugula, walnuts, horseradish cheddar, pomegranate seeds and sliced apples. Toss with creamy balsamic dressing, see below.
For The Creamy Balsamic Dressing:
  1. Using a food processor, blender, or immersion blender - add all ingredients except olive oil and process until smooth, slowly drizzle in the olive oil and continue to process until incorporated. Store remaining dressing in airtight container in the refrigerator for up to 1 week.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/autumn-salad/