Basic Fall Green Salad

A hearty salad with roasted sweet potatoes, avocado, and cranberries.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4



  • 1 tbsp extra virgin olive oil
  • 2 sweet potatoes peeled and diced
  • Sea salt and pepper to taste
  • 1 pkg fresh arugula or kale
  • 1 avocado thinly sliced
  • ½ cup pecans or walnuts
  • cup cranberries
  • tofu "feta" garnish


  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 garlic clove minced
  • ½ tsp salt
  • ¼ tsp black pepper


  • Preheat oven to 400 °F and line a baking sheet with parchment paper. Spread out the potatoes and drizzle with oil. Toss until evenly coated. Season with salt and pepper. Bake for 30 minutes or until potatoes are tender. Remove and set aside.
    1 tbsp extra virgin olive oil, 2 sweet potatoes, Sea salt and pepper to taste
  • To make the dressing, whisk all ingredients together in a bowl or jar until combined.
    3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp dijon mustard, 1 garlic clove, ½ tsp salt, ¼ tsp black pepper
  • Once the sweet potatoes have cooled, add them to a large mixing bowl along with the greens, avocado, nuts, and cranberries. Drizzle with dressing and toss until combined. Garnish with tofu "feta" if using.
    1 pkg fresh arugula or kale, 1 avocado, ½ cup pecans or walnuts, ⅓ cup cranberries, tofu "feta"
Keyword Cranberries, Recipe of the Week, Salads, Sweet Potato
Author: Zack

Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.

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