The Fall Salad You Can’t Quit

It’s gonna be a bold statement, but I’m gonna make it anyway: The answer to everything can be found in this salad.

Have a busy week ahead? Make this salad. Not sure what to make? Make this salad.

Trying to feed some pickier eaters and convince them they do like healthy food? Make this salad.

It’s a salad you won’t be able to quit, but with all of those options, why would you ever want to?

It’s got all the things you look for in a salad: crisp lettuce, flavorsome and versatile basil dressing (that goes great on anything else in your fridge, so I always double it), piquant herbs, crunchy sweet potatoes, salty pumpkin seeds, and a creamy hint of cheese (if using).

It’s magical. Ready for it?

The Salad You Can’t Quit

Makes 2 large servings or 4 side servings

NOTES: The dressing and sweet potatoes can be prepped ahead of time for easy assembly. Add avocado and cheese right before serving.

Salad Ingredients

  • 1 large or 2 small heads butter lettuce
  • 1 large or 2 small sweet potatoes or
  • yams, chopped into .-inch cubes
  • 1 small green apple, chopped into 1/2-inch cubes
  • 1 avocado, cubed
  • 1/4 cup chopped fresh herbs, like chives, dill, and/or basil
  • Sprinkle of toasted pumpkin seeds (optional; if it’s fall when you’re making this, the TJ’s pumpkin seeds are to die for in this recipe!)
  • Crumbled goat or feta cheese (optional)

Dressing Ingredients

  • 1/2 cup olive oil
  • 2–3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 cup basil leaves
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Method

(Can be done ahead of time.) Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. Cut the sweet potato into cubes, toss with olive oil and sea salt, and bake for 30 minutes until you can easily poke them with a fork. Remove and let cool.

Meanwhile, or when ready to serve, blend all dressing ingredients together. Add the rest of the salad ingredients to a serving bowl. Toss with dressing, and sprinkle with extra chopped herbs to serve.

OK, now you tell me … right? If you make this, come tell me how it went for you over at @simplyrealhealth on Instagram. See more healthy recipes in my The Simply Real Eating Cookbook.

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