Ingredients
Greens
- 5 ounces Baby Spinach (about 3 cups)
- 5 ounces Baby Arugula (about 3 cups)
Salad Toppings
- 4 ounces Goat Cheese, crumbled
- 1 Apple, preferably sweet, cut into matchsticks
- 3 cups Roasted Sweet Potatoes
- 1½ cups Candied Pecans
Dressing
- ¾ cup Orange Vinaigrette
Instructions
- Prepare the greens: In a large serving bowl, combine the baby spinach and baby arugula, gently tossing them together to create an even mix of fresh greens.
- Add salad components: To the bowl with greens, add ¾ of the crumbled goat cheese, ¾ of the matchstick apples, 2 cups of the roasted sweet potatoes, and 1 cup of the candied pecans. These ingredients bring creaminess, sweetness, and crunch to the salad.
- Toss with vinaigrette: Pour ¾ of the orange vinaigrette over the combined ingredients and toss everything thoroughly until all the ingredients are evenly coated with the tangy citrus dressing.
- Finish and serve: Transfer the tossed salad to serving plates or keep in the bowl, then top with the remaining goat cheese, leftover matchstick apples, remaining sweet potatoes, and candied pecans. Finally, drizzle the remaining vinaigrette over the top and serve the salad immediately for optimal freshness and flavor.
Notes
- Roast the sweet potatoes ahead of time to save preparation time; store them refrigerated until ready to use.
- For an added crunch, lightly toast the candied pecans before adding to the salad.
- Adjust the amount of orange vinaigrette to taste if you prefer a lighter or more intense dressing flavor.
- This salad is best served fresh and should be enjoyed shortly after assembling to prevent wilting of the greens.
- Substitute goat cheese with feta or blue cheese if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
