This scrumptious salad is full of Fall taste.. roasted candy potatoes, dried cranberries, goat cheese and maple French dressing make this recipe a implausible lunch or spectacular facet dish.
A Scrumptious Salad Filled with Fall Flavors
This recipe has every part I search for in a very nice salad. It’s flavorful, filling, and filled with texture from the crunchy pecans, chewy cranberries, and creamy goat cheese. And it’s downright scrumptious. It’s simple to make, however makes an extremely spectacular facet dish for vacation dinners. However I additionally wish to serve it as a light-weight lunch with a facet of excellent crusty bread.
If you happen to roast up a bunch of candy potatoes forward of time, you may simply throw this salad collectively for a fast lunch. And it’s tremendous versatile too. Spinach or kale make an amazing substitute for the arugula. If you happen to don’t like goat cheese, feta cheese can be scrumptious. Use walnuts, sunflower seeds, pumpkin seeds, or pepitas instead of the pecans. Or attempt pomegranate seeds as an alternative of dried cranberries. It’s significantly tasty it doesn’t matter what variation you attempt. Fairly certain you could possibly drizzle that maple French dressing on a bowl of shoelaces and it might be divine.
Substances You’ll Have to Make Roasted Candy Potato Salad:
- Candy Potatoes
- Arugula
- Dried Cranberries
- Goat Cheese
- Pecans
- Maple Syrup
- Olive Oil
- Apple Cider Vinegar
- Dijon Mustard
- Garlic Powder
- Salt & Pepper
Learn how to Make this Roasted Candy Potato Salad:
- Roast the candy potatoes. Preheat your oven to 425 levels. Peel and dice the candy potatoes, and toss with olive oil and salt and pepper to style. Roast for 20 minutes till tender and starting to brown. Put aside.
- Make the dressing. In a small bowl, whisk collectively the olive oil, vinegar, mustard, maple syrup, garlic powder, salt and pepper.
- Assemble the salad. In a big serving bowl, add the arugula, toasted pecans, dried cranberries, candy potatoes, and goat cheese. Drizzle with the dressing and toss to mix. Dig in!
Ideas & Recommendations:
Arugula is definitely part of the mustard greens household. It has a pleasant peppery chunk and is basically scrumptious in a hearty salad like this. You may also make this salad with spinach or kale.
When roasting the candy potatoes, ensure you unfold them in a single layer in your baking sheet. Keep away from over-crowding the pan as a way to cook dinner them evenly and get a pleasant golden shade in your potatoes.
Retailer leftovers in an hermetic container within the fridge. The arugula will wilt, however it is going to nonetheless be good the following day. You may add contemporary arugula to freshen it up. To be able to preserve the salad longer, retailer the substances individually and toss them collectively when it’s time to serve. The candy potatoes will final 3-5 days. The maple French dressing will keep contemporary for 1-2 weeks.
Extra Scrumptious Salad Recipes:
Roasted Candy Potato Salad
Roasted candy potatoes, dried cranberries, goat cheese and maple French dressing make this salad a implausible lunch or spectacular facet dish.
Servings: 6 servings
Energy: 318kcal
-
Preheat your oven to 425 ℉.
-
In a medium mixing bowl, add peeled and cubed candy potatoes, 2 tablespoons olive oil, salt and pepper. Stir to mixed in order that the candy potatoes are coated. Switch to a parchment lined baking sheet and baking for 20 minutes. Stir midway by way of in order that the candy potatoes are evenly roasted. They need to be fork tender when finished. Take away from the oven and allow them to cool.
-
Whereas the candy potatoes are within the oven, make the dressing. In a small bowl, whisk collectively the apple cider vinegar, dijon mustard, maple syrup, olive oil, garlic powder, salt and pepper.
-
In a big salad bowl, mix arugula, toasted pecans, dried cranberries, and crumbled goat cheese. Add the cooled candy potatoes. Whisk the dressing as soon as extra after which drizzle over every part and stir gently to mix. You may garnish the highest of the salad with a couple of extra pecans, dried cranberries and goat cheese earlier than serving. Take pleasure in!
Energy: 318kcal | Carbohydrates: 31g | Protein: 7g | Fats: 20g | Saturated Fats: 5g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 11g | Ldl cholesterol: 9mg | Sodium: 745mg | Potassium: 492mg | Fiber: 5g | Sugar: 11g | Vitamin A: 16550IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg
