Fall Harvest Salad
This salad is filled with fall produce! It’s so flavorful and filling, you’ll want to make it all of autumn.
Ingredients
Salad
- 2 cups kale stem removed, chopped
- 2 cups arugula
- 1 ½ cups shredded brussels sprouts
- 1 medium bell pepper whichever kind you prefer
- 1 medium sweet potato diced into ½-1” cubes
- ¼ lb bacon optional-you can add any other protein you prefer or leave it out
- ¼ cup crumbled goat cheese
- ¼ red onion quartered and thinly sliced or pickled onion
- 1 medium pear cubed or sliced
- Olive oil
- Salt and pepper to taste
Dressing
- 1 ½ tablespoon olive oil
- 1 lemon juiced
- 1-2 garlic cloves minced
- 1 teaspoon dijon mustard
Instructions
- Preheat oven to 400.
- Lightly coat sweet potato with olive oil and salt and pepper to taste. Place sweet potato on a baking sheet and place in oven until easily pierced with a fork, about 20-25 minutes.
- While the sweet potato is baking, pan fry the bacon, and cut into small pieces.
- Chop the rest of the ingredients, and mix together the dressing ingredients.
- When everything is ready, toss together and enjoy!
Tried this recipe?Let us know how it was!