New Hampshire is famous for its Fall foliage. Fall is one of my favorite times of the year. The changing of leaves, the cooler mornings, the frost on the grass, soccer, apple picking and so many great things that just happen in Fall. While seasons change our nutrition shouldn't. Getting in loads of veggies might feel easier in the summer with the garden harvest yet we need to continue that all year round. Here are two great salad recipes to enjoy especially in Autumn.
Can’t Beat the Healthy Feeling Fall Salad
- 1/2 tablespoon olive oil
- 1 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- salt and black pepper
- Box of Papa Dean’s Microgreens
- 1/2 avocado, thinly sliced
- 2 Tablespoons crumbled goat cheese (or feta or blue cheese)
- 1 Tablespoon chopped pecans
- 1 Tablespoon dried cranberries
DRESSING INGREDIENTS: (You won’t need this much for one salad but you’ll love to have it on hand!)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To Make The Dressing: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
To Roast The Potatoes: Heat oven to 400°F. Spread the diced sweet potatoes out on a medium baking sheet. Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated. Season the sweet potatoes generously with salt and pepper. Then bake for about 30 minutes, or until the potatoes are tender and lightly browned/caramelized around the edges.. Remove from the oven and set aside.
To Assemble The Salad: Once the sweet potatoes are ready to go, add them to a large serving bowl along with the microgreens, avocado, goat cheese, nuts and cranberries. Drizzle with the dressing, and toss until combined. Serve immediately and enjoy!
I made this same salad using cubed butternut squash. The first time I made this I left out the cheese by mistake. I didn't miss it until later when I saw the cheese in my fridge.
Apple Walnut Salad
- Box of Papa Dean's Microgreens
- 1 apple, diced
- 1/4 cup walnuts, chopped
- 1/4 cup blue cheese
- 1 Tablespoon red onion, chopped fine
I used the same salad dressing as above. I change this salad up by using sunflower seeds instead of the walnuts.
Both of these salads have those Fall ingredients and yet are packed with veggies.
Enjoy Good Food,
Coach Nancy