1 Del Rey Avocado, thinly sliced
1 tbsp olive oil
2 medium sweet potatoes, peeled and diced into ½" cubes
Fine sea salt and freshly ground black pepper, to taste
5 oz arugula or baby kale
½ cup crumbled goat cheese (or feta or blue cheese)
½ cup pecans, lightly toasted and chopped
⅓ cup dried cranberries
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 2
Roast Sweet Potatoes
1 Preheat oven to 400° F (200° C).
2 Toss diced sweet potatoes in olive oil, then spread in even layer on baking sheet. Season with fine sea salt and freshly ground black pepper.
3 Roast for 25–30 minutes, or until sweet potatoes are tender and slightly caramelized, tossing halfway through. Set aside to cool.
Assemble Salad
4 In a large salad bowl, combine arugula or baby kale, sliced Del Rey Avocado, crumbled goat cheese, toasted pecans, and dried cranberries. Add roasted sweet potatoes once cooled slightly.
Serve
5 Toss salad gently to combine all ingredients. Optionally, drizzle with your favorite salad dressing (a simple balsamic vinaigrette would work well) and adjust seasoning with more salt and pepper if needed.
6 Enjoy your flavorful and festive fall salad!
To learn more about Del Rey Avocado, visit www.delreyavocado.com
