Mixed Fall Olive Oil Salad

We love this Mixed Fall Olive Oil Salad, which brings together the fresh flavors of seasonal greens and hearty avocado, creating a blend of this savory delight. Drizzled with Il Fusti Lemon Olive Oil, each bite is elevated by this earthy citrus goodness, making the salad both refreshing and surprisingly complex.

INGREDIENTS

Salad Ingredients:

• 1 tablespoon of Il Fusti Lemon Olive Oil 
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• fine sea salt and freshly-ground black pepper
• 5 ounces arugula or baby kale
• 1 avocado, thinly sliced
• 1/2 cup crumbled goat cheese (or feta or blue cheese)
• 1/2 cup chopped pecans, lightly toasted
• 1/3 cup halved cherry or sunburst tomatoes
  
  
  

Dressing Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon freshly-squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic, pressed or minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly-cracked black pepper

Instructions

1. 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.
2. To Roast The Potatoes: Heat oven to 400°F.  Spread the diced sweet potatoes out on a medium baking sheet.  Drizzle with the Il Fusti Lemon 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.
3. To Assemble The Salad: Once the sweet potatoes are ready to go, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts and tomatoes.  Drizzle with the dressing, and toss until combined.  Serve immediately and enjoy!

This recipe was directly sourced and adapted from GimmeSomeOven.Com