I’m so happy we are bringing you this bomb Autumn salad because not only is it beautiful to look at, it tastes pretty darn amazing too. It’s like a really ridiculously good looking person that is also super nice and smart and you kinda want to hate them because they have it all going on but you just have to love them because they are awesome….same situation with this salad. It’s also a great excuse to use one of our favorite kitchen gadgets, an immersion blender, because what is salad dressing without an immersion blender? If you don’t have one of these bad boys you need to go get yourself one STAT….total game changer!
Stephanie Heymann Photography
I’m also slightly obsessed with this perfect drizzle picture…pretty impressive, right? Let me just make you swoon for a second….roasted sweet potatoes, tangy granny smith apples, toasted walnuts, fresh pomegranate seeds and just when you thought it couldn’t get any better throw in some horseradish cheddar for the touchdown. Oh, and drizzle this creamy balsamic over the top. Holla!
Stephanie Heymann Photography
This can be all yours too, just follow the recipe below and you got yourself one gorgeous autumn salad, which by the way is totally acceptable to eat all year round…not just in the autumn. I bet you already knew that though!
Stephanie Heymann Photography
- 8 C arugula
- ½ C sweet potatoes, chopped into ½ inch cubes
- 1 tsp good quality olive oil
- pinch of kosher salt
- ⅓ C walnuts, toasted
- ½ C horseradish cheddar, chopped into ½ inch cubes
- ¼ C fresh pomegranate seeds
- ½ granny smith (green) apple, sliced thin
- 1 clove garlic, chopped
- 2 Tbsp 0% greek yogurt
- 1 Tbsp pure maple syrup
- 1 Tbsp dijon mustard
- 3 Tbsp balsamic vinegar
- 3 Tbsp good quality olive oil
- Preheat oven to 425. Toss sweet potatoes with olive oil and a pinch of salt. Place on a parchment lined pan and roast for 20-25 minutes, allow to cool.
- In a large salad bowl add arugula, walnuts, horseradish cheddar, pomegranate seeds and sliced apples. Toss with creamy balsamic dressing, see below.
- Using a food processor, blender, or immersion blender - add all ingredients except olive oil and process until smooth, slowly drizzle in the olive oil and continue to process until incorporated. Store remaining dressing in airtight container in the refrigerator for up to 1 week.