You’ll want to make this spring salad your go-to meal.
It’s got the crunch, it’s got the veggies, it’s got the cheese. It’s a salad filled with all the best things, topped with a homemade tangy citrus dressing.
Dietitian Jenna Dyckman, from USU Extension, shares a fresh spring salad topped with homemade tangy citrus dressing.
Find more recipes at extension.usu.edu/nutrition, or at @usuhealthyliving on Instagram.
Roasted Sweet Potato Salad with Orange Vinaigrette
INGREDIENTS
- 5 ounces Baby Spinach, about 3 cups
- 5 ounces Baby Arugula, about 3 cups
- 4 ounces goat cheese, crumbled
- 1 apple, preferably sweet, cut into matchsticks
- 3 cups Roasted Sweet Potatoes
- 1½ cups Candied Pecans
- ¾ cup Orange Vinaigrette
METHOD
- In a large serving bowl, toss the spinach, arugula, ¾ of the goat cheese, ¾ of the apple, 2 cups roasted sweet potato, and 1 cup candied pecans with ¾ of the orange vinaigrette until everything is coated.
- Top the salad with the remaining goat cheese, apples, sweet potatoes, and pecans. Drizzle with the remaining dressing and serve immediately.
(Recipe adapted from The Modern Proper)
Jenna is an USU Extension Assistant Professor based in Cache County. She is a registered dietitian and graduated with her master’s in nutrition and dietetics from the University of Idaho. She became a dietitian because she loves helping others and teaching them how to achieve optimal health by making healthy and sustainable food and lifestyle choices. Her go to mantra with food is “all foods fit!”. In her position with USU Extension, she loves working with community members across Cache County!
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