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Wild Red Arugula & Apple Harvest Salad

Servings: 4

| Active Time: 35 minutes

| Total Time: 20 minutes

Peppery Wild Red Arugula meets crisp apples, tangy feta, dried cranberries and maple-Dijon dressing in this colorful fall salad. Roasted sweet potato leaves make it extra festive.

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Ingredients

For the salad:

1 package Earthbound Farm Organic Wild Red Arugula

1 medium sweet potato

1 tablespoon olive oil

2 crisp apples, thinly sliced

½ cup crumbled feta cheese

⅓ cup dried cranberries

⅓ cup roasted pepitas

Salt and black pepper

For the maple-Dijon vinaigrette:

¼ cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

2 teaspoons Dijon mustard

¼ teaspoon salt

Black pepper, to taste

Directions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Slice the sweet potato lengthwise into ⅛-inch-thick slices. Use a small leaf-shaped cookie cutter to cut out shapes, if desired. Toss with olive oil and a pinch of salt, then arrange in a single layer on the baking sheet.
  3. Roast for 15–20 minutes, flipping halfway through, until tender with crisp, browned edges. Set aside to cool slightly.
  4. Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper.
  5. Add the Wild Red Arugula to a serving platter and lightly toss with the desired amount of vinaigrette.
  6. Top with the sliced apples, roasted sweet potatoes, feta, dried cranberries, and pepitas. Serve immediately.

Wild Red Arugula & Apple Harvest Salad with Package

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