Honeycrisp Harvest Salad

Ingredients

• 1 cup arugula
• 0.5 cup roasted sweet potatoes (Diced)
• 1 apple (Sliced)
• 1 pear (Sliced)
• raisins (Amount not specified)
• pecans (Amount not specified)
• feta cheese (Amount not specified)
• dates (Optional; amount not specified)
• 0.333 cup olive oil (For the dressing)
• 2 tbsp honey (For the dressing)
• 1 tbsp Dijon mustard paste (For the dressing)
• salt (To taste)
• black pepper (To taste)
• 0.5 tbsp lemon juice (For the dressing)

Steps

1. 1

   Prepare the roasted sweet potatoes by dicing them; the source specifies using 1/2 cup of roasted sweet potatoes but does not provide the roasting temperature or time.

2. 2

   Place the arugula, roasted diced sweet potatoes, sliced apple, sliced pear, raisins, pecans, and feta cheese in a salad bowl. Add the optional dates if using.

3. 3

   Make the dressing by combining the olive oil, honey, Dijon mustard paste, salt, black pepper, and lemon juice.

4. 4

   Mix or whisk the dressing until combined, then dress the salad and toss to distribute it evenly before serving.

Notes

The source does not specify quantities for the raisins, pecans, feta cheese, or optional dates. It also does not provide roasting instructions for the sweet potatoes or a stated dressing-mixing method; those connective preparation steps are included conservatively.

Nutrition per serving

• salad
• main
• vegetarian
• fall
• Thanksgiving
• no-cook
• homemade dressing