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Harvest Salad With Soft-Boiled Eggs
This salad is an easy way to incorporate eggs into your weeknight dinners. Eggs are such a good source of protein, not to mention other essential vitamins (think of them as nature’s multivitamin).
Ingredients
Fall Vinaigrette
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp dijon
- 1 clove garlic, minced
- 1 tsp dried thyme
- 1 tsp maple syrup
Salad
- 1 sweet potato cubed into 1/2-inch cubes
- 1-2 tbsp avocado oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/3 cup raw pecans
- 1/4 cup pepitas or pine nuts
- 1/4 cup crumbled goat or feta cheese
- 4-6 large pasture-raised eggs
- 3-4 cups arugula (2 large handfuls)
- Sea salt, to taste
- Pepper, to taste
Optional toppings
Instructions
Prep ingredients
- Preheat oven to 500 degrees F or broil. In a large bowl, coat sweet potato with avocado oil and add salt, pepper, garlic & thyme. Mix until evenly coated and bake on a parchment lined baking sheet for 8-10 minutes. Flip, and broil for another 3-5 min, or until potatoes are slightly charred (check for burning frequently).
- Heat a medium pan over medium-low heat. Toast the pecans and pepitas for 5-7 mins, stirring constantly until fragrant. Remove from heat and set aside.
- Steam the eggs. Add 1-inch of water to a small pot (large enough for your eggs to fit in a single layer) and bring to a boil. Once boiling, add eggs and a lid and steam for 5-7 minutes (5 min for soft and 7 for medium-soft). While the eggs are boiling, prep an ice bath. Submerge the eggs in the ice bath for 1-2 minutes and set aside.
Assemble salad
- In a large bowl, add the vinaigrette ingredients and whisk until emulsified, about 1 minute.
- Add the arugula and toss until evenly coated.
- Add the roasted potatoes, toasted nuts and seeds, and cheese. Garnish with salt and pepper.
- Distribute between two salad bowls and add desired amount of soft-boiled eggs to each. (To ensure food safety, eggs should be cooked to 160 degrees F).
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