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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).
- 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
- 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
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.
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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