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).
Course Main Course
Servings 2
Author Rachael DeVaux
Ingredients
Fall Vinaigrette
3tbspextra virgin olive oil
1tbspapple cider vinegar
1tbspdijon
1clovegarlic, minced
1tspdried thyme
1tspmaple syrup
Salad
1sweet potatocubed into 1/2-inch cubes
1-2tbspavocado oil
1tspsalt
1tsppepper
1tspgarlic powder
1tspdried thyme
1/3cupraw pecans
1/4cuppepitas or pine nuts
1/4 cupcrumbled goat or feta cheese
4-6large pasture-raised eggs
3-4cupsarugula (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).