Salads are my year-round lunch meal of choice. I’ve always been a big veggie fan, so decorating a bowl with a mound of greens is a no-brainer. But what I love the most about salads is the ability to get creative. You can toss in so many healthy, savory, sweet, and crunchy food items—forming unbelievably delicious combinations. I also just love all the beautiful colors in a salad bowl, and this fall salad is no exception.

As the seasons change, I notice my food choices naturally shift. With the approach of autumn, I’m craving more depth in my salad, which is how I came up with this recipe. Air-fried sweet potatoes sprinkled with sea salt, nutty quinoa and walnuts, creamy avocado, rich goat cheese, sharp onion, crisp apple, and juicy cherry tomatoes combine with arugula and mixed greens, while a drizzle of dressing consisting of apple cider vinegar, honey, and stone ground mustard tops things off.

Exploring life's many facets one glass of wine, pair of heels, and yoga class at a time.

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