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The Most Colorful Fall Salad

Helllllo. I’m just keepin it real over here. I’ve been in my PJ’s like nonstop this past week, recovering from time travel, drinking lotsa coffee, watching lotsa netflix, and trying to work on this thesis. Living the life, huh?

For now at least. I did leave the house to buy groceries and run. The run was pretty exciting because I’m getting faster! 8 miles sub 8-minute pace and negative splits! 

run sub 8 min

I’ve also been doing lots of eating and cooking. My body is so happy I’m back to making meals (read: my wallet is happy). I turned into Little Miss Bake Everything on Sunday night and made two batches of cookies – one using Arman’s three ingredient recipe and then some mini almond flour chocolate chip cookies. Both came out so good and moist and have been perfect for school and cleaning breaks. And snacks.

Sorry, my cookies are never pretty but these tasted amazing I promise you. I also tend to separate the chocolate chips in an extremely uneven manner, so naturally, I’ll eat the ones with the most chocolate chips and give the ones with less to others. Don’t you do that too?  

The hubs brought some to the running store and they went like flies (is that the saying? I may have butchered it).


So, before I share a recipe for the most colorful fall salad I’ve ever made, let me please show you some pictures of food because that’s why you’re here in the first place. 

Breaking the fast….Oh, by the way, it’s been absolutely gawgeous here in NC. Like 65 degrees gorgeous, so I ate outside. Coming from rainy Portland, this weather is fantastic.

Oatmeal breakfast

After a few hours of work, it was snack time. This is a winning combo, FYI. I got into Kombucha in Portland and I am loving it right now. 


And then, a late lunch: Leftovers from the recipe I’ll be sharing. I also added some hard-boiled eggs.

Fall Salad leftovers, colorful fall salad

And then, I did a little afternoon strength training sesh, responded to some emails, and started planning my Thanksgiving travels (luckily just driving distance – no flights needed!).

late night snacks

And, in the spirit of food, here’s your perfect autumn recipe. Heck, you can even make this for Thanksgiving. I might, because it’s so vibrant and really encompasses fall flavors!

If you follow me on  Instagram, you may have seen that I roasted some beets earlier this week and this is what it was for!

colorful fall salad

I really just mixed all the things together and hoped for the best. This combo just works. Plus, you’re getting so many nutrient-rich foods in this bad boy. And it uses seasonal produce, like pomegranate, beets, and sweet potatoes that you could also substitute with squash.   

Colorful Fall Salad

Colorful Fall Salad

Yield: 4 -6 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

A colorful, nutrient rich salad that boasts the flavors of fall! It's a savory dish with the perfect balance of sweet and tart from the pomegranate seeds that will brighten up any dinner!


  • 1 large sweet potato, diced
  • 2-3 beets, roasted
  • 3-4 cups arugula or any green
  • 1 pomegranate, cut and seeded
  • 1 can black beans
  • 1 cup edamame
  • 1 avocado, see recipe for dressing below
  • ½ tsp salt, for roasting and to taste
  • ½ tsp pepper, for roasting and to taste
  • 1 tablespoons olive oil, for roasting


  1. Wash and cut sweet potato and beets into cubes and roast for 45 minutes to 1 hour on 375. I seasoned with olive oil, salt and pepper.
  2. While those are roasting, prepare your salad in a bowl. Add pomegranate seeds, beans and edamame. Add beets and sweet potato when done.
  3. Top with additional avocado if desired as well as dressing and enjoy!
If you’ve never seeded a pomegranate before, here are some great directions!

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The avocado dressing is what really ties everything together. The dressing is so easy, takes approximately 2.5 seconds in the blender, and is so worth it.  I usually stick with vinaigrette dressings, but this creamy avocado dressing is my one exception. I halved this recipe to make the dressing. 

avacado dressing, colorful fall salad

This may not look like a filling entrée, but the combo of satiating, healthy fats from the avocado, protein from the beans and edamame, and fiber from, well the whole plate, kept me stuffed. And the pomegranate seeds just add a little crunch to each bite that makes you want to do a happy dance. This made about 3 servings for me!

Although there is a fair amount of “prep” involved, I didn’t do it all on the same day, so it was more manageable. I roasted beets and sweet potatoes earlier in the week and was trying to figure out how I could mix some leftovers together since I’m a fan of just throwing things into bowls. I made this for my meatless Monday meal, and I think it turned out pretty well. I hope this is a recipe you may try and enjoy!

Do you like to just throw things together and hope for the best? 

Do you ever make cookies that aren’t “pretty” but taste good? Tell me!

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  1. Hi Sarah,
    Can you help me find the recipe to your Colorful Fall Salad? Can’t wait to try it. Thanks!

    1. Hi Bridget! Thanks for letting me know. I updated the recipe and it should be working now! I may have to make this soon too, since it’s perfect for fall! 🙂

  2. I don’t know if you’ve mentioned this already, but I’d love to hear about your thesis. What you decided to research and how and whatnot.

  3. I am the worst about evenly distributing chocolate chips when making cookies, although it makes some super chocolatey and delicious so I guess it isn’t too bad! Your fall salad just looks splendid – I love all the bright colors, and that avocado dressing sounds really good too!

  4. After completing your DI, you totally deserve a week (or two) in your pjs!
    This salad is so beautiful- it is the one I’d buy at a restaurant. I also think it would be an impressive addition to our Thanksgiving dinner!

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