Fall Harvest Salad Sweet Potato (Printer-Friendly Version)
Seasonal autumn salad with roasted sweet potato, apples, cranberries, pecans, and a maple ginger tahini dressing.
# What You'll Need:
→ Roasted Sweet Potato Cubes
01 -
1 pound sweet potatoes, peeled and cut into 1-inch cubes
02 -
2 tablespoons extra-virgin olive oil
03 -
1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon black pepper
06 -
1/8 teaspoon cayenne pepper
→ Maple Ginger Tahini Dressing
07 -
4 tablespoons tahini
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2 tablespoons apple cider vinegar
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2 tablespoons pure maple syrup
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1 teaspoon freshly grated ginger
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1 teaspoon Dijon mustard
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1/4 teaspoon salt
13 -
1/8 teaspoon white pepper
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1 tablespoon water, plus more as needed
→ Harvest Salad
15 -
6 cups arugula or other leafy greens
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2 apples, thinly sliced
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1/2 cup very thinly sliced red onion
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1/2 cup pecans, coarsely chopped
19 -
1/2 cup crumbled goat cheese
20 -
1/4 cup dried cranberries
# Steps to Follow:
01 -
Preheat the oven to 420°F. Toss sweet potato cubes with olive oil, salt, cinnamon, black pepper, and cayenne pepper. Spread evenly on a baking tray. Roast for 20 minutes, flipping halfway, until tender and lightly browned. Let cool slightly to prevent wilting greens.
02 -
Whisk tahini, apple cider vinegar, maple syrup, grated ginger, Dijon mustard, salt, and white pepper in a small bowl. Add water gradually to reach a pourable consistency.
03 -
Spread arugula on a serving platter. Arrange roasted sweet potato, apple slices, red onion, pecans, goat cheese, and dried cranberries over the greens. Serve with the dressing on the side for drizzling.
# Additional Tips:
01 -
Roasted sweet potato may be prepared in advance and stored refrigerated up to 5 days. Dressing can be made up to one week ahead and refrigerated.