Fall Harvest Salad Sweet Potato (Printer-Friendly)
Seasonal salad with roasted sweet potato, apples, pecans, cranberries, and a maple ginger tahini dressing.
# List of Ingredients:
→ 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
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon black pepper
06 -
1/8 teaspoon cayenne pepper
→ Maple Ginger Tahini Dressing
07 -
4 tablespoons tahini
08 -
2 tablespoons apple cider vinegar
09 -
2 tablespoons pure maple syrup
10 -
1 teaspoon freshly grated ginger
11 -
1 teaspoon Dijon mustard
12 -
1/4 teaspoon salt
13 -
1/8 teaspoon white pepper
14 -
1 tablespoon water, plus more if needed
→ Harvest Salad
15 -
6 cups arugula or other leafy greens
16 -
2 apples, thinly sliced
17 -
1/2 cup red onion, very thinly sliced
18 -
1/2 cup pecans, coarsely chopped
19 -
1/2 cup crumbled goat cheese
20 -
1/4 cup dried cranberries
# Preparation Steps:
01 -
Preheat oven to 420°F. Toss sweet potato cubes with olive oil, salt, cinnamon, black pepper, and cayenne. Arrange evenly on a baking sheet. Roast approximately 20 minutes, turning cubes halfway until tender and browned. Allow to cool slightly before assembly.
02 -
Whisk tahini, apple cider vinegar, maple syrup, grated ginger, Dijon mustard, salt, and white pepper in a small bowl. Add water gradually to adjust consistency for easy pouring.
03 -
Spread arugula on a serving platter. Layer roasted sweet potato cubes, sliced apples, red onion, pecans, goat cheese, and dried cranberries evenly over the greens. Serve with dressing to drizzle on top.
# Additional Suggestions:
01 -
Roasted sweet potatoes can be prepared ahead and stored covered in the refrigerator up to 5 days. Dressing may be made up to one week in advance and refrigerated. For a vegan version, omit the goat cheese.