Roasted Sweet Potato Salad With Spicy Pecans And Cider Vinaigrette Recipe

Name: Roasted Sweet Potato Salad With Spicy Pecans And Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cider Vinaigrette and Spicy Pecans; 2 tablespoons apple cider vinegar; 1 teaspoon grainy Dijon mustard; 1 teaspoon honey; 4 tablespoons good quality olive oil; 1 cup pecan halves; 2 tablespoons packed brown sugar; 2 tablespoons melted butter; 1/2 teaspoon hot sauce; 1/2 teaspoon kosher salt; 1/4 teaspoon cracked black pepper; Salad; 1 large sweet potato, peeled and cut in 3/4 inch pieces; 1/2 tablespoon honey; 1 tablespoon olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon cracked black pepper; 2-3 tablespoons dried cranberries; 1/3 cup crumbled blue cheese; 1 bunch green leaf lettuce (or other tender greens), torn into bite-size pieces

Servings: persons

Cider Vinaigrette and Spicy Pecans
2 tablespoons apple cider vinegar
1 teaspoon grainy Dijon mustard
1 teaspoon honey
4 tablespoons good quality olive oil
1 cup pecan halves
2 tablespoons packed brown sugar
2 tablespoons melted butter
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Salad
1 large sweet potato, peeled and cut in 3/4 inch pieces
1/2 tablespoon honey
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2-3 tablespoons dried cranberries
1/3 cup crumbled blue cheese
1 bunch green leaf lettuce (or other tender greens), torn into bite-size pieces

1
Place vinegar, mustard, and honey in a small bowl. Slowly whisk in the olive oil until emulsified. Alternately, you could add all ingredients to a jelly jar and shake until combined. The vinaigrette can be made up to a day ahead.
2
Preheat oven to 350 degrees. Combine pecans, brown sugar, butter, hot sauce, salt, and pepper in a small bowl and toss well to combine. Spread the pecans out on a baking sheet and bake for 10 minutes, stirring after 5 minutes. Spread pecans on a sheet of foil or waxed paper to cool completely. The pecans be made up to two days ahead.
3
Preheat oven to 400 degrees. Combine sweet potato pieces, honey, olive oil, salt and pepper on a baking sheet and roast approximately 20 minutes until the potato is tender when pierced with a knife. Remove from the oven and keep warm while preparing the rest of the salad.
4
Place the torn greens on a platter. Arrange the warm sweet potato on top of the greens. Distribute the cranberries, cheese, and nuts evenly around the potato. Drizzle the salad with the prepared vinaigrette. Serve while the sweet potato is still warm.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cider Vinaigrette and Spicy Pecans, 2 tablespoons apple cider vinegar, 1 teaspoon grainy Dijon mustard, 1 teaspoon honey, and more.

Yes, Roasted Sweet Potato Salad With Spicy Pecans And Cider Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Sweet Potato Salad With Spicy Pecans And Cider Vinaigrette

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