Happy November 1st! After a candy…..ok just sugar in general…..filled Halloween, I am craving something healthier. I am craving vegetables. Which is great because they are an important part of your diet. If you are feeling like me, in the need for something on the light side, then I have got you covered. I had made this salad for a little get together we had with a family from Anthony’s school. They were hosting us and I offered to bring a vegetable. I decided on a salad, and I like this particular one because it was a bit hardier. It has the lightness of a salad but the sweet potato made it a bit more robust. If I were going to eat this as a main dish, you could leave it as is, but I would opt for some grilled chicken. Perhaps even marinated in some of the vinaigrette. Because this was a side dish, I just left it as is. There are so many flavors happening in here. I think the combination is just perfection.
Harvest Salad with Roasted Sweet Potato and Apple
For the salad
- 1 large sweet potato, peeled and cut into small cubes
- 1 tbsp plus 1 tsp EVOO, divided
- 5 tbsp light brown sugar divided
- coarse salt, to taste
- 4 firm, sweet-tart apples, peeled, cored, and cubed
- 3 tbsp butter
- 1 cup pecan halves
- 1 package baby kale salad mix
- 1 cup dried cranberries
- crumbled feta optional, but HIGHLY recommended!
For the dressing
- Heat your oven to 3520 degrees F. Add the sweet potato cubes to a baking dish. Drizzle with 2 tsp of the olive oil. Add 1 tbsp of the brown sugar, season lightly with salt and pepper. Toss to combine. Roast in the oven until just fork tender, about 20-25 minutes. Add the apples to the baking dish along with 1 tbsp of brown sugar. Toss well. Return the dish to the oven and roast, just until the apples are fork tender, but not mushy. About 5 minutes more.
- Meanwhile, combine the butter and renaming 3 tbsp of brown sugar in a medium skillet. Heat over medium hear. Once the butter is melted and the sugar begins to melt into the butter, add the pecans. Toss to coat and cook just a few minutes, stirring frequently, until the nuts are coated in the sugar mixture and lightly toasted. Remove to a plate and set aside to cool.
- Add the kale mix to a large bowl and toss with the remaining 1 tbsp of olive oil. Toss briefly. Add int he cooled apple and potato mixture, pecans, and dried cranberries to the bowl. Mix well.
- To make the dressing, add all of the dressing ingredient to a mason jar and share together until blended and emulsified.
- When ready to serve add a few tbsps of the dressing to the bowl with the kale. Serve with feta, if desired.
Barely adapted from Everyday Annie.