A Spot-On Seasonal Side Dish

From our Hospitality Director Adriane’s kitchen, this Harvest Sweet Potato Salad is a vibrant, flavor-packed side that celebrates the best of the season. Sweet roasted potatoes, fresh greens, tangy chèvre, and a mix of cranberries and candied pecans create a balance of textures and tastes that delight the palate. Easy to prepare and full of nourishment, it’s a versatile salad that shines at any gathering—or even as a special weeknight treat. Paired with our Three Hills Chardonnay, it’s a combination that feels like fall in every bite.

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Recipe

INGREDIENTS

  • 2 x Large Sweet Potatoes
  • 10 oz Spinach
  • 5 oz Arugula
  • 8 oz Chèvre Goat Cheese (Honey or plain)
  • Dried Cranberries
  • Candied Pecans
  • Olive Oil
  • Salt
  • Ground Black Pepper 

DRESSING

  • Durant Orange Olive Oil
  • Aperö Fig Balsamic

Instructions

Roast Sweet Potatoes

Preheat oven to 425º F. Starting with two large sweet potatoes, peel and chop into half-inch cubes. Place on a baking sheet with olive oil, salt and pepper. Toss the sweet potato for full coverage and roast in a single layer, being sure not to over-crowd the pan.

Roast for 25-40 minutes, checking until the potato is fork-piercing soft. Let cool completely. (As a recommendation, Adriane always makes the sweet potato the night before to ensure it is fully cooled and won’t wilt the greens.)

Assemble the Salad

Wash and prep the Spinach and Arugula, breaking off hard stems.

Once the Greens are ready, pour the cool Sweet Potato over top. Breaking up the chèvre into crumbles, toss the chèvre and dried cranberries on top to add texture and color. For a final crunch, sprinkle candied pecans to taste.

Make the dressing by combining 3 parts Durant Orange Olive Oil to 1 part Aperö Fig Balsamic Vinegar.

Drizzle the dressing over the salad and toss. Serve immediately.