A Spot-On Seasonal Side Dish
Coming from our Event Manager, Adriane’s, kitchen, this recipe for a Harvest Sweet Potato Salad is one that has graced her family holiday tables more times than she can count. While it has come to be known as “The Thanksgiving Salad” it has been requested for Showers, Birthdays, and Family dinners.
It is an easy recipe that is full of flavor and nourishment for all.
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.
Recipe by Adriane Davey.
