Well.
I just published this recipe without writing a rambling blurb for all of you… not that you really care but I have to get my jumbled thoughts out of the brain somehow!
Yes, I’m apparently that sleep deprived.
So here’s round 2 with a few words, but not too many since I’ll be off to dance class soon.
And need to change out of my sweats… into a different pair of sweats ha.
Does anyone else partake in such madness?
Anyway.
This salad is absolutely loaded with goodies.
It’s sweet, savory, tangy, nutty and satisfying enough to pass as a full meal.
I mean, it’s hard to go wrong with tender roasted sweet potato AND apple, plus juicy pear, toasted pecans, and a simple maple apple cider vinegar dressing!
Let’s not forget the fresh greens of course.
Toss and serve.
P.S. I used a baby spinach arugula blend but feel free to put your favorite mix of greens to work. Or just stick with romaine if it’s that type of day.
P.P.S. I inhaled the whole darn thing in one sitting and was v full, but you can easily share with another human being as a side. I mean have the salad as a side, not the human (yikes).
Mixed Greens with Roasted Sweet Potato, Apple, Pear & Pecans
Ingredients
Dressing:
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon pure maple syrup
- Sea salt, to taste
- Freshly ground black pepper, to taste
Salad:
- 1 1/2 cups small diced apple (about 1 medium apple, I used Honeycrisp)
- 1 1/2 cups small diced orange sweet potato (about 1/2 medium-large sweet potato)
- 1 tablespoon extra virgin olive oil
- Sea salt, to taste
- 3 heaping cups baby spinach arugula blend (or your favorite greens)
- 3/4 cup diced pear (about 1/2 medium pear)
- 1/4 cup roughly chopped toasted pecans
Instructions
- Whisk the dressing ingredients until well combined. Set aside.
- Meanwhile, heat oven to 425. Toss the diced sweet potato and apple on a large metal rimmed baking sheet with 1 tablespoon oil until evenly coated. Roast for 10 minutes, flip, then roast another 10 minutes, or until tender. Season with salt. Cool to room temperature. You can roast and refrigerate the sweet potato and apple up to two days before assembling the salad.
- Gently toss the arugula and spinach with the roasted sweet potato and apple, pear, pecans, and dressing. Serve with black pepper.