This colorful salad is a perfect Thanksgiving dish, bursting with the best of fall’s bounty.
2 Sweet Potatoes
1/4 cup toasted chopped walnuts
1/4 cup toasted pumpkin seeds
1/4 cup dried unsweetened cranberries
10 cups greens (spinach, lacinato kale or mixed greens)
1 T. olive oil
1 t. lemon juice
sea salt and freshly ground black pepper
Preheat oven to 400 deg. F. Scrub and chop sweet potatoes into 1-inch cubes, toss with 1 T. maple vinaigrette, sprinkle with salt & pepper and spread in a single layer on 2 baking sheets. It’s helpful to have some space around them, avoid packing or layering. Bake for 15 – 20 minutes until just soft, turning halfway through.
Mix lemon juice with 1 T. water. Seed and chop the apples. Toss in the lemon water to prevent browning.
Assemble salad greens, roasted sweet potatoes, and apples in a large bowl. Toss with about 1/4 cup vinaigrette. Add more if needed. Sprinkle nuts, seeds and cranberries on top.
Note: If using kale, add it to the bowl first with the vinaigrette. Toss and massage to soften a bit, then add the rest of the ingredients.
Variations: Use fresh pomegranate seeds instead of cranberries. Replace walnuts with hazelnuts or almonds. Choose butternut or delicata squash, rather than sweet potato.
2 T. dijon
1 T. maple syrup
3 T. apple cider vinegar
1 T. fresh lemon juice
1/3 cup olive oil
sea salt & freshly ground black pepper, to taste
Whisk all ingredients together in a bowl. Or, add all ingredients to a jar, cover tightly and shake well. Store any extra vinaigrette in the refrigerator.