Description
This fall harvest salad is a combination of some of my favorite fall ingredients – sweet potatoes, honey crisp apples, candied pecans, feta cheese and a delicious maple sage vinaigrette.
Ingredients
Units
Scale
For the Salad:
- 1 head romaine lettuce
- 1/2 sweet potato, cut into half moons
- 1 honey crisp apple
- 1/3 cup candied pecans
- 4 ounces feta cheese
- 1 tablespoon neutral oil
- kosher salt
- black pepper
For the Dressing:
- 1 Tablespoon Sage finely cut (about 6 leaves)
- 1/2 lemon – juiced
- 1 tablespoon balsamic vinegar
- 1 Tablespoon maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- black pepper
Instructions
- Cut all the vegetables – peel and cut the sweet potato into 1/4″ thick half moons, dice the apples, and wash and chop the romaine. In the serving bowl, add the romaine and apples.
- Heat a saute pan on medium high heat with 1 tablespoon of neutral oil. Add the sliced sweet potatoes and cook for 3-4 minutes on each side, until golden brown and soft. Reduce heat as needed, and season with salt and black pepper.
- While the sweet potatoes are cooking, make the dressing. Chop the sage, then add everything into a bowl or glass jar. Mix until combined and emulsified.
- Add the cooked sweet potatoes to the serving bowl, along with the candied pecans (you can chop these if you prefer), the feta cheese, and dress the salad with 1/2 the dressing. Taste, add more dressing as desired, and serve immediately.
Equipment
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American