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AUTUMN CRISP APPLE SWEET POTATO SALAD Recipe

   
 

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     AUTUMN CRISP APPLE SWEET POTATO SALAD

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
Salad-
1 TBS. olive oil
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1/4 tsp. ground cinnamon, 1/8 tsp. cayenne
Kosher salt and black pepper
1 5-ounce bag arugula or baby kale
1-1/2 cups apples, peeled and diced into 1/2 inch cubes
1/2 cup crumbled goat cheese (feta and blue cheese ok too)
1/2 cup sunflower seed kernels or pecans, pepitas or walnuts
 
1/3 cup Craisins
Dressing-
1/3 cup olive oil
3 TBS. apple cider vinegar
2 TBS. maple syrup
1 TBS. dijon or honey mustard
1/4 tsp. salt and pepper

Instructions
Potatoes- Position rack in center of oven and preheat to 400F. In a bowl, add olive oil, cinnamon, cayenne, a big pinch of salt, and some cracked black pepper. Stir to combine. Add sweet potatoes to bowl and toss until all the potatoes are coated. Spread the potatoes out onto a baking sheet and roast for 30 minutes or until tender, brown, and toasted around the edges. Make dressing while potatoes are cooking. Remove potatoes and set aside. Or if you are Jeff or Masa, toss in the trash.
DRESSING- Combine the ingredients for the dressing in a lidded jar and shake or whisk together in a measuring cup.
ASSEMBLE- Add the arugula to a large serving bowl, top with the sweet potatoes you've retrieved from the trash, diced apples, goat cheese, sunflower seeds, and Craisins. Drizzle and toss to combine. Serve immediately.
Give this a try, even if you ditch the sweet potatoes! It's really good!


Originally Submitted
10/31/2020





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