Author Notes
This recipe blends warm roasted sweet potato with cool, crisp greens, creamy blue cheese, crunchy pecans, and chewy cranberries making it the perfect blend of temperatures and textures. Try other greens based on what you find at the market. —headspace canning
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Ingredients
- Cider Vinaigrette and Spicy Pecans
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2 tablespoons
apple cider vinegar
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1 teaspoon
grainy Dijon mustard
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1 teaspoon
honey
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4 tablespoons
good quality olive oil
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1 cup
pecan halves
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2 tablespoons
packed brown sugar
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2 tablespoons
melted butter
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1/2 teaspoon
hot sauce
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1/2 teaspoon
kosher salt
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1/4 teaspoon
cracked black pepper
- Salad
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1
large sweet potato, peeled and cut in 3/4 inch pieces
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1/2 tablespoon
honey
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1 tablespoon
olive oil
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1/4 teaspoon
kosher salt
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1/4 teaspoon
cracked black pepper
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2-3 tablespoons
dried cranberries
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1/3 cup
crumbled blue cheese
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1 bunch
green leaf lettuce (or other tender greens), torn into bite-size pieces
Directions
- Cider Vinaigrette and Spicy Pecans
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Place vinegar, mustard, and honey in a small bowl. Slowly whisk in the olive oil until emulsified. Alternately, you could add all ingredients to a jelly jar and shake until combined. The vinaigrette can be made up to a day ahead.
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Preheat oven to 350 degrees. Combine pecans, brown sugar, butter, hot sauce, salt, and pepper in a small bowl and toss well to combine. Spread the pecans out on a baking sheet and bake for 10 minutes, stirring after 5 minutes. Spread pecans on a sheet of foil or waxed paper to cool completely. The pecans be made up to two days ahead.
- Salad
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Preheat oven to 400 degrees. Combine sweet potato pieces, honey, olive oil, salt and pepper on a baking sheet and roast approximately 20 minutes until the potato is tender when pierced with a knife. Remove from the oven and keep warm while preparing the rest of the salad.
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Place the torn greens on a platter. Arrange the warm sweet potato on top of the greens. Distribute the cranberries, cheese, and nuts evenly around the potato. Drizzle the salad with the prepared vinaigrette. Serve while the sweet potato is still warm.
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