Pecan, Apple & Sweet Potato Salad

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are budget-friendly.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor, while cottage cheese is less expensive.

Chop 1 sweet potato into bite-sized pieces.

Place sweet potato on a parchment-lined sheet pan.

Drizzle olive oil over sweet potatoes and toss to coat.

Season sweet potatoes with kosher salt and fresh cracked black pepper.

Spread sweet potatoes into an even layer on the sheet pan.

Roast sweet potatoes in the oven, preferably using convection setting for even roasting.

In a non-stick skillet, melt butter over medium heat.

Add raw pecan halves to the melted butter.

Stir in maple syrup, brown sugar, smoked chipotle powder, salt, and fresh thyme leaves.

Cook pecans while stirring constantly until they are nicely coated and begin to bubble.

Pour candied pecans onto parchment paper to cool and prevent sticking.

In a bowl, mince garlic and shallot.

Add Dijon mustard, salt, pepper, apple cider vinegar, maple syrup, and olive oil to the garlic and shallot.

Whisk the dressing until emulsified, checking for seasoning balance.

Remove roasted sweet potatoes from the oven.

Chop Romaine lettuce for the salad.

Dress the greens lightly with some of the dressing before assembling the salad.

Slice honey crisp apple and add it to the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens