Maple-Charred Sweet Potato and Pecan Harvest Salad

Ingredients

• sweet potatoes, cubed2 medium
• olive oil2 tbsp
• salt1/2 tsp
• baby arugula4 cups
• dried cranberries1/3 cup
• pecans, roughly chopped1/2 cup
• feta cheese, crumbled1/3 cup
• apple cider vinegar2 tbsp
• maple syrup1 tbsp
• Dijon mustard1 tsp
• black pepper1/4 tsp

Method

1. 1Toss the sweet potato cubes with olive oil and salt, then roast at 425°F until browned and tender, about 20 to 25 minutes.
2. 2Toast the pecans in a dry skillet over medium heat until fragrant, then cool slightly.
3. 3Whisk together apple cider vinegar, maple syrup, Dijon mustard, and black pepper to make the vinaigrette.
4. 4In a large bowl, combine arugula, roasted sweet potatoes, cranberries, and pecans.
5. 5Drizzle with the vinaigrette and toss gently to coat.
6. 6Top with crumbled feta just before serving.
7. 7Serve warm or at room temperature as a lighter Thanksgiving side or lunch.

Tips

• Roast the sweet potatoes in a single layer for the best caramelization.
• Add the feta at the end so it stays distinct and creamy.

Nutrition