Roasted Sweet Potato and Apple Salad With Orange Cranberry Dressing
Roasted sweet potatoes and apples are really good in a salad, especially with goat cheese, pecans and dried cranberries.
For the dressing, you only need two things: our Blood Orange Olive Oil and Cranberry Pear White Balsamic. Mix the two and you're done.
Serve it for lunch or with dinner. You can also add chicken if you want something a little more filling.
Roasted Sweet Potato and Apple Salad With Orange Cranberry Dressing
Olive & Basket
4
15 hours
331
American
Salad
Roasted sweet potatoes, crisp apples, goat cheese, pecans and dried cranberries with an easy Blood Orange Cranberry Pear vinaigrette.
Ingredients
Salad
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 1 tablespoon Garlic Olive Oil
- 5 ounces baby arugula
- 1 large Honeycrisp apple, cored and chopped
- ½ cup crumbled goat cheese
- ⅓ cup pecans, roughly chopped
- ¼ cup dried cranberries
- Salt to taste
Dressing
- 3 tablespoons Blood Orange Olive Oil
- 2 tablespoons Cranberry Pear White Balsamic
Directions
Preheat the oven to 425°F.
Roast the sweet potatoes. Toss the sweet potato cubes with 1 tablespoon Garlic Olive Oil and a little salt. Spread them in a single layer on a baking sheet. Roast for 20–25 minutes, turning once halfway through. They should be tender with lightly browned edges. Let cool for about 10 minutes.
Make the dressing. Whisk the Blood Orange Olive Oil and Cranberry Pear White Balsamic together until combined.
Make the salad. Add the arugula to a large bowl. Add the roasted sweet potatoes, chopped apple, goat cheese, pecans and dried cranberries.
Dress the salad. Drizzle some of the dressing over the salad and gently toss. Taste and add more dressing if you'd like.
Serve right away.
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