📝 About This Recipe
This vibrant salad is a celebration of autumnal flavors and contrasting textures, featuring caramel-edged roasted sweet potatoes and buttery, spiced pecans. The earthy sweetness of the root vegetables is perfectly balanced by the sharp tang of creamy goat cheese and a bright, zesty maple-cider vinaigrette. It is a sophisticated reimagining of classic harvest ingredients that works beautifully as a hearty lunch or an elegant side dish for a festive dinner.
🥗 Ingredients
Roasted Sweet Potatoes
- 3 large Sweet Potatoes (peeled and cut into 1-inch cubes)
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
Maple-Cider Vinaigrette
- 3 tablespoons Apple Cider Vinegar
- 2 tablespoons Pure Maple Syrup (Grade A dark preferred)
- 1 teaspoon Dijon Mustard
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 1 small Shallot (finely minced)
Salad Base and Toppings
- 5 cups Baby Arugula or Spring Mix (washed and dried)
- 1 cup Pecan Halves (toasted or candied)
- 1/2 cup Dried Cranberries
- 4 ounces Goat Cheese (crumbled)
- 1/4 small Red Onion (very thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
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2
In a large mixing bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, pepper, and cinnamon until every piece is evenly coated.
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3
Spread the sweet potatoes in a single layer on the prepared baking sheet. Ensure they aren't crowded, as they need space to roast rather than steam.
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4
Roast for 25-30 minutes, tossing halfway through, until the potatoes are tender and the edges are golden brown and slightly caramelized.
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5
While the potatoes roast, prepare the vinaigrette. In a small jar or bowl, whisk together the minced shallot, apple cider vinegar, maple syrup, and Dijon mustard.
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6
Slowly drizzle in the 1/3 cup of olive oil while whisking constantly to create a smooth, emulsified dressing. Season with a pinch of salt and pepper to taste.
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7
If using raw pecans, place them in a small dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they are fragrant and slightly darkened.
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8
Remove the sweet potatoes from the oven and let them cool for at least 10 minutes. Adding them to the greens while piping hot will cause the salad to wilt.
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9
In a large salad bowl, combine the arugula (or spring mix) and the thinly sliced red onions.
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10
Add the slightly cooled sweet potatoes and the dried cranberries to the bowl with the greens.
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11
Drizzle about half of the vinaigrette over the salad and toss gently with tongs to coat the leaves evenly.
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12
Transfer the salad to a serving platter or individual plates.
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13
Top with the toasted pecans and crumbled goat cheese just before serving to maintain the crunch of the nuts and the texture of the cheese.
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14
Serve immediately with the remaining dressing on the side for those who prefer a more heavily dressed salad.
💡 Chef's Tips
For the best flavor, use 'dark' or 'robust' maple syrup to stand up to the acidity of the vinegar. If the red onion flavor is too sharp, soak the slices in ice water for 10 minutes, then pat dry before adding to the salad. You can substitute goat cheese with feta for a saltier kick or gorgonzola for a bolder, funky profile. To make this a meal prep dish, keep the dressing, roasted potatoes, and greens in separate containers and combine just before eating. Ensure the sweet potatoes are cut into uniform 1-inch cubes so they all finish cooking at the same time.
🍽️ Serving Suggestions
Pair this salad with a crisp, chilled Chenin Blanc or a hard apple cider to complement the autumnal fruit notes. Serve as a side dish to roasted pork tenderloin or a lemon-herb roasted chicken. Add grilled chicken breast or chickpeas on top to turn this into a high-protein main course. Accompany with a warm, crusty baguette and salted butter for a light yet satisfying lunch. For a holiday spread, serve alongside a savory butternut squash soup.