This delicious salad is full of autumn flavor. Baked sweet potatoes, dried cranberries, goat cheese and maple vene grett make this recipe a fantastic lunch or an impressive side dish.
A delicious salad full of autumn flavor
This recipe is all in a really good salad. The crispy crispy pecan, tough cranberries, and creams are full of chlorine cheese, filled and filled with texture. And it is totally delicious. It’s easy to make, but it’s a huge side dish for a vacation dinner. But I also like to serve with light lunch with the side of the good bread.
If you bend a lot of sweet potatoes in advance, you can easily throw this salad and have a quick lunch. And it is very versatile. Spinach or kale replaces Arugula. If you don’t like goat cheese, the peta cheese is also delicious. Use walnuts, sunflower seeds, pumpkin seeds or pepitas instead of pecan. Or try pomegranate seeds instead of dried cranberries. Whatever you try, it’s seriously delicious. You are convinced that you can sprinkle Maple Vine grett in that bowl. And it will be sacred.
You need to make a baked sweet potato salad with ingredients.
- sweet potato
- arugula
- Dried cranberry
- Goat cheese
- Pecan
- maple syrup
- olive oil
- Apple cider vinegar
- Dijon mustard
- Garlic powder
- Salt and pepper
How to make this baked sweet potato salad:
- Bake sweet potatoes. Preheat the oven to 425 degrees. Peel sweet potatoes, cube, and throw them with olive oil, salt and pepper. Roast and brown for 20 minutes until it gets soft. Keep it separately.
- Make a dressing. In a small bowl, olive oil, vinegar, mustard, maple syrup, garlic powder, salt and pepper together.
- Assemble the salad. In a large serving bowl, add Aru Gula, baked pecan, dried cranberries, sweet potatoes and goat cheese. Sprinkle the drizzle with a dressing and mix it with throwing. Digging!
Tip and Suggest:
Arugula is actually part of the Mustad Green family. It has a good bite with pepper and is really delicious in rich salads like this. You can also create spinach or kale roy salad.
When grilling sweet potatoes, it should be sprayed with a single layer of baking sheet. Excessively scratch the fan to cook evenly and do not get a wonderful golden color for potatoes.
Store the remaining food in the sealed container of the refrigerator. Arugula withers, but the next day will still be good. You can add fresh Arugula to make it fresh. To keep the salad longer, keep the ingredients separately and throw it together when serving. Sweet potatoes last for 3-5 days. Maple Vinene Grett is kept fresh for 1-2 weeks.
More delicious salad recipe:
Baked sweet potato salad
Baked sweet potatoes, dried cranberries, goat cheese and maple vene grett make this salad with fantastic lunch or impressive side dishes.
Serving: 6 Serving
Calories: 318Kcal
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Preheat the oven to 425 ℃.
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Peel in the middle mixing bowl and add 2 tablespoons of sweet potatoes, olive oils, salt and pepper. Combine sweet potatoes to be coated. Move to the parchment lined baking sheet and move the baking for 20 minutes. Half the sweet potatoes are baked evenly. When it is completed, it should be soft. Remove and cool off from the oven.
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Make a dressing while sweet potatoes are in the oven. In a small bowl, apple cider vinegar, dijon mustard, maple syrup, olive oil, garlic powder, salt and pepper are stirred together.
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Combine arugula, baked pecan, dried cranberries and broken goat cheese in large salad bowls. Put the cooled sweet potatoes. Brush the dressing once again and gently stir everything with drizzle. You can decorate the top of the salad with several pecans, dried cranberries and goat cheese before serving. take pleasure in!
Calories: 318Kcal | carbohydrate : 31G | protein: 7G | province: 20G | Saturated fat: 5G | Multi -unsaturated fat: 3G | Single unsaturated fat: 11G | Cholesterol: 9Mg | sodium: 745Mg | potassium: 492Mg | fiber: 5G | sugar: 11G | Vitamin A: 16550IU | Vitamin C: 5Mg | calcium: 95Mg | steel: 2Mg
