Roasted Sweet Potato Fall Salad

Name: Roasted Sweet Potato Fall Salad
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Sweet Potato (2 pounds sweet potatoes); 3 tbsp Coconut Oil (3 tablespoons melted coconut oil or extra-virgin olive oil); 1 tsp Kosher Salt (1 to 1.5 teaspoons Diamond Crystal kosher salt, see notes above — up to 1.5); 1 tsp Aleppo Chili Flakes (1 to 2 teaspoons Aleppo pepper or Silk Chili, optional, see notes above — up to 2) — optional; 0 pieces Lime Juice (Fresh lime juice to taste, optional) — optional; ⅓ cup Pine Nuts (⅓ cup pine nuts or other nut: almonds, walnuts, pecans, macadamia, etc.); 5 oz Mixed Greens (5 ounces mixed greens, preferably a mix of mostly sturdy greens like Little Gems, Romaine, and Radicchio, with a smaller amount of Arugula or other tender greens); 0 pieces Sea Salt (Flaky sea salt); 0 pieces Black Pepper (Freshly cracked black pepper); 4 oz Cheese (4 ounces cubed cheese such as Gruyere, Gouda, or Cheddar or crumbled goat cheese, feta or really any cheese you like); ⅓ cup Apple Cider Vinaigrette (⅓ cup Apple Cider Vinaigrette, plus more to taste, see notes above)

Roasted Sweet Potato Fall Salad - Salad (American)

45 minAmerican

Servings4

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Vegetarian
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Sweet Potato2 lb · 2 pounds sweet potatoes
Coconut Oil3 tbsp · 3 tablespoons melted coconut oil or extra-virgin olive oil
Kosher Salt1 tsp · 1 to 1.5 teaspoons Diamond Crystal kosher salt, see notes above — up to 1.5
Aleppo Chili Flakes1 tsp · 1 to 2 teaspoons Aleppo pepper or Silk Chili, optional, see notes above — up to 2 · optional
Lime Juice0 pieces · Fresh lime juice to taste, optional · optional
Pine Nuts⅓ cup · ⅓ cup pine nuts or other nut: almonds, walnuts, pecans, macadamia, etc.
Mixed Greens5 oz · 5 ounces mixed greens, preferably a mix of mostly sturdy greens like Little Gems, Romaine, and Radicchio, with a smaller amount of Arugula or other tender greens
Sea Salt0 pieces · Flaky sea salt
Black Pepper0 pieces · Freshly cracked black pepper
Cheese4 oz · 4 ounces cubed cheese such as Gruyere, Gouda, or Cheddar or crumbled goat cheese, feta or really any cheese you like
Apple Cider Vinaigrette⅓ cup · ⅓ cup Apple Cider Vinaigrette, plus more to taste, see notes above

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Steps

1Roast the sweet potatoes: Preheat the oven to 400ºF. While the oven preheats, peel the potatoes, then dice them into ½-inch cubes, roughly. Place the diced cubes on a rimmed sheet pan. Toss them with the melted coconut oil or olive oil, salt (1.5 teaspoons unless you are sensitive to salt), and 1 to 2 teaspoons of Aleppo Pepper or Silk chili or to taste. Transfer to the oven and roast for 30 minutes. Check on the sweet potatoes to ensure they are browning evenly, stir them, then return the pan to the oven for another 15 minutes. Remove the pan from the oven and let the sweet potatoes cool for 5 minutes on the sheet pan. Using a spatula, release the sweet potatoes from the pan. Taste. Add more flaky sea salt to taste, and, if you wish, a squeeze of lime.
2Toast the nuts: Place the pine nuts in a small skillet set over low heat. Let the pine nuts toast slowly over this low heat while you prepare the rest of the salad.
3Assemble the salad: Place the greens in a large bowl. Season with a pinch of sea salt and toss gently to combine. Add the cheese. Add the roasted sweet potatoes to taste (1 to 1.5 cups), and the toasted pine nuts when they have fully toasted (I crank up the heat once everything is assembled). Season with pepper to taste.
4Drizzle the dressing over the salad and toss gently. Taste. The greens should be lightly dressed but should taste seasoned. Add salt, pepper, and more dressing to taste. Once the seasonings are right, serve immediately.