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Sweet Potato and Apple Salad

Ingredients

  • 1 pound sweet potatoes, in 1/2 inch cubes
  • 1 onion, chopped
  • 2 apples, cored and cut into 1/2 in cubes
  • 2 cloves garlic, minced
  • 1/2 cup walnuts, chopped
  • 2 tablespoons pure maple syrup
  • 5 tablespoons extra virgin olive oil, divided + more for frying
  • 2 teaspoons cinnamon
  • sea salt and freshly ground pepper, to taste
  • 3 tablespoons honey
  • 1 lemon, juiced
  • 6 cups arugula
  • 1/2 cup roasted pumpkin seeds
  • 3 ounces crumbled goat cheese (optional)

Directions

Prep: 1. Preheat oven to 375. 2. Cut/chop: sweet potato, onion, apple, garlic, nuts. Make: 1. Toss sweet potato slices with 1 tablespoons maple syrup, 1 tablespoons olive oil, cinnamon, salt and pepper. 2. Spread slices on a tray and roast in oven for ~40 minutes, until tender, flipping once halfway through. Remove from oven; allow to cool for 15-20 minutes. 3. Meanwhile, sauté onion in olive oil over medium heat until transparent, then add remaining 1 tablespoons of syrup, stirring about 5 minutes until onions are lightly caramelized. Allow to cool 10 minutes. 4. While onions and potatoes are cooling, combine 1/4 cup olive oil, honey, lemon juice, salt and pepper in a small bowl, whisking until emulsified. 5. Toss arugula, apple, nuts, pumpkin seeds, sweet potatoes, onions, and dressing in a large bowl. 6. Serve: topped with crumbled goat cheese.

Notes

optional: add chicken and/or quinoa for a heartier salad main dish.

Goes great with these recipes

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