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Sweet potato harvest salad

Sweet Potato Harvest Salad

This Sweet Potato Harvest Salad is the ultimate fall dish! It features baked sweet potatoes coated in Dijon mustard and warm spices served on a crisp bed of romaine lettuce. To make it even better, the salad is topped with crunchy, candied pumpkin seeds and pecans toasted in honey and finished with a creamy honey mustard dressing!
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Total Time 1 hour 10 minutes
Course Appetizer, Salad, Side Dish
Servings 6 servings

Ingredients
  

Baked Sweet Potato

  • 3 small sweet potatoes (450 grams), diced
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cajun seasoning (see note)
  • 1/2 teaspoon salt (or to taste)

Candied Pecan and Pumpkin seeds

  • 1 cup chopped pecans
  • 1/4 cup pumpkin seeds
  • 1 1/2 tablespoon honey

Salad

  • 6 cups chopped romaine lettuce
  • 2 medium apples
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pomegranate seeds, optional

Honey Mustard Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • salt and pepper (to taste)

Instructions
 

For The Salad:

  • Preheat your oven to 425℉ and line a baking tray with parchment paper. In a bowl, toss together peeled and cubed sweet potato with olive oil, Dijon mustard, lemon juice, garlic powder, dried parsley, onion powder, Cajun seasoning, and salt. Mix until the sweet potatoes are well-coated.
    3 small sweet potatoes (450 grams),, 2 tablespoons olive oil, 1 tablespoon dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon cajun seasoning, 1/2 teaspoon salt (or to taste)
  • Spread the sweet potato cubes evenly on the baking tray. Bake for 20–25 minutes, or until they’re crispy outside and soft inside (you can test by poking with a fork or knife). Once they’re done, set them aside to cool.
  • Line a baking sheet with parchment paper. Microwave honey for 15–25 seconds, then set it aside. In a pan over medium-low heat, add pecans and pumpkin seeds. Toast them, stirring frequently until they’re fragrant, which takes about 3–5 minutes, and be careful not to burn them.
    1 cup chopped pecans, 1/4 cup pumpkin seeds
  • Remove from heat. Pour the warm honey over the toasted pecans and pumpkin seeds, and use a silicon spatula to stir and coat everything evenly. Spread the mixture in a thin layer on the parchment-lined sheet. Let it cool for 15–20 minutes, then break it into bite-sized pieces.
    1 1/2 tablespoon honey
  • Start with a bed of chopped romaine in a serving dish, then layer on roasted sweet potatoes, apple slices, feta, and pomegranate seeds. Then sprinkle the crushed-up candied pecans and pumpkin seeds. Drizzle generously with dressing and toss until everything is well-coated. 
    6 cups chopped romaine lettuce, 2 medium apples, 1/3 cup crumbled feta cheese, 1/4 cup pomegranate seeds,

For The Dressing:

  • In a bowl, add olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Whisk, then taste and adjust the seasonings as needed. Refrigerate the dressing until ready to serve.
    1/4 cup extra virgin olive oil, 2 tablespoon honey, 1 tablespoon dijon mustard, 1 1/2 tablespoon apple cider vinegar, 1/2 teaspoon garlic powder, salt and pepper (to taste)

Notes

  • Squeeze lemon juice over apple slices to prevent browning. 
Keyword fall salad, harvest fall salad, harvest salad, sweet potato harvest salad, thanksgiving side dish