I made this last Thanksgiving so I only have this one picture, I wish I had more because this salad is honestly so beautiful. Especially once you add the apple-honey mustard dressing!
Start by chopping up 1-2 sweet potatoes (depending on size and how much salad you’re making). Place these chunks on a baking sweet, drizzle with some olive oil, salt, pepper. Now that I’m thinking about it I should try this with the sweet potato roasted in cinnamon and oil. MMM!
Put those in the oven at 350 for about 10-15 minutes, until they get mostly soft. You don’t want them turning to mush in the salad but still edible.
Next take a cup or so of pecans (I lightly chopped mine but however you find easiest to eat) in a skillet and heat with 2 tbsp of butter/oil and 3 tbsp of sugar. Stir these around until they are candied.
Chop up some lettuce of your choosing, I used some local romaine but a nice mix with some purple in it would look amazing. I also added a bit of chopped onion.
Toss salad with the roasted sweet potatoes, candied pecans, and feta cheese.
Now here comes the real kicker– to top it all off I made this apple-honey mustard dressing which is amazing served warm!
To do this, finely chop 1/2 of a onion. Add to a sauce pan over low heat with 1 tbsp butter/oil. Let the onion cook til translucent then add 3 tbsp of your favorite dijon or grainy mustard, 3 tbsp honey, and 1/2 c apple cider vinegar.
Blend these together while heating.
Adjust to suit amount of dressing desired then store in a glass bottle.
Enjoy!
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Shopping List:
~lettuce
~1-2 sweet potatoes
~1 onion
~1 c pecans
~1 c feta cheese
~butter/oil
~grainy or dijon mustard
~apple cider vinegar
~honey
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MACROS W/O DRESSING:
136 calories
9g fat
11g carbs
5 g protein
3 g fiber 4 g sugar
