Description
A vibrant autumn salad featuring roasted sweet potatoes, crisp apples, creamy feta, and a sweet and crunchy maple walnut topping.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 large apple, thinly sliced
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, roughly chopped
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- While sweet potatoes roast, prepare the maple walnut crunch. In a small skillet over medium heat, toast walnuts for 2-3 minutes. Add maple syrup and stir constantly for 1-2 minutes until walnuts are coated and sticky. Remove from heat and let cool.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to make the dressing.
- In a large salad bowl, combine mixed greens, roasted sweet potatoes, sliced apple, and crumbled feta. Drizzle with dressing and toss gently to combine.
- Top the salad with the maple walnut crunch just before serving.
Notes
You can customize the seasonings to taste.