Pecan, Apple & Sweet Potato Salad

A stunning Thanksgiving pecan, apple, and sweet potato salad that works year-round! Roasted sweet potatoes, maple candied pecans, crisp lettuce, apples, and tangy feta unite with creamy apple cider vinaigrette for a perfect balance of flavor and texture.
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INGREDIENTS

For the sweet potatoes:

1 1/2 lb sweet potatoes (2 medium), cut into 1/2-inch cubes
1 tbsp extra virgin olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper

For the candied pecans

1 tbsp unsalted butter
1 1/2 cups pecan halves
2 tbsp maple syrup
1 tbsp light brown sugar
1/2 tsp chipotle powder
2 tsp minced fresh thyme
1/2 tsp kosher salt

For the dressing

1 clove garlic, minced
1 tbsp minced shallot
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp Dijon mustard
1/3 cup apple cider vinegar
1 tbsp maple syrup
1/2 cup olive oil

For the salad

2-3 heads romaine lettuce, cleaned and chopped
1 Honeycrisp apple, sliced
2 oz feta cheese, crumbled

INSTRUCTIONS

For the sweet potatoes:

Preheat the oven to 425°F.

Add the cubed sweet potatoes to two parchment-lined baking sheets. Drizzle with olive oil. Toss the potatoes with the oil and spread them out in an even layer. Sprinkle with salt and black pepper. Roast in the preheated oven until the sweet potatoes are browned and tender, 18-25 minutes. Once roasted, remove them from the oven and set them aside.

For the candied pecans:

Melt the butter in a small skillet over medium heat. Once melted, add the pecans, maple syrup, brown sugar, chipotle powder, thyme, and salt. Stir the ingredients over medium heat until the pecans are toasted and coated in a glaze, 5-8 minutes.

Once glazed, remove from the heat and pour the pecans on parchment paper to cool. Once cooled, break or cut the pecans into pieces.

For the dressing:

In a bowl or dressing shaker, combine the minced garlic, minced shallot, salt, black pepper, Dijon mustard, vinegar, maple syrup, and olive oil. Whisk or shake until combined and emulsified.

For the salad:

In a large bowl or serving platter, toss the lettuce, roasted potatoes, and sliced apple with half of the dressing. Add the feta cheese on top. Drizzle with the remaining or desired amount of dressing and candied pecans. Serve immediately.

CHAPTERS
0:00 Intro
0:22 Preparing the sweet potatoes
1:42 Candying the pecans
3:42 Creating the dressing
6:00 Assembling the salad
8:28 Tasting the salad

#Thanksgiving #salad #recipe

From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.