MOROCCAN SWEET POTATO SALAD WITH CANDIED WALNUTS + MAPLE DRESSING
This fall harvest salad is piled high with spiced roasted sweet potatoes, sweet candied walnuts, and tossed in a tangy maple dressing for a gorgeous Thanksgiving salad you won't be able to get enough of!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 -10 servings
Calories 255 kcal
2 medium sweet potatoes peeled and diced into 1/2-in cubes
2 teaspoons Chinese 5-spice powder
1 teaspoon ground cinnamon
1/4 cup coconut sugar or brown sugar
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons coconut sugar or brown sugar
1 tablespoon water
1/4 teaspoon salt
3/4 cup chopped walnuts toasted
4 cups chopped romaine lettuce
2 cups chopped spinach
1/4 cup dried cranberries
1/4 cup Parmesan cheese shavings
1/4 cup maple syrup
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste
Make sweet potatoes: In a small bowl, combine all sweet potato ingredients until evenly coated. Spread onto a greased baking sheet. Roast sweet potatoes at 400F 20 minutes or until very tender. Set aside to cool.
Make the walnuts: In a small saucepan over medium-high heat, bring butter, sugar, water, and salt to a boil, stirring occasionally until thickened and golden-brown. Remove from heat and stir in walnuts. Immediately spread walnuts onto parchment paper and let set 10 minutes. Break walnuts into clusters and set aside.
Make the salad: In a large salad bowl, combine lettuce, spinach, cranberries, Parmesan shavings, roasted sweet potatoes, and candied walnuts. Set aside for a moment.
Make the dressing: In a mason jar, shake all salad ingredients until smooth. Season with salt and pepper to taste.
Serve salad immediately with dressing. Enjoy!