Roasted sweet potato fall salad

Photo: Alexandra's Kitchen

Chili-roasted sweet potato cubes tossed with sturdy greens, toasted nuts, cheese, and an apple cider vinaigrette.

From Alexandra Stafford at Alexandra's Kitchen · @alexandracooks

It's built to improvise with whatever nuts and cheese you have on hand.

You need

• 2 pounds sweet potatoes
• 3 tablespoons melted coconut oil or extra-virgin olive oil
• 1 to 1.5 teaspoons Diamond Crystal kosher salt, see notes above
• 1 to 2 teaspoons Aleppo pepper or Silk Chili, optional, see notes above
• Fresh lime juice to taste, optional
• ⅓ cup pine nuts or other nut: almonds, walnuts, pecans, macadamia, etc.
• 5 ounces mixed greens, preferably a mix of mostly sturdy greens like Little Gems, Romaine, and Radicchio, with a smaller amount of Arugula or other tender greens
• Flaky sea salt
• Freshly cracked black pepper
• 4 ounces cubed cheese such as Gruyere, Gouda, or Cheddar or crumbled goat cheese, feta or really any cheese you like
• ⅓ cup Apple Cider Vinaigrette, plus more to taste, see notes above

How to make it

1. Heat the oven to 400°F. Peel and dice the sweet potatoes into roughly ½-inch cubes.
2. Toss the cubes on a rimmed sheet pan with the melted oil, salt, and Aleppo pepper or chili.
3. Roast 30 minutes, check for even browning, stir, then roast another 15 minutes.
4. Let the sweet potatoes cool 5 minutes on the pan, then release with a spatula. Taste and add more flaky salt or a squeeze of lime if you like.
5. Toast the pine nuts in a small skillet over low heat while you build the salad.
6. Toss the greens in a large bowl with a pinch of sea salt. Add the cheese, 1 to 1.5 cups of the roasted sweet potatoes, and the toasted pine nuts once they're done. Season with pepper.
7. Drizzle with the vinaigrette and toss gently. Taste and adjust salt, pepper, and dressing, then serve right away.

Written in our own words from Alexandra Stafford's recipe, with their quantities. The original: Roasted sweet potato fall salad, Alexandra's Kitchen.

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