Monday, 13 August 2018

SWEET POTATO, GARDEN VEGETABLE AND FIELD GREENS SALAD WITH MAPLE VINAIGRETTE



Total Time (minutes) : 35, Difficulty : 2, Servings : 6, Ingredients : 11

Total Prep Time: 35 minutes                       Calories Per Serving: 240

While you could certainly enjoy this salad at any time of year, it really does have a cornucopia of ingredients that make it perfect for a harvest-season celebration. Our Field Greens blend provides a foundation for beautiful orange cubes of baked sweet potato, toasty pecans, dried cranberries and creamy Brie cheese. A maple syrup and cider vinegar dressing really puts this salad over the top and makes it special enough for any harvest table or even a holiday meal alongside a roasted turkey.

INGREDIENTS

  • 1 medium Sweet Potato, baked
  • Salt and ground black pepper, to taste
  • 1 pkg. (7 oz.) Field Greens
  • 3/4 cup pecan halves, toasted
  • 1/2 cup dried cranberries
  • 6 tablespoons Maple Vinaigrette (recipe below)
  • 3 oz. Brie cheese, diced

DIRECTIONS

  • PEEL and cube sweet potato; season with salt and pepper, to taste.
  • COMBINE salad blend, garden vegetables from pouch, pecans and cranberries in large bowl. Toss with 6 tablespoons Maple Vinaigrette. Arrange on serving platter.
TOP with sweet potato and brie cheese; season with pepper, to taste.
Maple-Vinaigrette: Whisk together 1/3 cup apple cider vinegar, 3 tablespoons maple syrup, 2 tablespoons canola oil, 1 shallot, finely chopped, 1/4 teaspoon ground ginger, pinch of crushed red pepper and pinch of salt until blended. Makes about 1/2 cup.