Fall Harvest Salad

A hearty Fall Harvest Salad with maple sweet potatoes, candied cinnamon sugar pecans, cranberries, and feta cheese on a bed of spring mix. Serve as-is for your Thanksgiving menus, or add some Norbest Ranch Raised Sanpete Marinated Turkey Breast Steaks (#2336) or Main St. Meats Chicken Breast Strips (#2609) for a delicious week night dinner this fall.

How can I change this recipe?

As with most salads, the best way to change it up is to add more topping options. To stick with the fall harvest vibe, we recommend adding seeds like pumpkin seeds or sunflower seeds. In addition, try swapping the sweet potato for butternut squash or thinly sliced apples.

A hearty Fall Harvest Salad with maple sweet potatoes, candied cinnamon sugar pecans, cranberries, and feta cheese on a bed of spring mix.

Fall Harvest Salad

Ingredients:

• 1 lb. Simplot Flame-Roasted Sweet Potato with Maple Seasoning (#2282)
• Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
• 1 cup Kirkland Fancy Pecan Halves (#1292)
• 3 Tbsp Chef Shamy Cinnamon Brown Sugar Honey Butter (#8129)
• 10 cups spring mix (spinach, arugla)
• 1 cup AP Sweet Dried Cranberries (#9205)
• Feta cheese, optional

For the dressing:

• 1/2 cup Cloverdale Applewood Smoked Bacon (#2879), chopped
• 1 Tbsp Kirkland Minced Garlic (#1289)
• 1 Tbsp poppy seeds
• 1/3 cup apple cider vinegar
• 1/4 cup dijon mustard
• 1/4 cup Log Cabin Original Syrup (#1590)
• Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste

Instructions:

1. First, preheat oven to 350F. Add the sweet potatoes in a single layer to a Crestware Cookie Sheet (#4020) lined with a Crestware Silicone Baking Mat (#8436). Then, bake for 15-20 minutes, flipping half way.
2. Meanwhile, melt the butter in a skillet and add the pecans. Cook for a few minutes, or until the nuts are toasted. Transfer to a bowl to cool.
3. Then, prepare the dressing. Place the bacon in a skillet and cook until crispy. Remove from pan to a paper towel lined plate, then add the garlic, apple cider vinegar, syrup, salt and pepper. Simmer until thickened and the mixture stays on the back on a spoon, and crumble the bacon into the pan. Stir in poppy seeds.
4. To assemble, add the spring mix to a large salad bowl. Top with the roasted sweet potatoes, cinnamon pecans, dried cranberries, feta cheese, and dressing.
5. Serve immediatly.

Adapted from here and here.

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