Sweet Potato and Pecan Salad
Honestly, so many ups and downs right now, team. Up: my Spotify playlist has been *on point* this week. Down: my favorite person on the planet, my dentist, doesn't accept my new insurance plan. Up: I finally went and picked up some packages mistakenly mailed to my old apartment building and now it feels like I have 4 surprise presents to open. Simultaneous up/down: Donut Fest is happening, snow or shine--yea to donuts + snow. Nay to leaving the house in a nor'easter.
I think things will end on the up-and-up, though, because this storm, which I'm referring to as The Bonus Bonus Jonas, equals lots of frozen pizza. What, you don't buy lots of Tombstone/Elio's/Digiourno when forecasters warn that you might not be able to leave your house for two days? Then you are not living, my friend.
A lazy weekend sounds great, though, since lots is in store for the next one. Ashley's bday (drank), Jillbo visiting from India, Jelly's stitches getting taken out (yay!), and THIS incredible pop-up dinner led by my pal Paolo at The Hidden Apron...it's gonna be an exhausting few days. A few spots are left for the dinner, too--get yours! A portion of the proceeds benefit ARK, so it's for a beautiful cause.
Anyway, prior to frozen pizza time and donut fest, I've been pretty good about my healthy(er) eating crucible. This salad counts, right? It's covered in toasty nuts and cheese, but nutritious! I still have no idea if I used sweet potatoes or yams, and this article just confused me more, but my gut says either will work. Enjoy!
Sweet Potato and Pecan Salad
- 2 small sweet potatoes
- 2 Tbsp olive oil
- salt, pepper
- 1/2 cup chopped pecans
- 4 cups mesclun
- 1/2 cup crumbled feta cheese
For the Dressing
- 2 Tbsp apple cider vinegar
- 1 tsp whole grain Dijon mustard
- 1 tsp maple syrup
- 4 Tbsp olive oil
Cooking Directions
- Preheat oven to 400 degrees. Chop sweet potatoes into 1-inch cubes. Toss in olive oil and season with salt and pepper. Spread in a single layer on a baking sheet and bake for about 15 minutes, or until you can easily pierce with a fork. Remove from oven and let cool.
- Heat a skillet on medium-high heat. Add pecans to pan and toast for a few minutes, until fragrant. Remove from heat.
- Add mesclun to a large bowl. Toss with pecans, sweet potatoes and cheese.
- Combine dressing ingredients in a small jar. Top with lid and shake well to mix.
- Dress salad immediately before serving.
