Sweet Potato Salad with Maple Brown Butter Vinaigrette
Prep Time: 10mins
Cook Time: 20mins
Total Time: 30mins
This sweet potato salad is perfect for fall. It's made with roasted sweet potatoes, arugula or spinach, toasted pecans, cranberries, and a delicious brown butter vinaigrette. It's irresistible!
1 ½lb.sweet potatoes, cut into cubes
½teaspooneach: garlic powder and salt
5ouncesbaby arugula, can sub baby spinach
¼cupthinly sliced red onions
Brown Butter Vinaigrette
2tablespoonsavocado oil, see notes
1 ½teaspoonsmaple syrup
1 ½teaspoonsbalsamic vinegar
1 ½teaspoonsapple cider vinegar
Preheat your oven to 425 degrees.
Place the sweet potato cubes on a large baking tray and toss with the olive oil, chili powder, garlic powder, and salt. Roast in the oven for 20 minutes.
1 ½ lb. sweet potatoes, 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon each: garlic powder and salt
Place the pecans on a seperate baking tray and toast them in the oven (at the same time as the sweet potatoes) for 5 minutes. Let them cool slightly then coarsely chop them.
⅓ cup pecans
Make the brown butter dressing while the sweet potatoes are roasting. Melt the butter in a small frying pan over high heat. Once it begins to foam, stir it and watch it carefully, it will brown in 1-2 minutes. Stir the butter a few times to ensure it browns evenly. Remove the pan from the heat. Add the avocado oil to the pan and set it aside for the butter to cool slightly.
In a medium-sized bowl, whisk the maple syrup, balsamic vinegar, apple cider vinegar, and dijon mustard. Slowly drizzle in the brown butter and oil, whisking the entire time. Once all the oil and butter have been added, whisk the dressing quickly for several seconds so it becomes creamy.
1 ½ teaspoons maple syrup, 1 ½ teaspoons balsamic vinegar, 1 ½ teaspoons apple cider vinegar, ¾ teaspoon dijon mustard
Place the arugula, cranberries, red onions, chopped pecans, and roasted sweet potatoes in a large salad bowl. Pour the dressing over the top and toss to coat. Serve immediately.
5 ounces baby arugula, ⅓ cup juice-sweetened cranberries, ¼ cup thinly sliced red onions
Make sure to choose an oil for the vinaigrette that does not harden in the cold – grapeseed, canola, and sunflower oil are a few to choose from.