The temperature has finally dropped and it’s time to start planning big holiday celebrations. This salad represents everything fall from sweet potatoes to maple syrup—with a little kick of smoked gouda and smoked almonds. It’s simple and healthy yet bold and hearty with a unique flavor combination in each bite. Keep it clean or add crumbled crispy prosciutto to take it up a notch.
- 3 Tbsp maple syrup
- 3 Tbsp olive oil
- 1 Tbsp Dijon mustard
- ½ tsp cinnamon
- Kosher salt and freshly cracked pepper
- 1 large sweet potato – peeled and cut into 1/2-inch cubes
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- ½ tsp cinnamon
- ½ tsp kosher salt
- ¼ tsp freshly cracked pepper
- 4 cups spinach
- 4 cups arugula
- 1 cup smoked almonds – roughly chopped
- 1 cup smoked gouda – shredded
1. Prepare the dressing In a container with a lid. Add the maple syrup, olive oil, mustard, cinnamon, and a dash of salt and pepper. Shake together until combined.
2. Heat oven to 400F. On a baking sheet covered in foil, toss together the sweet potato cubes with the olive oil, maple syrup, cinnamon, kosher salt, and pepper. Roast for 12-15 minutes or until slightly golden and tender. Set aside to cool.
3. In a salad bowl, mix together the spinach and arugula. Top with the cooked sweet potatoes, smoked almonds, and smoked gouda. Pour the dressing over the top and toss together.
Andrea LeTard is a personal chef, cooking instructor, and creator of Andrea’s Cooktales, a recipe website and video series where there’s a story behind every recipe. Her recipes are what she calls “next-generation southern” – fun and fundamentally southern with a modern twist using fine, fresh, and unexpected ingredients. She is a regular contributor on Local Memphis Live, her recipes have been featured on The Today Show, and she was chosen as a Top 100 contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram, and Twitter or read her blog and watch her video series at http://www.andreascooktales.com.