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Winter Chopped Salad

Course Salad

Ingredients

For the Salad

  • 1 medium sweet potato, peeled and diced
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 head leafy lettuce or romaine, chopped
  • 1 crisp apple, diced
  • 1 celery stalk, diced
  • 2 green onions, thinly sliced
  • 2 cups red grapes, roasted
  • ¼ cup pumpkin seeds, toasted
  • ¼ cup pecans, toasted
  • ¼ cup blue cheese, crumbled
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, torn

For the Vinaigrette

  • 2 tbsp sherry vinegar
  • 3 tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tbsp maple syrup
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Instructions

  • Preheat the oven to 400° F. Line a baking pan with parchment paper.
  • Toss diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper on the prepared baking pan and spread into a single layer. Roast for 25 minutes until the sweet potatoes are tender and slightly browned at the edges.
  • In a large bowl, combine the lettuce, apples, celery, green onions, pumpkin seeds, pecans, grapes, blue cheese, parsley, dill and sweet potatoes.
  • For the vinaigrette, place all ingredients in a jar with a tight fitting lid and shake, shake, shake.
  • Drizzle the vinaigrette in the salad before serving.