This month The Salad bar is celebrating *sweetpotatoes in our salads! Thanks Wendy from The Weekend Gourmet for being our hostess and The Salad Bar Tender!
This was a bit of a head scratcher to come up with a salad using one of my favorite vegetables. I love sweetpotatoes glazed, mashed, in soups, breads, stews, casseroles and even just plain baked.
So I decided to make glazed sweets with a hint of apple from some fresh apple cider. Okay, sweetpotatoes, apples, now what? Greens. Spinach and Arugula pair so well with sweetpotatoes and apples. I love the little bite arugula brings to a salad. Now I needed a little crunch so toasted walnuts fit the bill perfectly!
Here’s the recipe. I love this for a fall lunch or side dish. I hope you will too.
Candied #Sweetpotato, Spinach and Arugula Salad
Ingredients
- 1 large sweetpotato, peeled and cut into 1/2-inch rounds
- 1/2 cup apple cider
- 1/3 cup brown sugar
- 1 tablespoon brown mustard
- 1 tablespoon butter
- salt and pepper to taste
- 5-ounce bag spinach/arugula mix
- 1/4 cup toasted walnuts
Arrange sweetpotatoes as a single layer in a casserole dish.
Bring cider, sugar, mustard and butter to a boil over medium heat, whisking constantly. When sugar is dissolved and sauce starts to thicken, pour over sweetpotatoes.
Cover and bake at 350 for 40 minutes, then flip sweetpotatoes and continue to bake for an additional 20 minutes uncovered if necessary to soften potatoes and thicken sauce.
Serve over greens, top with walnuts and drizzle with additional glaze if desired.
- 1 large sweetpotato, peeled and cut into ½-inch rounds
- ½ cup apple cider
- ⅓ cup brown sugar
- 1 tablespoon brown mustard
- 1 tablespoon butter
- salt and pepper to taste
- 5-ounce bag spinach/arugula mix
- ¼ cup toasted walnuts
- Arrange sweetpotatoes as a single layer in a casserole dish.
- Bring cider, sugar, mustard and butter to a boil over medium heat, whisking constantly. When sugar is dissolved and sauce starts to thicken, pour over sweetpotatoes.
- Cover and bake at 350 for 40 minutes, then flip sweetpotatoes and continue to bake for an additional 20 minutes uncovered if necessary to soften potatoes and thicken sauce.
- Serve over greens, top with walnuts and drizzle with additional glaze if desired.
* From the California Sweetpotato Council: Sweetpotatoes are not in fact a “sweet potato”- they are a different vegetable entirely. Sweetpotatoes will now be known as one word to emphasize that they are quite different from the white potato, yams and other sweet potatoes on the market.
Check out all these great ideas from our November Salad Bar.
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