In November, we had ZaZa's salad of the month and it blew. us. away. It was perfection, and we immediately set out to recreate it at home. This is a hearty, delicious entree salad- perfect for kicking off a healthy new year! The specifics depend on your desired serving size, so portion and measure what suits you. Enjoy!
Sweet potato autumn salad (ZaZa's copycat)
Ingredients:
Sweet potatoes, peeled and cubed
Olive oil
Brown sugar
Cinnamon
Romaine and baby spinach
Dried cranberries
Brussel sprouts, shaved (we eat them raw, or you could blanch them if you prefer)
Goat cheese
Candied pecans
Carrots, thinly sliced
Maple-cider vinaigrette dressing:
- 1/4 cup cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2/3 cup olive oil
- Instructions:
- Preheat oven to 350 degrees. Toss sweet potato cubes with olive oil, brown sugar and cinnamon. Spread them in a single layer on a baking sheet and cook until fork tender (approximately 1 hour).
- For the vinaigrette, whisk together the cider vinegar and next 4 ingredients. Gradually whisk in olive oil until well blended.
- When sweet potatoes have cooled to room temperature, assemble with the remaining salad ingredients- bon appetit!
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