Moroccan Sweet Potato Salad with Candied Walnuts + Maple Dressing
This fall harvest salad is piled high with spiced roasted sweet potatoes, sweet candied walnuts, and tossed in a tangy maple dressing for a gorgeous Thanksgiving salad you won't be able to get enough of!
Servings 8 -10 servings
- 2 medium sweet potatoes peeled and diced into 1/2-in cubes
- 2 teaspoons Chinese 5-spice powder
- 1 teaspoon ground cinnamon
- 1/4 cup coconut sugar or brown sugar
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons coconut sugar or brown sugar
- 1 tablespoon water
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts toasted
- 4 cups chopped romaine lettuce
- 2 cups chopped spinach
- 1/4 cup dried cranberries
- 1/4 cup Parmesan cheese shavings
- 1/4 cup maple syrup
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Make sweet potatoes: In a small bowl, combine all sweet potato ingredients until evenly coated. Spread onto a greased baking sheet. Roast sweet potatoes at 400F 20 minutes or until very tender. Set aside to cool.
Make the walnuts: In a small saucepan over medium-high heat, bring butter, sugar, water, and salt to a boil, stirring occasionally until thickened and golden-brown. Remove from heat and stir in walnuts. Immediately spread walnuts onto parchment paper and let set 10 minutes. Break walnuts into clusters and set aside.
Make the salad: In a large salad bowl, combine lettuce, spinach, cranberries, Parmesan shavings, roasted sweet potatoes, and candied walnuts. Set aside for a moment.
Make the dressing: In a mason jar, shake all salad ingredients until smooth. Season with salt and pepper to taste.
Serve salad immediately with dressing. Enjoy!
Serving: 1g | Calories: 255kcal | Carbohydrates: 22.8g | Protein: 4.8g | Fat: 17.4g | Saturated Fat: 4.3g | Polyunsaturated Fat: 13.1g | Cholesterol: 13mg | Sodium: 162mg | Fiber: 2.1g | Sugar: 13.9g