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Sweet Potato, Garden Vegetable and Field Greens Salad with Maple Vinaigrette

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Total Time (minutes)
35
Difficulty
2
Servings
6
Ingredients
11
Total Prep Time: 35 minutes
Calories Per Serving: 240
Nutrients

Nutrition Facts

Serving Size 113g

Amount per serving
Calories 240 Calories from fat: 150
% Daily Value*
Fat 17 g 26 %
Saturated 3.5 g 18 %
Trans 0 g
Polyunsaturated Fat 4 g %
Monounsaturated Fat 8 g %
Cholesterol 15 mg 5 %
Sodium 160 mg 7 %
Potassium 270 mg 8 %
Carbohydrate 21 g 7 %
Fiber 3 g 12 %
Sugars 13 g
Protein 5 g
Vitamin A 120 %
Vitamin C 4 %
Calcium 6 %
Iron 6 %
Vitamin K 60 %
Thiamin 10 %
Riboflavin 15 %
Folate 15 %
Copper 10 %
Manganese 50 %
Molybdenum 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

While you could certainly enjoy this salad at any time of year, it really does have a cornucopia of ingredients that make it perfect for a harvest-season celebration. Our DOLE® Field Greens blend provides a foundation for beautiful orange cubes of baked sweet potato, toasty pecans, dried cranberries and creamy Brie cheese. A maple syrup and cider vinegar dressing really puts this salad over the top and makes it special enough for any harvest table or even a holiday meal alongside a roasted turkey.

Ingredients

  • 1 medium DOLE® Sweet Potato, baked
  • Salt and ground black pepper, to taste
  • 1 pkg. (7 oz.) DOLE Field Greens
  • 3/4 cup pecan halves, toasted
  • 1/2 cup dried cranberries
  • 6 tablespoons Maple Vinaigrette (recipe below)
  • 3 oz. Brie cheese, diced

Directions

  1. Peel and cube sweet potato; season with salt and pepper, to taste.
  2. Combine salad blend, garden vegetables from pouch, pecans and cranberries in large bowl. Toss with 6 tablespoons Maple Vinaigrette. Arrange on serving platter.

  3. Top with sweet potato and brie cheese; season with pepper, to taste.

Maple-Vinaigrette: Whisk together 1/3 cup apple cider vinegar, 3 tablespoons maple syrup, 2 tablespoons canola oil, 1 shallot, finely chopped, 1/4 teaspoon ground ginger, pinch of crushed red pepper and pinch of salt until blended. Makes about 1/2 cup.

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Sweet Potato, Garden Vegetable and Field Greens Salad with Maple Vinaigrette Mini GH LOGO While you could certainly enjoy this salad at any time of year, it really does have a cornucopia of ingredients that make it perfect for a harvest-season celebration. Our DOLEĀ® Field Greens blend provides a foundation for beautiful orange cubes of baked sweet potato, toasty pecans, dried cranberries and creamy Brie cheese. A maple syrup and cider vinegar dressing really puts this salad over the top and makes it special enough for any harvest table or even a holiday meal alongside a roasted turkey. Prep Time:35 minutes Cook time:35 minutes Serves: 6
Nutrition facts: 240 Calories, 17 grams fat
Ingredients: 1 medium DOLE® Sweet Potato, baked, Salt and ground black pepper, to taste, 1 pkg. (7 oz.) DOLE Field Greens, 3/4 cup pecan halves, toasted, 1/2 cup dried cranberries, 6 tablespoons Maple Vinaigrette (recipe below), 3 oz. Brie cheese, diced, Directions:Peel and cube sweet potato; season with salt and pepper, to taste.

Combine salad blend, garden vegetables from pouch, pecans and cranberries in large bowl. Toss with 6 tablespoons Maple Vinaigrette. Arrange on serving platter.

Top with sweet potato and brie cheese; season with pepper, to taste.Maple-Vinaigrette: Whisk together 1/3 cup apple cider vinegar, 3 tablespoons maple syrup, 2 tablespoons canola oil, 1 shallot, finely chopped, 1/4 teaspoon ground ginger, pinch of crushed red pepper and pinch of salt until blended. Makes about 1/2 cup.