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