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Candied Sweet Potato Salad with Spicy Walnuts

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This salad can be used as a room-temperature side dish or a salad accompanying a meal. Alternately, you can add cubed smoked turkey and serve as an appetizer. I love the earthy flavor of sweet potatoes that have been slow-baked, accompanied by spicy nuts. You can also substitute slivered almonds for part of the walnuts and use them to garnish any soup or salad!

Directions

Prepare the Salad

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Cut sweet potatoes into strips lengthwise. Rub all sides of the potatoes with a bit of oil and sprinkle with salt and thyme.
3. Place onto a baking sheet, skin side down, and bake for 20 minutes. Flip the potatoes over so that the previously exposed flesh is now down. Bake for another 25–30 minutes.

Tips:

To slice an onion very finely, cut the onion in half crosswise and then use a peeler to create fine slices.

Prepare the Walnuts

1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
2. In a medium bowl, beat egg white until stiff. Stir in nuts until well coated. Set aside.
3. In a small bowl, combine sugar, cinnamon, pepper, and salt. Add to nuts and toss to coat.
4. Spread on a greased baking sheet and bake for 20–25 minutes until golden, stirring often. Remove and allow to cool.

Notes:

Nuts can be made up to two weeks in advance. Store in an airtight container.

Prepare the Dressing

1. Whisk together all dressing ingredients in a small bowl.

To Serve

1. Toss arugula, red onion, sweet potatoes, and walnuts in a large bowl. Add dressing to taste and toss to coat.

Notes:

To slice an onion very finely, cut the onion in half crosswise and then use a peeler to create fine slices.

Credits

Photography: Moishe Wulliger

Food Styling: Renee Muller