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This salad highlights the fall harvest. Together with the citrus vinaigrette, it’s a culinary experience you don’t want to miss! You can use butternut squash or pumpkin instead of the sweet potatoes and you can swap any combo of dried fruit and nuts for the ones used in the recipe. When I tested this recipe the first time and gave it to my epicure friend to taste, she said, “This is the most delicious thing I’ve ever tasted!” She proceeded to make it for Rosh HaShanah, sans the chicken, much to the delight of her family and guests.
1 pound sweet potatoes (3 medium), peeled and cubed
1 tablespoon Bartenura Olive Oil
1/4 teaspoon salt
generous handful of baby lettuce
1–1 and 1/2 cups cubed cooked chicken
1 red apple, cubed
1 scallion, thinly sliced
1/4 cup golden raisins
5 dried apricots, chopped
a few sprigs parsley, chopped
a handful candied pecans
1/4 teaspoon pepper
1 tablespoon Bartenura Olive Oil
1 tablespoon rice vinegar
2 tablespoons fresh orange juice
1 tablespoon real maple syrup such as Gefen Pure Maple Syrup
1 teaspoon fresh lemon juice or Heaven & Earth Lemon Juice
1/4 teaspoon cinnamon, or to taste
pinch of nutmeg
pinch of ginger
pinch of pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place sweet potatoes in a large baking pan lined with Gefen Parchment Paper. Drizzle with olive oil, spray with oil spray, and sprinkle with salt and pepper. Toss to coat. Bake for 25–30 minutes or until tender, stirring occasionally. Cool to room temperature.
In a large bowl or platter, place a layer of baby lettuce. Add the sweet potato cubes, chicken, apple, scallion, raisins, apricots, and parsley.
In a small bowl, whisk the dressing ingredients. Pour over salad mixture. Toss to coat. Sprinkle with candied pecans. Enjoy!
Yields 4 main dish servings or 6 side dish servings.
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