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Dairy
Easy
10 Servings
Allergens 
1 Hour
Diets
I named this salad after the nuts because they’re what makes the salad so amazing. I got this recipe from my friend Simone with these ingredients, but you are free to substitute as you wish. I have a feeling sautéed mushrooms will do very well here. Either way, it’s a huge crowd pleaser!
10 cups chopped romaine lettuce
1 large or 2 medium sweet potatoes, cubed
1 6-oz (170-g) package feta cheese, crumbled
1/4 cup sliced almonds, skin on
1/4 cup cashews
1/4 cup walnuts or pecans
2 tablespoons sunflower seeds
1/4 cup Kedem Red Wine Vinegar or other red wine vinegar
1/4 cup canola oil
1/4 cup Bartenura Olive Oil
a squirt Haddar Dijon Mustard
salt and pepper, to taste
Preheat oven to 350°F (180°C).
Place all nuts on a baking sheet. Spray with cooking spray and sprinkle with salt.
Bake for 20 minutes, or until golden.
Place cubed sweet potatoes on another cookie sheet and spray with cooking spray and season with salt. Bake for 20–30 minutes.
In a large serving bowl, layer salad starting with romaine lettuce, then the sweet potatoes and feta cheese, then the nuts.
Sprinkle with dressing just before serving.
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very good salad