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Recipe by Rivky Kleiman

Roasted Sweet Potato and Fig Salad

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Roasted Sweet Potato and Fig Salad
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Here’s my version of an outstanding salad that my sister-in-law Judy shared. Prepare yourself for a palate pleaser that’s sure to become a crowd-pleaser.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Salad

  • 3 medium sweet potatoes, thinly sliced

  • 3 tablespoons Gefen Olive Oil

  • Haddar Kosher Salt, to taste

  • pepper, to taste

  • 1 (8-oz./225-g.) package chopped romaine or arugula

  • 1 avocado, diced

  • 6–8 fresh figs, sliced

  • 1/2 cup toasted pine nuts

  • 1/4 cup fresh parsley, chopped

Red Wine Vinaigrette

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Directions

Roast the Sweet Potatoes

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Place sweet potato slices on a Gefen Parchment-lined baking sheet. Drizzle with olive oil. Season with kosher salt and pepper and toss together. Bake for 40 minutes, tossing once. Remove from oven and cool.

Prepare the Salad

1.

Place lettuce, sweet potato thins, avocado, figs, nuts, and parsley in a large salad bowl.

Notes:

Ask your own rabbinic authority regarding checking figs for bugs.

Prepare the Dressing

1.

In a small saucepan, bring the olive oil and red wine vinegar to a boil. Simmer for three minutes. Remove from heat. Stir in honey. Season with salt and pepper. Whisk well and dress salad. Toss well before serving.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Recipe tags

figs healthy outstanding rivky kleiman roasted sweet potatoes Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana salads shivat haminim special Succos Succot Sukkos sweet potatoes
Roasted Sweet Potato and Fig Salad

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