Roasted Sweet Potato and Fig Salad

Rivky Kleiman Rivky Kleiman
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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.

1h 30m 6
Easy Vegetarian Pescatarian Gluten Free Parve

Contains: Tree nuts

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.

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

Notes:

Ask your own rabbinic authority regarding checking figs for bugs.

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

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