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Why I Love to Make This Sweet Potato Salad
I’m a true salad superfan. There’s just something magical about how a well-made salad can transform any meal into a feast. And crafting an amazing salad isn’t difficult; it’s all about giving each ingredient the attention it deserves. And this salad recipe does precisely that.
Roasting sweet potatoes boosts their flavor immensely with a minimal amount of work, while buttery, maple-glazed pecans add a sweet crunch. The nuts act as a perfect texture and taste addition. Finally, the homemade vinaigrette is simple to pull together but packs a deep, layered flavor made with maple syrup, shallot, Dijon, and apple cider vinegar. Every bite is a balanced blend of textures and flavors that will make this salad the star of your table, whether it’s the holidays or not!
Pecan, Apple & Sweet Potato Salad Ingredients
The list of ingredients for this salad recipe may seem a bit long, but break it down into four easy steps, and it will come together quite quickly! Here’s everything you’ll need and why it’s important to the recipe:
- Sweet potatoes roast, becoming soft yet crisp, adding texture and sweet flavoring to the salad.
- Olive oil adds flavor to the sweet potatoes as they roast and also acts as a base for the vinaigrette.
- Kosher salt seasons the dish in multiple layers, starting with the sweet potatoes and working through the pecans and vinaigrette.
- Black pepper adds sharpness and base seasoning to the potatoes and vinaigrette.
- Butter browns, adding flavor to the pecans and binding the brown sugar to them, complementing the nutty flavor.
- Pecans roast, developing a deep, autumnal flavor that complements the sweet potatoes beautifully and adds texture and crunch to the salad.
- Maple syrup adds flavor and a candy-like taste to the nuts as they roast. Adding it to the vinaigrette is the perfect seasonal touch.
- Brown sugar creates a textured coating to the pecans throughout roasting, adding a hint of sweetness to the topping.
- Smoked chipotle powder adds a deep, smoky flavor to the pecans, playing off the sweetness from the brown sugar.
- Thyme adds an element of freshness to the pecans, elevating them to become a balanced topping.
- Garlic creates a tangy, sharpness to be added to the vinaigrette.
- Shallot adds a sweetness without being overpowering.
- Dijon mustard creates a balanced flavor while adding creaminess to the vinaigrette, binding the elements together.
- Apple cider vinegar brings acid to the dressing while also complementing the apple slices in the dish.
- Lettuce is the base of this salad, giving a fresh and crunchy element that embraces the vinaigrette’s flavors.
- Apple is yet another autumnal reminder in this dish, providing a natural sweetness with some crunch.
- Feta is the creamy topping that adds the finishing touch. A briny cheese, it provides an exceptional flavor that complements every other element.
How to Make Pecan, Apple & Sweet Potato Salad
There are four easy steps to make this recipe:
- Prepare the sweet potatoes
- Candy the pecans
- Create the dressing
- Assemble the salad
Step 1: Prepare the sweet potatoes. Dice the sweet potatoes into bite-sized pieces. Place onto a parchment-lined sheet pan and drizzle with olive oil. Toss together, then sprinkle with kosher salt and black pepper. Roast in a 425°F oven for 18 to 25 minutes until they become crispy and tender. Set aside to cool.
Step 2: Candy the pecans. Melt butter over medium heat in a pan. Add the pecans, then cover with maple syrup, brown sugar, smoked chipotle powder, kosher salt, and fresh thyme leaves. Constantly toss or stir, letting them cook evenly without burning, 5 to 8 minutes. Once they have finished roasting, spread them on a parchment-lined baking sheet to cool.
Step 3: Create the dressing. Mince the garlic and shallot. Add to a bowl with Dijon mustard, kosher salt, black pepper, apple cider vinegar, maple syrup, and olive oil. Whisk together until evenly emulsified. Alternatively, add to a mason jar and shake until combined.
Step 4: Assemble the salad. Chop the lettuce into bite-sized pieces. Add to a serving bowl and drizzle with half the vinaigrette. Toss to coat evenly. Slice the apple, adding it on top of the lettuce. Add the sweet potatoes, pecans, and feta. Drizzle with additional dressing, if desired. Serve immediately.
Pro Tips for Success
- If possible, when roasting the sweet potatoes, use the convection setting on your oven. This turns on a fan in the oven, circulating the hot air to roast the sweet potatoes evenly and make them crispy.
- Make sure to keep a close eye on the pecans as they cook. They can quickly burn, so it’s important to continue stirring them while they’re on the heat.
- When making the dressing, if you desire a lower level of garlic stringency, let it temper in the olive oil for about 20 minutes before adding the additional ingredients. This will reduce the astringency.
- Cover the greens with some dressing before adding additional ingredients. Tossing them first creates a more balanced and well-coated salad. The remaining dressing can be added after the final toppings.
Variations and Substitutions
Personally, I think this recipe is perfect as written, but there are various ways that it can be altered to fit your own desired taste or pantry stock:
- Replace the maple syrup with honey to maintain sweetness but have more lightness in the dish.
- Supplement the lettuce with kale, cabbage, spinach, or a mixture of everything. This can give variety in the greens.
- Goat cheese, pumpkin seeds, butternut squash, and dried cranberries would be great additions to the salad, complementing the other flavors.
- Add grilled or shredded chicken for a protein boost, turning this side dish into a full meal.
Follow These Tips
Serving
Serve immediately after assembly. This salad is best when fresh. It works well as a side dish for a holiday meal or as a main dish when served with protein.
Storage
The lettuce can become soggy and wilt, so it is best if served right after it is prepared. If desired, reserve the salad elements separately and assemble them when ready to enjoy.
Frequently Asked Questions
Parts of this can definitely be prepared beforehand. The potatoes and pecans can be roasted, and the vinaigrette can be mixed, but I would refrain from assembling it until right before serving. Otherwise, the lettuce can become soggy.
Romaine and buttercrunch are great options. They provide a crunch that is perfect for the dish. But if you desire a slightly softer lettuce, try spinach or arugula.
Like with any salad, once dressed, it is best consumed immediately. Over time, the dressing will wilt and break down the greens, and the crunchy topping will soften.
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Pecan, Apple & Sweet Potato Salad
Ingredients
For the sweet potatoes
- 1 ½ lb sweet potatoes (2 medium) cut into ½-inch cubes
- 1 tbsp extra virgin olive oil
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
For the candied pecans
- 1 tbsp unsalted butter
- 1 ½ cups pecan halves
- 2 tbsp maple syrup
- 1 tbsp light brown sugar
- ½ tsp chipotle powder
- 2 tsp minced fresh thyme
- ½ tsp kosher salt
For the dressing
- 1 clove garlic minced
- 1 tbsp minced shallot
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- ⅓ cup apple cider vinegar
- 1 tbsp maple syrup
- ½ cup olive oil
For the salad
- 2-3 heads romaine lettuce cleaned and chopped
- 1 Honeycrisp apple sliced
- 2 oz feta cheese crumbled
Instructions
For the sweet potatoes
- Preheat the oven to 425°F.
- Add the cubed sweet potatoes to two parchment-lined baking sheets. Drizzle with olive oil. Toss the potatoes with the oil and spread them out in an even layer. Sprinkle with salt and black pepper. Roast in the preheated oven until the sweet potatoes are browned and tender, 18-25 minutes. Once roasted, remove them from the oven and set them aside.1 ½ lb sweet potatoes (2 medium), 1 tbsp extra virgin olive oil, ¾ tsp kosher salt, ½ tsp freshly ground black pepper
For the candied pecans
- Melt the butter in a small skillet over medium heat. Once melted, add the pecans, maple syrup, brown sugar, chipotle powder, thyme, and salt. Stir the ingredients over medium heat until the pecans are toasted and coated in a glaze, 5-8 minutes.1 tbsp unsalted butter, 1 ½ cups pecan halves, 2 tbsp maple syrup, 1 tbsp light brown sugar, ½ tsp chipotle powder, 2 tsp minced fresh thyme, ½ tsp kosher salt
- Once glazed, remove from the heat and pour the pecans on parchment paper to cool. Once cooled, break or cut the pecans into pieces.
For the dressing
- In a bowl or dressing shaker, combine the minced garlic, minced shallot, salt, black pepper, Dijon mustard, vinegar, maple syrup, and olive oil. Whisk or shake until combined and emulsified.1 clove garlic, 1 tbsp minced shallot, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp Dijon mustard, ⅓ cup apple cider vinegar, 1 tbsp maple syrup, ½ cup olive oil
For the salad
- In a large bowl or serving platter, toss the lettuce, roasted potatoes, and sliced apple with half of the dressing. Add the feta cheese on top. Drizzle with the remaining or desired amount of dressing and candied pecans. Serve immediately.2-3 heads romaine lettuce, 1 Honeycrisp apple, 2 oz feta cheese
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This salad is fantastic!! I even jus make the dressing on it’s own and use it on other salads. thanks for such a great recipe!
Great!
This is definitely going to be a new Thanksgiving regular. Even my picky husband loved it. He just picked out the pecans haha. For me, the pecans are something I’ll be making often! Thank you for the delicious recipe. Our thanksgiving table really needed something fresh and delicious with all the other heavy dishes!!!
Thank you. Happy Thanksgiving! A special time made with good food from your recipe collections. I love your videos and your beautiful artful home. Nancy
My family loved this salad!
Just made the pecans to add to my Thanksgiving charcuterie board.. DELICIOUS!!!! can’t wait to make the salad next ! Love watching you on YouTube and love your recipes !!
This was absolutely divine! My family absolutely loved it! I made just as stated and it was so good! My daughter said “Mom, I’ve got to get this recipe”!
I made the sausage, bacon, Gouda stuffing along with it. We had a brined turkey breast as well. What a beautiful meal to prepare and it felt so rewarding preparing it all! Thank you!