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Sweet Potato Tossed Salad

“I love to cook and develop recipes for contests," shares Patricia Harmon of Baden, Pennsylvania. "This recipe combines several fall favorites in a delicious salad."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 3/4 cup cubed peeled sweet potato
  • 2 tablespoons cider vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 tablespoon fresh basil leaves, thinly sliced
  • 2 cups spring mix salad greens
  • 1/2 medium pear, chopped
  • 2 turkey bacon strips, diced and cooked
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons chopped pecans, toasted

Directions

  • Place the sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
  • Meanwhile, in a small bowl, whisk the vinegar, oil, syrup, mustard, salt and pepper; stir in basil. Set aside. In a large bowl, combine the salad greens and pear. Drain potato; add to salad greens.
  • Drizzle dressing over salad and toss to coat. Divide between two salad plates. Sprinkle with bacon, blue cheese and pecans.

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