Do you ever find yourself in a rut in the kitchen?! I definitely do when it comes to making salads. It is as if my brain thinks of making a salad and immediately comes up with the same ingredients I always add. However, this idea came to me when I was once again dreaming about Fall. What is more Autumn-sounding than candied pecans and sweet potatoes?! Even the colors remind me of the beautiful changing leaves and pumpkins dotting the landscape of the neighborhoods’ front porches. Although it may still be in the 90’s here in Austin, TX, our menu is getting ready for the cooler weather. Hope ya’ll enjoy!
Warm Candied Pecan Salad
This salad is perfect for the fall months.
- 2 c. pecans chopped
- 1 egg white
- ½ c. brown sugar
- ½ t. cinnamon
- ¼ t. salt
- 2 T. white sugar
- 2 large sweet potatoes cubed
- ¼ c. olive oil
- 1 t. salt
- ½ t. pepper
- 1/3 c. balsamic vinaigrette
- 2/3 c. olive oil
- ¼ c. honey
- ½ t. Salt and Pepper
- 1 16- oz. container Mixed Greens
- 1 4- oz. container crumbled goat cheese
For the candied pecans: Whisk egg white, brown sugar, cinnamon and salt in a bowl until well combined. Mix in pecans until well coated. Place on a parchment paper or aluminum foil lined baking sheet.
Bake pecans at 350 degrees for 10 minutes, toss pecans and sprinkle 2 T white sugar on them. Bake for another 5 minutes.
For the sweet potatoes: Combine sweet potatoes, olive oil, salt and pepper in a gallon Ziploc bag and toss potatoes until completely coated.
Line another baking sheet with aluminum foil and spray with PAM or drizzle with 1 T. olive oil to prevent sticking. Bake sweet potatoes at 400 degrees for 25 minutes, flipping potatoes halfway through.
For the Balsamic Vinaigrette: Combine all ingredients in an old honey squirt bottle, empty plastic water bottle, or salad dressing dispenser. Shake for about 30 seconds. Shake again before serving.
For the Salad: Combine mixed greens, goat cheese, candied pecans, and sweet potatoes. You can either toss with Balsamic Vinaigrette or serve alongside the salad. Enjoy!