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Sweet Potato, Garden Vegetable and Field Greens Salad with Maple Vinaigrette

While you could certainly enjoy this salad at any time of the year, it really does have a cornucopia of ingredients that make if perfect for a harvest-season celebration.

Flavors Of Fall,Salad & Slaw,Vegetable
6 Serving(s)
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Sweet Potato, Garden Vegetable and Field Greens Salad with Maple Vinaigrette

Ingredients

  • 1 sweet potato, baked
  • 1 pkg. Dole Field Greens
  • 3/4 cup pecan halves, toasted
  • 1/2 cup dried cranberries
  • 3 oz. Brie cheese, diced
  • salt and ground black pepper, to taste
  • 6 maple vinaigrette (recipe below)

Instructions

  1. For the maple-vinaigrette, whisk all ingredients together until blended.
  2. Peel and cube baked sweet potato; season with salt and pepper, to taste.
  3. Combine Dole Field Greens, pecans and cranberries in large bowl.
  4. Toss with 6 tablespoons maple vinaigrette. Arrange on serving platter.
  5. Top with sweet potato and Brie cheese; season with pepper, to taste.

Recipe Notes

Mape Vinaigrette
  • 1/3 cup apple cider vinegar
  • 3 tbsp. maple syrup
  • 2 tbsp. canola oil
  • 1 shallot, finely chopped
  • 1/4 tsp. ground ginger
  • 1 pinch crushed red pepper
  • 1 pinch salt

    Nutrition Facts

    240 Calories Per ServingFat: 17gCholesterol: 15mgSodium: 460mgCarbohydrates: 21gFiber: 3gSugars: 13gProtein: 5g

    Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe