A vibrantly colorful, fall-flavored sweet potatoes salad that’s sweet, savory and spicy; providing a delicious dose of health to your Holiday meals.
The inspiration to develop a fall harvest salad began on an epic adventure I took with CA Grown to tour Fresno and attend the California Food Expo this past September. We learned so much about the Cali food system and US agriculture at large. I’ll be sharing all about the tour and some lessons learned along with the recipe.
Why this Recipe Works
- High temperature oven! Roasting the sweet potatoes on high heat caramelizes their exterior and brings out their natural sugars leading to a sweeter, more flavorful potato.
- Eat no more boring salads! A wide range of sweet, savory and spicy flavors with all sorts’ chewy, creamy and crunchy textures ensures we’ll be eating an interesting salad with each and every bite!
- Make-ahead salad! All can be prepped ahead and simply arranged before serving. The sweet potatoes are tender but won’t turn soggy if they sit overnight in the fridge.
- A much desired delicious dose of health amidst all the Holidays goodies!
The warming, sweet, earthy flavor of the spiced sweet potatoes pair beautifully with tangy, creamy feta and lime vinaigrette.
A Bit about Cali Agriculture
Did ya know that sweet potatoes are a specialty California crop?
Or that we grow 1/3 of the countries veggies and 2/3rds of the countries fruits and nuts???
Or that more than 90% (!!!) of Cali farms and ranches are family owned?
We ARE the leading agricultural state in the nation!!! Go US!
We’re nicknamed the golden state but I think we should be known as the salad bowl state too!
We also lead the nation in agricultural exports.
Cali produces 100% of these commodities in the US: almonds, artichokes, dates, fresh figs (98% of dried figs), raisin grapes, kiwifruit, olives, clingstone peaches, pistachios, dried plums, pomegranates, sweet rice, clover seed, and walnuts. I’m talking commercial production, not that someone doesn’t have a few trees here and there.
Cali leads the nation in production of: apricots, asparagus, avocados, dry lima beans, broccoli, brussels sprouts, fresh market cabbage, fresh market carrots, cauliflower, celery, sweet corn, American pima cotton, daikon, eggplant, escarole/endive, flower bulbs, cut flowers, potted flowers and potted plants, garlic, table grapes, wine grapes (and wine), alfalfa hay, herbs, jojoba, kale, kumquats, lemons, head lettuce, leaf lettuce, romaine lettuce, limes, mandarins and mandarin hybrids, cantaloupe melons, honeydew melons, milk and cream, nectarines, nursery bedding plants, nursery crops, dry onions, green onions, parsley, freestone peaches, chili peppers, bell peppers, persimmons, pigeons and squabs, plums, pluots, raspberries, safflower, alfalfa seed, Bermuda grass seed, vegetable and flower seed, fresh market spinach, strawberries, processing tomatoes, triticale, greenhouse vegetables, Oriental vegetables and watercress.
Whoa!!! That’s a whole lotta product we lead in too!
As a Cali gal I must say we ARE pretty impressive! Feeling damn proud of my state after learning so much more about it!
CA Grown Trip
I’m all about learning and developing relationships with the rad folks that grow our food! I’m love sharing with my clients exactly where the food I feed them comes from and about who grew it. Know your farmer I say!
Check out the spread that welcomed us!!!
California Grown is a 501c3 dedicated to connecting Californians with the people who grow and produce their food.
K.C. Cornwell, who was raised as a farm kid in Central Cali by her 4th generation Cali farmer parents, led the trip. The amount of knowledge this woman knows about our states food system is truly extraordinary. She’s like a walking encyclopedia and history book!
If you *ever* get the chance to meet K.C. Cornwell… DO IT! Meeting her and learning from her was unequivocally the highlight of the trip!
Here I am at the California Food Expo, always tryin' something!
My California Grown Sweet Potato Salad
Now that ya know a bit more about Cali agriculture, lemme share which ingredients in this salad are Cali specialty crops.
- arugula
- orange sweet potato
- purple sweet potato
- red onion
- dried cranberries
- parsley
- maple syrup
- cinnamon
- nutmeg
- olive oil
- parsley
How to Make this Sweet Potato Salad
Peel and chop the chop your sweet potatoes and red onions, roast with the pepitas, crumble your feta, whisk your vinaigrette, mince your parsley, arrange all on a serving platter starting with the arugula and enjoy!
Cooks tips
- Sweet potatoes a can be roasted up to 3 days in advance and stored in the fridge. Serve salad warm or at room temperature.
- This recipe can serve as either a salad or a side dish.
- If vegan, simply omit the feta or swap it for it’s dairy free counterpart.
- Crumble your own feta! Don’t buy the pre-crumbled stuff.
- Assembled salad will keep in the fridge for up to 3 days.
Stoked on more fall salads that add a delicious dose of health on your holiday table? Check out my Fall Fruit Harvest Salad, A Spiced Up Kale & Squash Salad and Caramelized Fig Salad with Prosciutto and Blue Cheese.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
*This post is sponsored by CA Grown. All the views in it are my own.
Sweet Potato Salad
Ingredients
- For the Salad
- 1 large orange sweet potato peeled and cubed (1-1.5 pounds)
- 1 large purple sweet potato peeled and cubed (1-1.5 pounds)
- 1 small red onion chopped
- 2 tablespoons of pepitas
- 1 teaspoon of cinnamon divided
- 1/2 teaspoon of nutmeg divided
- pinch of red pepper flakes
- 2 tablespoons of extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- 1/2 cup dried cranberries
- 1/2 cup feta crumbled
- 1/4 cup freshly chopped parsley
- 1 bag 5 oz. arugula
- For the Dressing
- 2 tablespoons maple syrup
- 2 tablespoons lime juice
- 4 tablespoons of extra virgin olive oil
Instructions
- Preheat oven to 425°F. On a large rimmed baking sheet, toss purple sweet potatoes with olive oil, cinnamon, nutmeg, chili flakes, salt and pepper. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.
- On another large rimmed baking sheet, toss orange sweet potatoes with red onions, pepitas, olive oil, cinnamon, nutmeg, chili flakes, salt and pepper. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes. Step 1 & 2 can be combined if need be.
- Meanwhile, combine vinaigrette ingredients: maple syrup, lime juice, olive oil, salt and pepper. In
- When the sweet potatoes are done, let cool slightly and toss with maple-lime vinaigrette.
- In a large bowl, toss arugulas with some of the vinaigrette and arrange on a serving platter. Top with purple and orange sweet potatoes and scatter crumbled feta, dried cranberries and parsley on top. Drizzle with more dressing and serve any remaining dressing alongside the salad platter. Serve warm or at room temperature.
Notes
- Sweet potatoes a can be roasted up to 3 days in advance and stored in the fridge. Serve salad warm or at room temperature.
- This recipe can serve as either a salad or a side dish.
- If vegan, simply omit the feta or swap it for it’s dairy free counterpart.
- Crumble your own feta! Don’t buy the pre-crumbled stuff.
- Assembled salad will keep in the fridge for up to 3 days.
Beyond yummiee recipe and easy to make,
Very original too👍😘
thanks for sharing 🙏😘
You are too sweet Jacqui!!! Thank ya so much! Would happily make this for ya anytime you want :).