Roased Sweet Potato & Green Apple Salad

Presented by Chef Monica
Recipe compliments of The Daily Meal & adapted by Chef Monica


•    3 medium size oven roasted Sweet Potatoes – peeled and medium dice
•    3 medium size Granny Smith apple - cored and medium dice
•    1/3 cup red-wine vinegar
•    2 Tbsp fresh squeezed orange juice
•    2 Tbsp maple syrup
•    1 tsp Dijon mustard
•    Kosher salt as needed
•    1 tsp of Ground Chipotle 
•    1/2 tsp Ground Cinnamon
•    1 cup Canola oil
•    1/2 cup dried cranberries
•    2 oz of Brandy
•    1/4 Cup chopped pecans, toasted and seasoned
•    1 Bunch of Baby Arugula Greens, cleaned and dried


1.    Turn oven onto 425?F. Place the sweet potatoes in roasting pan.  Put in oven and roast for 1 hour.
2.    Roast Pecans in oven until slightly brown. Remove from oven and toss in salt and Chipotle. Set aside.
3.    Let cool, peel and cut.
4.    Set Dried Cranberries in Brandy for at least 1 hour. Set aside.
5.    Whisk together the vinegar, orange juice, maple syrup, mustard, salt, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
6.    Add apples, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. 
7.    Toss with fresh chilled Arugula as desired.
8.    Serve warm or chilled.