Ingredients

The following ingredients have 6 Servings
  • 1 ½ lb. sweet potatoes (cut into cubes)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon each: garlic powder and salt
  • ⅓ cup pecans
  • 5 ounces baby arugula (can sub baby spinach)
  • ⅓ cup juice-sweetened cranberries
  • ¼ cup thinly sliced red onions
  • 2 tablespoons salted butter
  • 2 tablespoons avocado oil (see notes)
  • 1 ½ teaspoons maple syrup
  • 1 ½ teaspoons balsamic vinegar
  • 1 ½ teaspoons apple cider vinegar
  • ¾ teaspoon dijon mustard

Instruction

  • Preheat your oven to 425 degrees.
  • Place the sweet potato cubes on a large baking tray and toss with the olive oil, chili powder, garlic powder, and salt. Roast in the oven for 20 minutes.
  • Place the pecans on a seperate baking tray and toast them in the oven (at the same time as the sweet potatoes) for 5 minutes. Let them cool slightly then coarsely chop them.
  • Make the brown butter dressing while the sweet potatoes are roasting. Melt the butter in a small frying pan over high heat. Once it begins to foam, stir it and watch it carefully, it will brown in 1-2 minutes. Stir the butter a few times to ensure it browns evenly. Remove the pan from the heat. Add the avocado oil to the pan and set it aside for the butter to cool slightly.
  • In a medium-sized bowl, whisk the maple syrup, balsamic vinegar, apple cider vinegar, and dijon mustard. Slowly drizzle in the brown butter and oil, whisking the entire time. Once all the oil and butter have been added, whisk the dressing quickly for several seconds so it becomes creamy.
  • Place the arugula, cranberries, red onions, chopped pecans, and roasted sweet potatoes in a large salad bowl. Pour the dressing over the top and toss to coat. Serve immediately.