Mixed Greens with Roasted Sweet Potato, Apple, Pear & Pecans
Try this Mixed Greens with Roasted Sweet Potato, Apple, Pear & Pecans recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
white meat free
gluten free
red meat free
dairy free
pescatarian
- sea salt to taste
- freshly ground black pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/4 cup roughly chopped toasted pecans
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon pure maple syrup
- 1 1/2 cups small diced apple (about 1 medium apple i used honeycrisp)
- 1 1/2 cups small diced orange sweet potato (about 1/2 medium
- 3 cups baby spinach arugula blend (or your favorite gree
- 3/4 cup diced pear (about 1/2 medium pear)
- Carbohydrate 1.69952832869341 g
- Cholesterol 0 mg
- Fat 12.9079266666533 g
- Fiber 0.0265 g
- Protein 0.01095 g
- Saturated Fat 1.78305199999759 g
- Serving Size 1 1 recipe (24g)
- Sodium 310.948499998641 mg
- Sugar 1.67302832869341 g
- Trans Fat 0.349472 g
- Calories 122 calories
Whisk the dressing ingredients until well combined. Set aside.Meanwhile, heat oven to 425. Toss the diced sweet potato and apple on a large metal rimmed baking sheet with 1 tablespoon oil until evenly coated. Roast for 10 minutes, flip, then roast another 10 minutes, or until tender. Season with salt. Cool to room temperature. You can roast and refrigerate the sweet potato and apple up to two days before assembling the salad.Gently toss the arugula and spinach with the roasted sweet potato and apple, pear, pecans, and dressing. Serve with black pepper.
