Can I make the homemade croutons and toast the pecans at the same time?

Yes, you can toast the chopped bread for croutons for 10 minutes, then add the pecans to the same baking sheet and continue toasting for another 5-8 minutes, keeping an eye on them to prevent burning.

What's the best way to prepare the lemon vinaigrette?

Combine all vinaigrette ingredients in a jar and shake until well mixed, ensuring the garlic clove is finely grated. A small blender can also be used for a smoother consistency.

What kind of leafy greens work best for this winter salad?

The recipe suggests using your greens of choice, which could include spinach, mixed greens, kale, or arugula, depending on your preference for texture and flavor.

How should I store leftover Sweet Potato Winter Salad?

For best results, store the dressing and salad components separately if possible. Once assembled, this fresh salad is best enjoyed immediately, but leftovers can be kept in an airtight container in the refrigerator for up to 1-2 days, though the croutons may soften.

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Sweet Potato Winter Salad with Toasted Pecans
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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Plated Sweet Potato Winter Salad with roasted sweet potato, crispy homemade garlic croutons, toasted pecans, dried cranberries, and fresh greens.

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Sweet Potato Winter Salad with Toasted Pecans [Vegan]

Dairy Free

Vegan

A vegan sweet potato winter salad with toasted pecans. This nutritious salad is packed with roasted sweet potatoes, toasted pecans, homemade croutons, cranberries and leafy greens of choice. Serve it with a light lemon vinaigrette for a fresh, yet hearty salad.

Ingredients You Need for Sweet Potato Winter Salad with Toasted Pecans [Vegan]

Ingredients:

2 small-medium sweet potatoes, diced
1 tablespoon olive oil
Salt to taste
1/2 cup pecans, roughly chopped
6 cups leafy greens greens of choice (see notes)
1/4 cup dried cranberries

For the Homemade Croutons:

2 slices bread (see notes)
2 teaspoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt

For the Lemon Vinaigrette:

2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon maple syrup
1 garlic clove, finely grated
1/4 teaspoon fine grain sea salt

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How to Prepare Sweet Potato Winter Salad with Toasted Pecans [Vegan]

Prepare the Sweet Potatoes:

Preheat the oven to 400°F.
Dice the sweet potatoes and place them on a large baking sheet. Drizzle with olive oil and toss to coat evenly. Spread the sweet potatoes on the baking sheet and sprinkle with salt. Roast for 30-40 minutes. The roasting time will depend on how big or small you cut the sweet potatoes.

Make the Homemade Croutons:

Chop the bread into bite-sized cubes and add them to a mixing bowl with the oil, garlic powder and salt. Toss to combine.
Spread the prepared bread on a baking sheet (leaving some space for the pecans later). Toast for 10 minutes at 400°F in the same oven as the sweet potatoes. Remove from the oven, toss the croutons and add the chopped pecans to the baking sheet. Return to the oven and keep toasting for another 5-8 minutes. Keep an eye on the pecans and croutons in the last minutes to avoid burning.

Prepare the Lemon Vinaigrette:

Meanwhile, prepare the vinaigrette. Add all the ingredients in a jar and shake until mixed. Make sure the garlic is finely grated. You can also add the ingredients in a small blender if preferred.

Assemble the Salad:

Add your greens in a large bowl and toss with the vinaigrette. Top with the roasted sweet potatoes, croutons, toasted pecans and dried cranberries. Serve immediately.