This salad, with maple roasted sweet potatoes and goat cheese, is filling and easy to make! I love the warm, spiced sweet potatoes along with the cool, creamy, tangy goat cheese paired with the fresh mache lettuce and the hint of heat from the chili flakes. Try this dish when you have company to impress and not a lot of time. There is little effort to prepare it!
Mache Salad With Maple Roasted Sweet Potatoes
Serves 6
Dairy, Gluten Free
- 6 sweet potatoes, peeled, cut into cubes
- ¼ cup maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 tablespoons olive oil
- 5 ounces mache or baby arugula
- 4 ounces goat cheese, crumbled
- ¼ cup candied walnuts, chopped
- ¼ cup dried cherries, chopped
- 1 tablespoon olive oil
- ¼ teaspoon crushed red pepper flakes
Preheat the oven to 375 F. In a large bowl, toss together the sweet potatoes with the maple syrup, spices, and 2 tablespoons olive oil. Spread on a parchment paper-lined sheet pan and roast for about 25 minutes, or until golden brown and caramelized. Let cool. To assemble the salad, place mache or baby arugula in the center of the plate. In a small bowl, whisk the oil and crushed red pepper. Add to the lettuce. Top with the roasted sweet potatoes, goat cheese, nuts and dried cherries.
By Yitzy “Chef Y” Taber
Chef Y, aka Yitzi Taber, is a personal chef who has cooked for many families for events and festive meals. He also plans to sell his homemade challahs and dips to kosher supermarkets in the New Jersey area so people can enjoy his scrumptious food for Shabbat and Yom Tov. Contact him at 201-63-YITZI or [email protected].
