Sweet Potato and Apple Salad

Last Tuesday, I had the privilege of having Chef Brandon Frohne cook an amazing appetizer at my Farmers Market for a chef’s demo event. Brandon is one of those chefs who is committed to the best ingredients and flavor and sources local. He is extremely talented, and came up with a perfect fall side dish that highlights what is in season right now. Check out this easy recipe, that makes delicious leftovers and don’t forget to source those apple and sweet potatoes locally.

Gather your ingredients and preheat your oven to 450 degrees

Peel your local sweet potatoes

Then peel your local apples. I used granny smith, however any variety will do as long as they are crisp and not mushy.

Dice both of those up in a small- medium dice. Whatever size you would prefer in a salad. Chunky is the goal.

Mix all your spices, brown sugar and oil in with your sweet potatoes and apples.

Mix until blended

Pour onto a baking sheet lined with parchment paper or a silpat to prevent sticking. And place in the oven for 7-10 minutes until slightly caramelized.

Meanwhile, chop up your celery into a small to medium dice.

Then toast your nuts, I used pistachios – however pecan or walnuts would be delicious. Over a medium flame, heat your nuts up until slightly brown and fragrant. You’ll want to toss frequently so they don’t burn. Then set aside.

Gather up your ingredients for your dressing. White balsamic vinegar would be ideal, but I didn’t have any so I used regular ole balsamic and it turned out great.  You could also use other flavors of jam.

Whisk those ingredients together. You will have a lot of dressing left over. You only need about 1/3 of it for this salad.

Then assemble your sweet potato and apple mixtures cooled after being in the oven, cranberries, pistachios and celery.

Pour over the dressing. You’ll probably only need 1/3 of it. Reserve the rest of the dressing for another salad.

Then chop up a little fresh parsley and add it to the mixture. Plate and serve.