Harvest Salad with Maple Dressing

Name: Harvest Salad with Maple Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 large sweet potato, cut into ½-inch cubes; ½ cup coarsely sliced yellow onion; 1 teaspoon canola oil; 1 cup sliced turkey kielbasa sausage; ½ large Honeycrisp apple, cut into thin slices; 2 tablespoons crumbled bacon; 3 cups fresh baby spinach, torn into bite-sized pieces; ¼ cup light sour cream; 1 tablespoon maple syrup; ½ tablespoon honey; 1 teaspoon olive oil; 1 teaspoon red wine vinegar; 1 teaspoon water; pinch Pinch of ground cinnamon; Salt to taste

Recipe GLPRccbde4c758daae

Salad

20 min

660 cal

Servings: 2

Stovetop

SNAP eligible

A warm and hearty salad combining roasted sweet potato, browned turkey kielbasa, and fresh spinach, topped with crisp apple and bacon, then dressed with a creamy maple-cinnamon vinaigrette.

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Ingredients

1 large sweet potato, cut into ½-inch cubes

½ cup coarsely sliced yellow onion

1 teaspoon canola oil

1 cup sliced turkey kielbasa sausage

½ large Honeycrisp apple, cut into thin slices

2 tablespoons crumbled bacon

3 cups fresh baby spinach, torn into bite-sized pieces

¼ cup light sour cream

1 tablespoon maple syrup

½ tablespoon honey

1 teaspoon olive oil

1 teaspoon red wine vinegar

1 teaspoon water

pinch Pinch of ground cinnamon

Salt to taste

Directions

Heat 1 teaspoon canola oil in a large skillet over medium-high heat.
Add the cubed sweet potato and sliced onion to the skillet. Sauté for 5 minutes, stirring occasionally, until the potato begins to soften and the onion becomes translucent.
Remove the sweet potato and onion from the skillet and set aside on a plate.
Add the sliced turkey kielbasa to the same skillet and cook over medium-high heat for 3–4 minutes, stirring occasionally, until the edges are browned.
Return the cooked sweet potato and onion to the skillet with the kielbasa. Reduce heat to medium-low and cook together for another 5 minutes, stirring gently to blend the flavors.
Add the apple slices and crumbled bacon to the skillet and stir to combine everything. Remove from heat.
In a large bowl, combine the torn fresh spinach with all the warm ingredients from the skillet and toss gently.
In a small bowl, whisk together the sour cream, maple syrup, honey, olive oil, red wine vinegar, water, cinnamon, and salt until smooth and well combined.
Divide the salad between two bowls and drizzle with the maple dressing. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This salad hits a North Carolina sweet spot with roasted sweet potato and bacon, and all ingredients are readily available at Harris Teeter, Food Lion, or Kroger—no special trips required. The cost per serving lands around $4–$5 once you factor in the turkey kielbasa and bacon, which is reasonable for a composed salad. The stated 20 minutes is misleading: roasting cubed sweet potato takes 20 minutes alone, so expect 30–35 minutes total with prep. The dish is quick-cooking enough for a weeknight but not a true sheet-pan one-timer, and reheating the warm components separately works, though the spinach wilts into mush if you store everything together.