Serves 2
20 min
Harvest Salad with Maple Dressing
Recipe GLPRccbde4c758daae
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.
