top of page
  • Writer's pictureGil's Gourmet

Sweet Potato and Greens Salad with Maple Mustard Vinaigrette

Serves 4


2 large (or 3 medium) sweet potatoes, cut into wedges

1 1/2 teaspoons Big Sur Cowboy Rub

Maple Mustard Vinaigrette:

4 cups salad greens

1 cup pitted cherries

2 tablespoons pepitas

1/4 cup pecan halves


Preheat oven to 400°F. Place sweet potato wedges on a baking sheet, drizzle with olive oil, and season with cowboy rub. Once the oven has preheated, bake the sweet potatoes for 15-20 minutes or until tender. Remove from the oven and set aside.

Place balsamic, mustard, and olive oil in a medium bowl, whisk to combine the vinaigrette.

Divide salad greens, cherries, pepitas, pecans, and potato wedges between plates. Drizzle with dressing before serving.

11 views0 comments

Recent Posts

See All


bottom of page