Weekly dinner table or Thanksgiving side, this salad is everything I love about fall and NEEDS to be on your table asap. Smoked Gouda, sweet potato, and smoked almonds... need I say more?! So many unique flavors going on here from sweet and salty to creamy and smoky - complete with a hint of that cinnamon holiday flavor we all love so much. I can't put into words enough how great this is - I've had few salads I like more - I guess that sums it up?
Dressing:
3 tablespoons maple syrup
3 tablespoons olive oil
1 tablespoon Dijon mustard
½ teaspoon cinnamon
Kosher salt and freshly cracked pepper
Salad:
1 large sweet potato – peeled and cubed into 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon maple syrup
½ teaspoon cinnamon
½ teaspoon kosher salt
¼ teaspoon freshly cracked pepper
4 cups spinach
4 cups arugula
1 cup smoked almonds – roughly chopped
1 cup smoked gouda – shredded
In a glass jar or plastic container with a lid, add the maple syrup, olive oil, Dijon, cinnamon, and a dash of salt and pepper. Shake together until combined.
Heat oven to 400 degrees. On a baking sheet covered in foil, toss together the sweet potato cubes with the olive oil, maple syrup, cinnamon, kosher salt, and pepper. Roast for 12 to 15 minutes or until slightly golden and tender. Set aside to cool.
In a salad bowl, mix together the spinach and arugula. Top with the cooked sweet potatoes, smoked almonds, and smoked gouda. Pour the dressing over the top and toss together.