Spiralized Apple, Beet & Sweet Potato Salad with Cider Vinaigrette

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I’m not going to lie- holiday dishes or potlucks normally stress me out a bit. I always feel like I need to bring something particularly good and then I get worried about whether the dish will transport well, stay warm (or need to be reheated and if so, how), if I have enough, etc. This salad helped make my Thanksgiving stress-free, as it was easy to prepare ahead of time, stays fresh, and is easy to bring over.

My original plan for a dish this year? Well, to be honest, not this.

I somewhat ad libbed this for a friendsgiving this year. I was planning on making brussels sprouts, but they had none at the farmer’s market. I decided to let the market dictate what I’d make and knew that a salad with some really fresh and high quality ingredients was the way to go. There’s nothing more beautiful than the contrasting colors of beets, sweet potatoes, and apples against greens. It turned out to be a hit, and I made it for Thanksgiving as well.

Not a big fan of beets? You’re not alone. The majority of people I served this to said they normally aren’t into beets (myself included), but I think the way in which these beets are cut really mellows them out. Similarly, I’d almost never serve raw sweet potato but in this form it works. Best part? Because these more fibrous vegetables make up the salad, they last a few days quite well.

Spiralized Apple, Beet & Sweet Potato Salad with Cider Vinaigrette
Serves 8-12 as a side

  • 2 medium apples, spiralized

  • 1 small (or 1/2 large) sweet potato, spiralized

  • 2 small beets, spiralized (I used one yellow and one red for a contrast in colors)

  • 3 cups spinach or arugula

  • 4 ounce cheese of your choice (I did an aged hard cheese from the farmer’s market), shaved

  • 1/2 cup candied pumpkin seeds (see this recipe– Use large pumpkin seeds in place of pecans)

  • 1/2 cup pomegranate seeds (optional)

  • cider vinaigrette (see below)

Toss sweet potato, beets, and apples to mix. Cut noodles with a scissors or use your hands to ensure the noodles aren’t too long. Add in arugula. Right before serving, add in dressing, season with salt and pepper and toss lightly. Wait until right before serving to add cheese, pumpkin seeds, and pomegranate seeds on top (or they’ll fall to the bottom and no one will even see them!).

Cider Vinaigrette

  • 1 cup apple cider, reduced to 1/3 cup OR 2 tablespoons honey*

  • 2 tablespoons cider vinegar

  • 1 tablespoon rice vinegar

  • 1 teaspoon dijon mustard

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon sea salt and pepper

*I’ve tried both options and they work well! Apple cider is fun to use if you have the time, but honey will work in a pinch. If using apple cider, place in a small saucepot over medium-high heat until the mixture begins to bubble vigorously. Turn down heat slightly, but ensure that the cider is still bubbling. Continue this until the cider has reduced to 1/3 cup.

Place all ingredients in a blender or whisk vigorously to combine.

Join the Conversation

  1. Delicious!!!!! Can’t wait to have it again!

    1. Kate Strangfeld says:

      Thanks Teresa!

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