Peppergreens with Roasted Sweet Potatoes, Apples, and Cranberries

Expand your palate by increasing your abundance of fall-inspired foods.
Contributor
Peppergreens with Roasted Sweet Potatoes, Apples, and Cranberries

Photo courtesy of organicgirl.

Expand your palate by increasing your abundance of fall-inspired foods. Add sweet potato, pumpkin seeds, and cranberries to peppergreens and you will be glad you did.

Ingredients

  • 1 small sweet potato, peeled and cut into one inch pieces
  • 4 Tablespoons extra virgin olive oil, divided
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon pure maple syrup
  • 1 small apple, peeled, cored, and julienned
  • 4 Ounces peppergreens, such as organicgirl PEPPERGREENS
  • 3 Tablespoons dried cranberries
  • 3 Tablespoons pumpkin seeds
  • Salt, to taste
  • Pepper, to taste

Directions

To roast the sweet potato, preheat the oven to 400 degrees F. In a large bowl, toss the sweet potato and 1 tablespoon olive oil. Season with salt and pepper. Arrange the sweet potato on a baking sheet in a single layer. Roast for 25 minutes or until potato is tender. Remove from oven and cool slightly.

In a large bowl, whisk together 1 tablespoon olive oil, apple cider vinegar, and maple syrup to make vinaigrette; set aside.

In a large skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. Add the apple and sauté for 3 minutes, or until softened. Add the PEPPERGREENS and cranberries and sauté until the greens are wilted, about 3 minutes. Transfer to the bowl with the vinaigrette. Toss well to combine. Gently fold in sweet potatoes and pumpkin seeds. Serve immediately.

 

 

Greens Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Greens Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.