Peppergreens With Roasted Sweet Potatoes, Apples, And Cranberries

5 from 2 ratings

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.

Servings

servings

Peppergreens with Roasted Sweet Potatoes, Apples, and Cranberries

Ingredients

1 small sweet potato, peeled and cut into one inch pieces
4 tablespoon extra virgin olive oil, divided
2 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 small apple, peeled, cored, and julienned
4 ounce peppergreens, such as organicgirl peppergreens
3 tablespoon dried cranberries
3 tablespoon 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.