Who Knew? February is National Potato Month! We’ll celebrate by using potatoes sweet side – Sweet Potatoes. Sweet Potatoes in a non-traditional way by making them into croutons! We’ll create a seasonal salad that is perfect for the chilly weather in winter using dried fruit and sweet oranges topped with a yummy dressing

Want to see the video of the recipe in Action?

https://www.11alive.com/video/entertainment/television/programs/atlanta-and-company/whats-cooking-with-chef-nancy/85-c8e31bb7-f4b3-4ebd-bac7-44b1992bed7f

Spinach Salad with Orange Dressing

  • 2 Sweet Potatoes, cut into small, uniform squares about ¾” in size
  • 1 tsp coriander
  • 1 tsp sea salt
  • ½ tsp freshly ground pepper
  • 1 Garlic Clove, peeled
  • Sea Salt and Freshly Ground Pepper
  • ¼ Cup Cider Vinegar
  • ½ Cup Orange Marmalade
  • 2 TB Dijon Mustard
  • 1 TB Orange Zest
  • ½ Cup Avocado Oil
  • 1 Bag Baby Spinach
    1 Cup Dried Fruit (Cranberries, Golden Raisins, Mangoes, Berries or any combination)
  • 1 Large Orange peeled and cut into half moons
  • 4 Slices of Prosciutto or Serrano Ham (crisped in the oven at 400F for 7 – 9 minutes)
  • 1 Cup Toasted Sliced Almonds

Step One

To make the sweet potato croutons, place the sweet potatoes on a parchment or foil lined sheet tray. Spray with olive oil, toss with 1 tsp coriander, 1 tsp sea salt and ½ tsp freshly ground pepper. Place in a 400F oven and roast until browned on edges about 20 – 30 minutes.

Step Two

To make the dressing, add the garlic and a good shake of salt to a blender. Puree the garlic clove then add the vinegar, marmalade, mustard, zest and oil in a blender, (or use an immersion blender) and puree until smooth. Taste and add salt and pepper as desired.

Step Three

To assemble the salad, place the spinach on a large platter and season well with salt and pepper. Add the dried fruit, crispy ham, almonds and sweet potato croutons. Drizzle on dressing.

Wine Pairing

We’ll pair this yummy salad with an American Dry Riesling from California or the Pacific Northwest, or the Finger Lakes region of New York. I used one of my favorite dry rieslings – Dr Konstantin Frank Dry Riesling from the Finger Lakes!

Want to see the video of the recipe in Action?

https://www.11alive.com/video/entertainment/television/programs/atlanta-and-company/whats-cooking-with-chef-nancy/85-c8e31bb7-f4b3-4ebd-bac7-44b1992bed7f

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