Tapatree Healthy Harvest Salad

Tapatree Healthy Harvest Salad with Maple-Dijon Vinaigrette

4 sweet potatoes + extra to munch on while you’re cooking

4 + cups baby spinach leaves (or enough to fill your bowl)

Toppings:

Walnuts, toasted and glazed with Tapatree syrup (a late-season batch is our recommendation!)

Beets--cooked, diced and spritzed with fresh lemon juice (or Pomegranate seeds if you're feeling fancy!)

Butter beans

Serve with Maple Dijon Vinaigrette.

1.  Preheat oven to 400 degrees F.  Peel sweet potatoes and chop into bite size pieces.  Toss with olive oil, salt and pepper.  Arrange on a baking sheet and roast until done (about 30 minutes).  Let cool.

2.  Toast walnuts in a skillet until they become fragrant.  Toss with Tapatree Maple Syrup, then finish on parchment in the hot oven, stirring periodically. Remove when hot and sticky, remove and break apart when cool.

3.  Spread butter beans on roasting sheet, add a bit of olive oil and a dusting of cumin. Roast til hot and slightly dried.

4.  Wash up spinach and arrange in bowl or serving platter.  Top with sweet potatoes and dress with vinaigrette (or serve dressing on side).  Top with beans, beets, and walnuts. Dress with a bit more vinaigrette or serve on the side.

Maple Dijon Vinaigrette

4 Tbls. olive oil

6 Tbls. Tapatree Maple Syrup (late-season is best for this!)

6 Tbls. apple cider vinegar

2 Tbls. dijon mustard

1/4 tsp. kosher salt

few grinds of pepper

Wisk together well.  This dressing can be made in advance and will keep for several weeks in the refrigerator.  Bring to room temperature, and shake well before using.

Bon appetit!