Recipe: Autumn greens with sweet potato and apple salad

This fall recipe from Southern Season takes advantage of the apples, sweet potatoes and greens that are in season right now.

Posted 1:27 a.m. Nov 13, 2015 — Updated 1:27 a.m. Nov 13, 2015

Southern Season, where I visited this week for a delicious scone and coffee, shares another fall recipe this week. This one takes advantage of the apples, sweet potatoes and greens that are in season right now.

Southern Season offers all kinds of prepared and fresh foods at its Chapel Hill location. It's also opened a new spot in Raleigh's Cameron Village. Find many more delicious recipes on its website.

Autumn Greens with Sweet Potato and Apple Salad

1 medium sweet potato

1 medium apple, cored, halved and thinly sliced

1 tablespoon olive oil

½ lb. thickly sliced applewood smoked bacon

6 cups greens, spinach, arugula or frisée, julienned

Dried apple chips

Dressing:

3 tablespoons spicy pecan vinegar

1 heaping tablespoon finely minced shallot

2 teaspoons pecan praline syrup

1 tablespoon Dijon mustard

Salt and pepper to taste

½ cup olive oil

(Editor's Note: I substituted the spicy pecan vinegar for the same amount of rice vinegar and the pecan praline syrup for the same amount of real maple syrup. I'm sure it's not the same, but it's good!).

Directions:

1. Preheat oven to 425 degrees. Peel and cut sweet potatoes into ½ inch cubes. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Put on baking sheet and roast until tender.

2. Fry bacon and cut into ½ inch pieces. Set aside.

3. Put the vinegar, shallot, syrup, mustard, salt and pepper in a bowl. Whisk together. Slowly whisk in olive oil until emulsified.

4. Toss the greens with some dressing then divide onto salad plates or place in a serving bowl. Toss potatoes and apples in dressing and top greens. Sprinkle with bacon and apples. Serve immediately.

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