There’s not just one star in this superstar salad. Pan-fried sweet potatoes are caramelized in butter and spiced with our Sugar and Spice spice blend, emboldening crunchy walnuts and salty feta. Toss with a sweet balsamic-fig vinaigrette and bask in the limelight.
Cooking time25 minutes
Calories500 / serving
Allergens: Milk, Sulphites, Walnuts
Using a small pot (or kettle), bring 1 cup water to a boil. Peel and small-dice the sweet potatoes. In a small heatproof bowl, combine the figs and boiling water; set aside to rest.
Heat a large, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a small bowl and set aside. Reserve the pan.
In the same pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the sweet potatoes in a single, even layer and season with S&P. Cook, stirring occasionally, 10 to 12 minutes, until softened and browned on all sides. Season with ¾ of the spice blend and S&P. Continue to cook, stirring constantly, 1 to 2 minutes, until caramelized. Remove from the heat and set aside to cool slightly.
While the sweet potatoes cook, drain and finely chop the figs. Return them to the small heatproof bowl; add the balsamic vinegar and 3 tbsp oil (double for 4 portions); season with the remaining spice blend and S&P to taste.
In a large bowl, combine the sweet potatoes, lettuce, feta and walnuts. Divide the salad between your plates. Drizzle with as much balsamic-fig vinaigrette as you’d like and season with S&P to taste. Bon appétit!