Smoked Sweet Potato Salad with Apple, Pecans and Maple-Dijon Dressing

How to Make Smoked Sweet Potato Salad with Apple, Pecans and Maple-Dijon Dressing

1. 1

   Step 1: Smoke (or roast) the sweet potatoes and toast pecans

   Preheat a smoker to 250°F (120°C). Toss whole, scrubbed sweet potatoes with 2 tablespoons olive oil and 1 teaspoon kosher salt, then place directly on the smoker rack and smoke until a skewer slides in easily, 45–60 minutes. While the potatoes smoke, warm a small skillet over medium and toast the pecans, stirring, until fragrant and lightly toasted, 4–6 minutes; transfer to a plate to cool.

   For this step

   • 3 mediumsweet potatoes
   • 1 cuppecans, halves
   
2. 2

   Step 2: Cool and chop the potatoes; prep apples

   When the potatoes are cool enough to handle, peel if desired and cut into 1-inch cubes. Transfer the warm potato pieces to a large mixing bowl and add the thinly sliced apples so the fruit and potato begin to mingle while you make the dressing.

   For this step

   • 2 mediumapples (Honeycrisp or Granny Smith), cored and thinly sliced
   
3. 3

   Step 3: Whisk the maple-Dijon dressing

   In a small bowl or jar combine the remaining 2 tablespoons olive oil, maple syrup, Dijon mustard, apple cider vinegar, and freshly ground black pepper; whisk or shake until emulsified. Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt if needed. The warm potatoes will absorb the flavors nicely.

   For this step

   • 3 tbsppure maple syrup
   • 2 tspDijon mustard
   • 2 tbspapple cider vinegar
   • 1/2 tspfreshly ground black pepper
   
4. 4

   Step 4: Toss salad and let flavors meld

   Pour the dressing over the warm potato-and-apple mixture, add the toasted pecans, and gently toss to coat. Let the salad sit at room temperature 10–15 minutes to allow the dressing to penetrate the potatoes; this step also mellows the apples slightly.

   For this step

   • 4 cupsmixed salad greens or arugula
   
5. 5

   Step 5: Add greens and serve or store

   Just before serving, fold in the mixed greens or arugula so they stay bright and crisp; toss lightly and taste for final seasoning. This salad can be made ahead without the greens—store chilled up to 48 hours, bring to room temperature, then stir in greens and serve.
   

1. Preheat a smoker to 250°F (120°C). Toss whole, scrubbed sweet potatoes with 2 tablespoons olive oil and 1 teaspoon kosher salt, then place directly on the smoker rack and smoke until a skewer slides in easily, 45–60 minutes. While the potatoes smoke, warm a small skillet over medium and toast the pecans, stirring, until fragrant and lightly toasted, 4–6 minutes; transfer to a plate to cool.
2. When the potatoes are cool enough to handle, peel if desired and cut into 1-inch cubes. Transfer the warm potato pieces to a large mixing bowl and add the thinly sliced apples so the fruit and potato begin to mingle while you make the dressing.
3. In a small bowl or jar combine the remaining 2 tablespoons olive oil, maple syrup, Dijon mustard, apple cider vinegar, and freshly ground black pepper; whisk or shake until emulsified. Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt if needed. The warm potatoes will absorb the flavors nicely.
4. Pour the dressing over the warm potato-and-apple mixture, add the toasted pecans, and gently toss to coat. Let the salad sit at room temperature 10–15 minutes to allow the dressing to penetrate the potatoes; this step also mellows the apples slightly.
5. Just before serving, fold in the mixed greens or arugula so they stay bright and crisp; toss lightly and taste for final seasoning. This salad can be made ahead without the greens—store chilled up to 48 hours, bring to room temperature, then stir in greens and serve.