Chipotle Apple Sweet Potato Salad

Chipotle Apple Sweet Potato Salad Recipe
(2 servings if served as a meal; 4 servings if served as a side dish)

Ingredients for Salad:

• 1 sweet potato, chopped
• 1 large apple, cored and chopped (I used a Gala apple.)
• 1 corn on the cob, with the husk removed
• 1/2 tablespoon oil
• 2 handfuls of lettuce (I used Romaine lettuce.)
• 10 cherry or grape tomatoes, sliced in half (or more if you want)
• 1/4 cup pepitas (pumpkin seeds)
• salt and pepper, to taste
• 1/4 cup feta cheese

Ingredients for Dressing:

• 1 tablespoon oil
• 2 teaspoons chipotle paste (I used 2 and 1/2 teaspoons of the sauce from Goya’s canned Chipotle Peppers in Adobo Sauce instead of the paste because my store didn’t have it.)
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon honey
• salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper or a silicone mat and set it aside.
2. Toss the chopped sweet potatoes, apple, and oil onto the baking sheet with a pinch of salt and pepper.
3. Bake it for 30 to 35 minutes or until the edges of the sweet potato are golden brown, tossing halfway through.
4. Wrap the ear of corn in tin foil and place it in oven during the last 15 minutes of baking time.
5. In a small bowl whisk together the oil, chipotle paste (or chipotle adobo), apple cider vinegar, honey, and a pinch of salt and pepper.
6. Place the lettuce in a large bowl along with the roasted sweet potatoes and apples.
7. Slice the kernels off the corn and add them to the bowl.
8. Toss the salad with the sliced tomatoes, pepitas, feta cheese, and dressing.
9. Season to taste with salt and pepper, if needed.

Slightly adapted:   Love and Lemons