By Steve Petusevsky
Director of Culinary Innovation
Native Foods Cafe
A perfect salad to make on these hot summer days!
Serve as is or over spinach, arugula or field greens.
•2 medium sweet potatoes, peeled
•1 skin-on Granny Smith or Gala apple, grated
•1/4 cup golden raisins
•1/4 cup dried cranberries
•1/4 cup chopped raw almonds or cashews
•2 tablespoons pure maple syrup
•1/4 cup rice wine vinegar
•1/2 teaspoon kosher or sea salt
•Fresh-ground black pepper
•1 tablespoon natural brown
Cut the sweet potatoes into matchstick using a mandoline or julienne them by hand. Pile sweet potatoes and apples as high as they will stand (like a haystack) on a large plate. Sprinkle raisins, cranberries and nuts over top. Drizzle with maple syrup and rice vinegar. Sprinkle with salt, pepper and sesame seeds. Makes 2 to 3 servings.