Really this salad needs to be called ‘Air-Fryer’ Sweet Potato Cashew and Blue Cheese Salad as all ingredients requiring some form of heat were cooked in the air-fryer. My impetus for using the air-fryer for a salad was hunger and heat – I was hungry, it was hot. Plus, I’m a huge fan of an air-fryer. Use whatever greens you love. For me the earthy goodness of sweet potato is a perfect match for the pepperiness of arugula – also known as rocket in my homeland because it grows so quickly. Lots of good nuts and seeds provide crunch and good fat. Bacon provides the saltiness as does the blue cheese along with the creaminess so often craved. I like to go for a creamy blue cheese such as gorgonzola. Red onion adds the sharpness that only onion can bring, plus onions are incredibly good for you. The dressing is pretty standard: maple, mustard, balsamic, oil, garlic but works so well with the combination in the salad.
SWEET POTATO CASHEW AND BLUE CHEESE SALAD
Ingredients
- 1/2 cup pecans
- 1/2 cup cashews
- 1/3 cup pepitas
- 3 sweet potatoes about 24oz/680g, peeled and chopped
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- A good pinch sea salt and course pepper
- 8 strips bacon
- 5 oz spinach and arugula/rocket mix spinach or spring mix would also be good
- 1/2 small red onion, thinly sliced
- 4 oz blue cheese, thinly sliced or crumbled
MAPLE MUSTARD DRESSING
- 1/4 cup olive oil
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- pinch sea salt and course pepper
Instructions
To make the dressing:
- Combine all ingredients in a 1/2 to 1 cup jar with a screw-top lid. Shake until well combined. Chill until ready to use.
To toast nuts and seeds:
- Remove the drip pan from the bottom of the air-fryer drawer. Scatter nuts and seeds into the drawer. Cook on air-fryer setting on 400°F (200°C) for 5 minutes or until nuts and seeds smell and look toasted; remove to a plate.
To cook the sweet potato:
- Toss the sweet potato with garlic powder, salt, pepper and oil and arrange in the drawer or drawers of the air-fryer. Cook on air-fryer setting on 400°F (200°C) for 15 to 17 minutes, tossing partway through cooking or until cooked and golden. Remove to a plate and let cool.
To cook the bacon: Arrange the bacon in drawer or drawers of the air-fryer. Cook on air-fryer setting on 400°F (200°C) for 7 to 8 minutes or until crisp; chop.
To assemble the salad:
- Place the spinach (or whatever greens you’re using) in a serving bowl or individual bowls. Top with sweet potato, cashews, onion, bacon and nut and seed mixture. Drizzle with three-quarters of the dressing. Gently toss to combine. Top with blue cheese and remaining dressing. Serve immediately.