Mustard Greens and Roasted Sweet Potatoes with Maple Vinaigrette

TT Tip: Pumpkin seed oil has a distinctive flavor and a deep green color. If you can't find it, substitute extra-virgin olive oil.

Recipe from the Tasting Table Test Kitchen

Mustard Greens And Roasted Sweet Potatoes With Maple Vinaigrette
No Ratings
Mustard Greens and Roasted Sweet Potatoes with Maple Vinaigrette
Servings
6
servings
Ingredients
  • 4 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons maple syrup, divided
  • ½ teaspoon cayenne pepper
  • 2¾ teaspoons salt, divided
  • ¼ cup apple cider vinegar
  • 1 medium red onion, quartered and thinly sliced
  • Freshly ground black pepper
  • 2 pounds mustard greens, stems removed and leaves thinly sliced
  • 2 tablespoons pumpkin seed oil, divided
  • ½ cup pumpkin seeds (pepitas)
Directions
  1. Preheat the oven to 400°. On a rimmed baking sheet, combine the sweet potatoes with 1 tablespoon of the olive oil, the remaining 2 tablespoons of the maple syrup, the cayenne pepper and ½ teaspoon salt. Roast until the sweet potatoes are tender and browned, 25 to 30 minutes. Remove the sweet potatoes from the oven and set aside to cool slightly.
  2. In a small bowl, combine the apple cider vinegar and 2 tablespoons of the maple syrup. Add the onion, ¼ teaspoon salt and pepper, stir to combine and set aside.
  3. In a large bowl, toss the mustard greens with 2 teaspoons of salt and 1 tablespoon of the olive oil. Set aside.
  4. In a large skillet set over medium heat, add 1 tablespoon of the pumpkin seed oil and the pumpkin seeds. Toss to coat and toast, stirring often, until the pumpkin seeds are toasted and fragrant, 5 to 8 minutes. Transfer to a plate to cool and set the skillet aside (you'll use it again for the mustard greens).
  5. Meanwhile, strain the onions from the vinegar-maple mixture and place in a large bowl. In a small bowl, whisk together the remaining 1 tablespoon pumpkin seed oil, the remaining 1 tablespoon olive oil and the strained vinegar-maple mixture, whisking until the vinaigrette is thick and emulsified.
  6. Set the skillet used to toast the pumpkin seeds over medium-high heat. Add the mustard greens and cook, using tongs or a wooden spoon to toss and stir constantly until the mustard greens begin to wilt, 30 seconds to 1 minute. Transfer to a large bowl and add the sweet potatoes, reserved onions, toasted pumpkin seeds and vinaigrette. Season with salt and serve warm.
Rate this recipe