Sweet Potato and Apple Salad by Georgia Grown Chef

Chef Matthew Basford of Canoe is originally from Australia, where he was exposed to cooking techniques that drew influence from Pan-Asian cuisine. His commitment to serving fresh, seasonal ingredients marries well with the rich tradition of Canoe.

The Georgia Grown Executive Chef program promotes and fosters relationships between chefs and farmers. The chefs involved in the program cook with locally grown products, allowing consumers a way to find “Georgia Grown” in their communities. This, in turn, creates a support system for local, seasonal foods.

Sweet Potato and Apple Salad by Matthew Basford
Yield: 6-10 servings

2 sweet potatoes, peeled and diced into ½-inch cubes
2 ounces Cumin Blackening Spice Mix (recipe below)
4 ounces olive oil
2 Granny Smith apples
1 cup baby kale, loosely packed
¼ cup pecans, toasted
1 cup Apple Cider Vinaigrette (recipe below)

1. In a mixing bowl, combine the sweet potato, blackening spice and olive oil until well mixed.
2. Heat oven to 350 degrees and roast the sweet potato mixture for 25 to 30 minutes, or until tender and golden brown.
3. Peel the apples and cut in half. Remove the cores and cut into semicircles about ¼-inch thick.
4. To assemble the salad, mix the warm potato mixture with the kale, pecans and apples.
5. Add enough vinaigrette to coat the greens and squash. Season with salt and pepper. Serve in a large communal bowl, or plate individual salads. To make a complete dish, add Springer Mountain chicken breast on top.

Apple Cider Vinaigrette

½ onion, diced
1 clove garlic, crushed
½ jalapeno, diced small
2 cups apple cider
2 cups apple cider vinegar
1 cup olive oil
¼ cup pecan oil

1. In a saucepan, saute onions, garlic and jalapeno in a small amount of olive oil until translucent, about 5 minutes.
2. Add apple cider and cider vinegar, and reduce by half. Once cooled, add oils and season to taste.

Cumin Blackening Spice

6 ounces cumin seed, toasted and ground
2 ounces ground black pepper
6 ounces kosher salt
6 ounces brown sugar
2 ounces Spanish paprika
1 ounce cayenne
1 ounce ground coriander seed

1. Mix together all ingredients and store. Will last 1 to 2 weeks in a cool, dark area of your kitchen.