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Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. This hearty salad features shawarma-roasted sweet potato tossed with crunchy homemade croutons, fresh arugula, sweet pear, and a smoky harissa vinaigrette.
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Remove the honey from the refrigerator. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potato lengthwise; cut crosswise into 1/4-inch pieces. Place on the sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 9 minutes. Leaving the oven on, remove from the oven.
Meanwhile, medium dice the baguette; place in a large bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Quarter, core, and thinly slice the pear.
Reserving the bowl, place the diced baguette on the other side of the sheet pan of partially roasted sweet potato. Roast 9 to 11 minutes, or until the croutons are lightly browned and the sweet potato is tender.
In the reserved bowl, combine the harissa paste, honey, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the arugula, roasted sweet potato, croutons and sliced pear. Season with salt and pepper; toss to coat. Enjoy!
Tips from Home Chefs