Warm Winter Sweet Potato Salad
I often relegate salads to spring and summer
when fresh vegetables abound. This one is
an exception. The flavors of toasted nuts, a
little maple syrup, and warm sweet potatoes
make this a nice winter lunch. Top with
some lean protein for a hardier meal.
3 tbs Olive Oil
1 tbs Maple Syrup
2 tbs Lemon Juice
1 clove Garlic, minced
1 tsp Dijon Mustard
1/4 tsp each Salt & Pepper
1 large Sweet Potato
1 tbs Olive Oil
1 lb Spring Mix Lettuce
1/4 cup Dried Cranberries
1/4 cup Toasted Pecans
4 oz Feta Cheese
1. Preheat oven to 350 degrees. Cut sweet
potato into 1/2 inch cubes. Toss with 1 tbs
olive oil and spread on a baking sheet. Bake
for 30 minutes.
2. Meanwhile, combine the ingredients for
the dressing in a jar and shake to combine.
3. Combine the remaining salad ingredients
in a large salad bowl. Toss with dressing and
top with warm sweet potato prior to serving.
* Many people mix dressing by streaming oil
in slowly while whisking briskly. I prefer to
shake all the ingredients vigorously in a mason
jar. Either way, the goal is to suspend the oil
in the other ingredients so everything is evenly
mixed. When emulsified in this way, the
dressing will appear somewhat creamy.