Friday Foodspiration: Warm Sweet Potato Salad

Warm Winter Sweet Potato Salad
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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.