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.
Ingredients:
Dressing
- 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
Salad
- 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
Instructions:
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.
