Roasted Sweet Potato Salad With Honey-Maple Vinaigrette

Name: Roasted Sweet Potato Salad With Honey-Maple Vinaigrette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups); 5 tablespoons canola oil, divided; 3 tablespoons cider vinegar; 2 tablespoons honey; 2 tablespoons maple syrup; 1 small garlic clove, minced; 1/2 teaspoon Dijon mustard; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 (6 ounce) package fresh Baby Spinach; 1 medium apple, chopped; 1/2 cup dried cranberries; 1/2 cup chopped pecans, toasted

Submitted by chris.young

"Delicious & Nutritious"

Download

photo by chris.young

Ready In:: 1hr
Ingredients:: 13
Serves:: 6

ingredients

2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
5 tablespoons canola oil, divided
3 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons maple syrup
1 small garlic clove, minced
¹⁄₂ teaspoon Dijon mustard
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon pepper
1 (6 ounce) package fresh Baby Spinach
1 medium apple, chopped
¹⁄₂ cup dried cranberries
¹⁄₂ cup chopped pecans, toasted

directions

• Preheat oven to 400°. Place sweet potatoes in a greased baking pan; toss with 2 tablespoons oil. Roast 35-40 or until tender.
• Transfer to a large bowl; cool slightly.
• In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended.
• Add spinach, apple, cranberries and pecans to sweet potatoes.
• Drizzle with vinaigrette and toss to coat. Serve immediately.