Tuesday, May 20, 2014

Roasted Sweet Potato Salad

Perfect for Holy Holiday meals or Thanksgiving
makes 6 servings

Ingredients :
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1 tsp olive oil
2 tbsp finely diced sweet red onion
2 tbsp chopped toasted pecans
2 tbsp dried cranberries
1 tbsp minced fresh parsley
1/4 chives chopped fine
1 tsp. chopped Rosemary

Dressing : 

2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp honey
1/4 tsp salt
1/8 tsp black pepper

 Directions:  

Preheat oven to 350 degrees. Place the peeled and diced sweet potatoes on a baking tray and toss with the olive oil, salt and pepper. Roast for 25 to 30 minutes or just until fork tender. (Don't overcook or the salad will be mushy.) Allow to cool slightly.


Meanwhile, in a small bowl, whisk together all the ingredients for the dressing. Place potatoes in a medium bowl and stir in the onions, pecans, cranberries, Rosemary and parsley. Drizzle with the dressing and gently stir until coated. Serve warm, room temperature or cold.