Roasted Sweet Potato Salad

Sweet potato salad combines savory and sweet and is full of superfood goodness. Roasted sweet potatoes are tossed into various veggies and fruit and dressed in a tangy dressing. Recipe is from Kathy’s Vegan Kitchen and serves 6.

INGREDIENTS

Salad

• 2 large sweet potatoes scrubbed, skins on, and cut into bite-sized pieces.

• 1 Tablespoon garlic powder

• 1 Tablespoon onion powder

• 1 red onion cut into slivers

• 1 English cucumber cut into slices and then halves

• 2 Honeycrisp apples cut into bite-sized pieces similar to the sweet potatoes + 1 Tablespoon lemon juice to prevent browning

• ½ cup chopped parsley

• 5 ounces baby arugula

• ¼ cup toasted sliced almonds, optional

• ¼ cup dried cranberries or cherries, optional

Oil-free dressing

• ¼ cup apple cider vinegar

• 2 Tablespoons dijon mustard

• 2 teaspoon fresh lemon juice

• 2 teaspoons maple syrup

• 2 Tablespoons water

INSTRUCTIONS

1. Preheat the oven to 425.

2. Scrub sweet potatoes and cut them into bite-sized pieces (skin on or skin off; I prefer skin on).

3. Rinse cut sweet potatoes in a colander again to remove extra debris.

4. Place sweet potato pieces on a baking sheet with a silicone baking mat or parchment paper.

5. Sprinkle with garlic powder and onion powder.

6. Roast for 20 minutes; time varies based on the potato pieces' size, so watch to prevent overcooking.

7. Allow to cool entirely before adding to the other salad ingredients.

8. Whisk all the salad dressing ingredients together, and set aside or place them in the refrigerator until ready to use.

9. In a dry, non-stick skillet, add the sliced almonds. Cook on low, continuously moving with a wooden spoon or spatula. When the almonds are brown and toasted, remove them from the heat and allow them to cool.

10. Cut apples and toss in a bowl with lemon juice; set aside until ready to use, and then drain any excess lemon juice before adding to the salad.

11. Put the arugula in a large bowl.

12. Add the red onion, apples, cucumber, parsley, and cooled sweet potatoes.

13. Now add the dressing and toss.

14. Then add a few toasted almonds and dried cranberries or cherries to the salad. Enjoy!

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