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Super Sweet Potato Salad
Courtesy of CanolaInfo
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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+ 3 large sweet potatoes, peeled and quartered
+ 1 large Granny Smith apple, cut into cubes
+ 1/2 c. dried cranberries
+ 1/4 c. pecans, toasted and coarsely chopped
+ 3 Tbsp. apple cider vinegar or red wine vinegar
+ 2 Tbsp. orange juice
+ 2 Tbsp. maple syrup
+ 1 tsp. Dijon mustard
+ 3/4 tsp. salt
+ 1/2 tsp. cinnamon
+ 2 Tbsp. canola oil
What to do:
1. Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring water to a boil. Reduce heat and cook, at a low boil until tender, about 10 mins. Drain, transfer to large bowl and allow to cool, 5 to 10 mins.
2. While sweet potatoes are cooling, make dressing by whisking together vinegar, orange juice, maple syrup, mustard, salt and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
3. To assemble salad, add apple, cranberries, and pecans to sweet potatoes. Drizzle dressing over sweet potato mixture and toss gently. Serve warm or chilled.
*Note: Serving size is 1/2 c.
Calories: 140; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 26g; Fiber: 3g; Protein: 2g; Sodium: 210mg;