Super Sweet Potato Salad
"I use canola oil in this recipe because its mild flavor doesn't over power the delicate sweetness of the dressing. Plus, it adds a boost of good nutrition and omega-3 fat!"
- 3 large sweet potatoes, peeled and quartered
- 1 large Granny Smith apple, cut into cubes
- 1/2 cup dried cranberries 125 mL
- 1/4 cup pecans, toasted and coarsely chopped 60 mL
- 3 Tbsp apple cider vinegar or red wine vinegar 45 mL
- 2 Tbsp orange juice 30 mL
- 2 Tbsp maple syrup 30 mL
- 1 tsp Dijon mustard 5 mL
- 3/4 tsp salt 4 mL
- 1/2 tsp cinnamon 2 mL
- 2 Tbsp canola oil 30 mL
- 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 minutes. Drain, transfer to large bowl and allow to cool, 5 to 10 minutes.
- 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.
1/2 cup (125 mL)
|Gras saturés||0 g|
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