Sweet Potato & Green Bean Salad
By á-167181
This is a filling, delicious salad! And it might just be our new favorite way to cook sweet potatoes.
- 35 mins
- 35 mins
Ingredients
- Salad
- 4 sweet potatoes, unpeeled and thinly sliced
- 1 tsp cinnamon
- 2 T olive oil
- 1 tsp sea salt
- 1 tsp thyme
- 8 oz haricot verts
- large handful dried cranberries
- large handful toasted walnuts
- 5 oz (about one bag) baby lettuces or spring mix
- Maple Mustard Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 T maple syrup
- 1 T spicy mustard
- 1 tsp sea salt
- freshly ground black pepper
Preparation
Step 1
Preheat oven to 450F. Toss sweet potatoes with cinnamon, 2 T olive oil, 1 tsp sea salt and thyme. Arrange on a baking sheet in a single layer and roast 25-30 minutes or until potatoes are tender and just beginning to brown. Set aside to cool slightly.
While potatoes are roasting, fill a large bowl with cold water and ice. Bring a large pot of water to a boil and salt generously. Add haricot verts and cook briefly, 1-2 minutes or until beans are bright green. Remove and immediately plunge into ice water to stop cooking and set color. Cut beans in half lengthwise. (Now’s a good time to make the dressing, too.)
Combine greens, sweet potatoes, haricot verts, cranberries and walnuts in a large serving bowl. Toss with dressing to taste. Enjoy!
For the Vinaigrette:
Combine vinegar, maple syrup, mustard and salt/pepper in a medium bowl. Whisk in olive oil. Adjust for seasoning. (Alternatively, shake ingredients together in a jar.) Store for up a week in the fridge.
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