Balsamic Sweet Potato Salad with Blue Cheese and Toasted Pecans

Balsamic Sweet Potato Salad with Blue Cheese and Toasted Pecans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • lbs. sweet p9otatoes, about 2 large

  • 3

    tbsp. white balsamic vinegar

  • ½

    cup chopped red onion

  • ¼

    cup coarsely chopped pecans, toasted

  • 3

    tbsp chopped parsley

  • 2

    tbsp olive oil

  • ½

    tsp salt

  • tsp cayenne pepper

  • ½

    cup crumbled blue cheese or feta

Directions

Peel sweet potatoes and cut into 1 inch chunks. Place in a pot and add enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender, 3 to 5 minuts. Be careful not to overcook. Drain well, place in a bowl and toss 1 tbsp balsamic vinegar. Once cool, stir in red onion, pecans and parsley. whisk remaiing vinegar with oil, salt and cayenne. Toss with potatoes, then sprinkle with cheese and gently toss again.


Nutrition

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