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Fall Salad with Potato Salad


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  • 3/4 c salted, shelled pumpkin seeds
  • 1 t chili powder
  • 1 T plus 1/4 c olive oil, divided
  • 2-3 sweet potatoes, peeled and grated
  • 2 T red wine vinegar
  • 1 T Dijon mustard
  • 2 t honey
  • 1/4 c raisins


Servings 6


Step 1

Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in oven at 375 for 5 mins or until lightly browned. Heat 1 Tbsp oil in skillet over med-high heat. Add sweet potatoes. Lightly cook for 7 mins. In a bowl, whisk vinegar, mustard, honey and a dash of chili powder. Whisk in remaining 1/4 c oil. Add potatoes, seeds, and raisins. Toss well.


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