Fall Salad with Potato Salad

By courtneyepowell

Ingredients

• 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

Preparation

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.