Roasted Sweet Potato Salad

By atxvegn

A delicious and colorful salad suitable for Thanksgiving and Christmas tables.

Ingredients

• 1 medium sweet potato, peeled and diced
• 1/2 t. salt, kosher or sea salt
• 1/2 t. black pepper
• 1 T. olive oil
• 3 ounces fresh baby spinach
• 2 T. chopped purple onion
• 1 T. chopped green onion
• 2 T. dried cranberries
• 1/4 cup Apple Cider Vinaigrette (recipe below)

Details

Servings 4
Adapted from eatnvegn.blogspot.com

Preparation

Step 1

Heat oven to 400 degrees. Toss sweet potatoes with olive oil, salt, and pepper. Spread on baking and sheet and bake for 20 minutes or until fork tender. Set aside to cool.

In a medium bowl, toss together the sweet potatoes, spinach, onions, cranberries, and vinaigrette. Serve extra dressing on the side.

Apple Cider Vinaigrette
(inspired by Taste of the South)

Whisk together:
¼ cup olive oil
¼ cup apple cider
1 T. apple cider vinegar
2 teaspoons agave nectar
1 t. dried thyme
1 t. minced green onion
S&P to taste