Super Sweet Potato Salad
Sweet potatoes, apples, dried cranberries and toasted pecans tossed in an orange-maple dressing makes this salad perfect for fall and winter holidays.
3 large sweet potatoes, peeled and quartered
1 large Granny Smith apple, cut into cubes
1/2 cup dried cranberries
1/4 cup pecans, toasted and coarsely chopped
3 tablespoons apple cider vinegar or red wine vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons canola oil
- Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring water to a boil. Reduce heat and cook, at a low boil until tender, about 10 minutes. Drain, transfer to large bowl and allow to cool, 5 to 10 minutes.
- While sweet potatoes are cooling, make dressing by whisking together vinegar, orange juice, maple syrup, mustard, salt and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
- To assemble salad, add apple, cranberries, and pecans to sweet potatoes. Drizzle dressing over sweet potato mixture and toss gently. Serve warm or chilled.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe; 1/2 cup): Calories: 140; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 26g; Fiber: 3g; Protein: 2g; Sodium: 210mg.
Recipe and photograph courtesy of CanolaInfo.org.