INGREDIENTS

Roasted Sweet Potato

Dressing

Salad Ingredients

INSTRUCTIONS

Roasted Sweet Potato:

Peel and cut one large sweet potato into small cubes (approximately 2 cups/500 mL). Place in bowl and toss with oil and seasonings. Transfer to baking sheet and roast in preheated 400ºF (200ºC) oven until tender, about 8–10 minutes.

Dressing:

Puree dressing ingredients together with an immersion blender or whisk together in a small bowl until smooth. Refrigerate.

Salad:

For each serving, place 2 cups (500 mL) salad greens in bottom of individual salad bowl. Arrange ½ cup (125 mL) sweet potato and ¼ cup (60 mL) of each remaining salad ingredients decoratively on top. Drizzle with dressing.