Warm, Sweet Potato Salad

We're all about simple and nourishing meals, and this recipe is no exception!

Let's dive into the star of the dish: sweet potatoes.

These root vegetables are packed with essential vitamins and minerals like A, C, and potassium, contributing to a robust nutritional profile.

Plus, their high fiber content supports digestion and helps keep you feeling satisfied.

Crunchy pecans take this warm salad to the next level, offering heart-healthy fats and a protein boost. The delightful blend of sweet and savory flavors is sure to please even the most discerning palates.

This salad is a fantastic choice for those embracing a vegetarian or vegan lifestyle. With a dairy-free dressing option, it's entirely plant-based, making it perfect for Meatless Mondays or any day of the week!

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Let's do this:

3 medium sweet potatoes, cut into cubes (2 lbs)

1 bell pepper, red, seeded and diced

1/2 red onion, diced

1/4 cup parsley, fresh, chopped

1/3 cups pecan, halves, raw

salt and pepper, to taste

Preheat oven to 400° F

Line a baking sheet with parchment paper

Prepare the ingredients according to the instructions

Put sweet potatoes in a large bowl and toss with 2 tablespoons of olive oil.

Spread out evenly on a baking sheet.

Roast until potatoes can be easily pierced with a fork but are not mushy – about 20 minutes.

Remove potatoes from the oven and while warm put them into a large bowl along with diced peppers, onion, and parsley.

Toss with the dressing below to combine.

Dressing:

3 Tbs Dijon mustard

1 tsp garlic, minced

1 tsp maple syrup

3/4 cups olive oil

1/4 cup apple cider vinegar

1 Tbs Worcestershire sauce

2 Tbs lemon juice, fresh

Let us know if you try this recipe!