chillyfillmores
Emma Keys
Salad: – 2 lbs sweet potatoes (peeled and cubed) – 1/4 cup red onion (diced) – 2 celery stalks (diced) – 2 tbsp chopped parsley or green onion – Olive oil (for roasting) – Salt and pepper to taste Dressing: – 3 tbsp olive oil – 1 tbsp Dijon mustard – 1 tbsp apple cider vinegar – 1 tbsp maple syrup – Salt and pepper to taste Optional Add-ins: – 1/4 cup dried cranberries – 1/4 cup chopped toasted pecans – 1/4 cup crumbled feta cheese
Ingredients
01
Peel and cube 2 lbs of sweet potatoes. Toss with olive oil, salt, and pepper. Roast at 400°F for 25 minutes until tender and golden.
02
While potatoes roast, dice red onion and celery. Chop parsley or green onions for freshness and a pop of color.
03
Whisk together olive oil, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper for a tangy-sweet dressing.
04
In a large bowl, mix roasted sweet potatoes with the chopped veggies and pour the dressing over while still warm.
05
Gently toss everything to coat. Let the salad cool or chill for at least 30 minutes to let flavors blend.
06
Add dried cranberries, toasted pecans, or crumbled feta for extra flavor and texture—it’s easy to customize.
07
Serve chilled or at room temperature. Great alongside grilled meats or as a vegetarian main with crusty bread.