avocado & roasted sweet potato salad.

For the salad

• 2 large sweet potatoes (or 4 smaller ones), cleaned, dried, & cut into half moons...it doesn't have to be perfect
• olive oil
• sea salt & cracked pepper
• 1 avocado, pitted & sliced
• 1 shallot, peeled & sliced
• 4-6 cups mixed greens
• 1/4 cup flat leaf parsley, chopped
• 1 TBL sesame seeds

for the dressing

• 2/3 cup olive oil
• 1/3 cup apple cider vinegar
• 2 TBL plain Greek yogurt or creme fraiche
• 2 TBL maple syrup
• 2 tsp. Dijon mustard
• sea salt & cracked pepper

1. Combine salad dressing ingredients in a medium sized bowl & whisk together. Or add to a mason jar & shake vigorously.
2. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl add sweet potatoes a drizzle of olive oil, a generous pinch of sea salt & cracked pepper, and toss together. Place potatoes on baking sheet. Bake for 20 minutes, flip potatoes, & cook for another 15 minutes. The potatoes should have nice little char marks.
3. Meanwhile, place greens on individual plates. Add about 4-6 sweet potato slices to each plate. Then add a few shallots on top of the potatoes. Then a few avocado slices. Drizzle 1-2 TBL of dressing over the sweet potatoes. Scatter 1 TBL of parsley over each plate & a pinch of sesame seeds.
4. If you want to make it more casual, you can put the individual ingredients out on the table for people to make their own salad.