Author Notes
This warm salad has some great flavors & textures. This is great for lunch or would be perfect next to a simple roast. —we eat. happy.
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Ingredients
- For the salad
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2 large sweet potatoes (or 4 smaller ones), cleaned, dried, & cut into half moons...it doesn't have to be perfect
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olive oil
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sea salt & cracked pepper
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1 avocado, pitted & sliced
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1 shallot, peeled & sliced
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4-6 cups mixed greens
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1/4 cup flat leaf parsley, chopped
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1 TBL sesame seeds
- for the dressing
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2/3 cup olive oil
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1/3 cup apple cider vinegar
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2 TBL plain Greek yogurt or creme fraiche
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2 TBL maple syrup
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2 tsp. Dijon mustard
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sea salt & cracked pepper
Directions
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Combine salad dressing ingredients in a medium sized bowl & whisk together. Or add to a mason jar & shake vigorously.
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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.
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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.
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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.
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