Author Notes
I love sweet potatoes and wanted to make crunchy cold salad to serve at holiday dinners. I tried different combinations until I found sweet and savory flavors that I liked. The tart lemon dressing adds tartness to the the sweet potatoes and cranberries, and celery, onions and pecans add crunch. This salad would be great with 1 cup of cooked farro added, and is very tasty with leftover turkey added! —Leith Devine
Ingredients
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3
sweet potatoes
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1 cup
celery, finely chopped
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2
green onions, sliced thinly
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2 tablespoons
red or sweet onion, chopped finely
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1/2 cup
dried cranberries
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1 1/2 tablespoons
fresh thyme (or 1/2 tsp dried) chopped
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2 tablespoons
fresh parsley (or 2 tsp dried) chopped
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2 tablespoons
lemon juice
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1 teaspoon
dijon mustard
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4 tablespoons
olive oil
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2 tablespoons
pecans, chopped
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1 dash
pepper
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1 dash
salt
Directions
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Boil sweet potatoes until tender but not mushy, cool then cut into bite-sized cubes. Add to medium size bowl.
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Add chopped celery, green onions, cranberries and chopped onion.
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To make dressing, put lemon juice in a small bowl and whisk in mustard. Slowly add oil while whisking. Add salt and pepper to taste.
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Add chopped herbs and pecans and stir salad together with dressing.
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Other nuts can be used - chopped almonds or pistachios are very good. Add 1 cup of cooked farro for a more substantial salad, or use up leftover turkey and fold in. Delicious!
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