Roasted Sweet Potato Salad with Honey-Cumin Vinaigrette | Digestive Care Center
Roasted Sweet Potato Salad with Honey-Cumin Vinaigrette Ingredients - 6-8 oz. salad greens (spring mix, spinach, butter lettuce) - ½ cup dried cranberries - ½
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Cooking tools:
- Mason jar
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
- Serving bowl
Ingredients
- 6-8 oz. salad greens (spring mix, spinach, butter lettuce)
- ½ cup dried cranberries
- ½ cup crumbled feta cheese (goat cheese would also be wonderful)
- Roasted diced sweet potatoes (1 sweet potato for 4 servings of salad)
- 1 ½ cups Sea-salted roasted pecans
- ½ cup extra virgin olive oil
- 3 tbsp. rice vinegar
- 2 tbsp. lime juice
- ¼ cup honey
- 1 tsp. Dijon mustard
- 1 tsp. cumin
- ½ tsp. sea salt
- ½ tsp. freshly ground black pepper
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