Sweet Potato Salad

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Caramelized roasted sweet potatoes combined with crisp apples, crunchy pecans, and tangy cranberries makes this dish ideal for the fall or Thanksgiving.

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Ingredients

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Divide diced sweet potatoes between two baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and caramelized.

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Combine the vinaigrette ingredients - vinegar, maple syrup, dijon mustard, and chives

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In a large bowl combine the sweet potatoes, apples, pecans, cranberries, and dressing.

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Serve the salad warm, at room temperature or cold and enjoy!

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Add crisp, crumbled bacon right before serving. Try using fresh, massaged kale leaves. Cooked quinoa. Substitute cashews, walnuts, or pepitas for the pecans

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Baked Broccoli and Cheese

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Meet Melissa!

[{"selector":"#anim-2ebd134c-b867-4175-9381-68f4b334605e","keyframes":{"transform":["scale(1)","scale(1.5)","scale(0.95)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] I love sharing EASY, FAMILY-FRIENDLY recipes that are a breeze to make! Subscribe to my weekly recipe newsletter for more meal ideas! Get more meal ideas!

Let's connect!

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