Super Sweet Potato Salad

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Super Sweet Potato Salad

"I use canola oil in this recipe because its mild flavor doesn't over power the delicate sweetness of the dressing. Plus, it adds a boost of good nutrition and omega-3 fat!"

  • Duration
  • Cook Time
  • Prep Time
  • 10 ServingsServings

Ingredients

  • 3 large sweet potatoes, peeled and quartered 3
  • 1 large Granny Smith apple, cut into cubes 1
  • 1/2 cup dried cranberries 125 mL
  • 1/4 cup pecans, toasted and coarsely chopped 60 mL
  • 3 Tbsp apple cider vinegar or red wine vinegar 45 mL
  • 2 Tbsp orange juice 30 mL
  • 2 Tbsp maple syrup 30 mL
  • 1 tsp Dijon mustard 5 mL, 3/4 tsp salt 4 mL
  • 1/2 tsp cinnamon 2 mL
  • 2 Tbsp canola oil 30 mL

Preparation

Preparation

1 Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring water to a boil. Reduce heat and cook, at a low boil until tender, about 10 minutes. Drain, transfer to large bowl and allow to cool, 5 to 10 minutes.
2 While sweet potatoes are cooling, make dressing by whisking together vinegar, orange juice, maple syrup, mustard, salt and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
3 To assemble salad, add apple, cranberries, and pecans to sweet potatoes. Drizzle dressing over sweet potato mixture and toss gently. Serve warm or chilled.

Special instructions

"I use canola oil in this recipe because its mild flavor doesn't over power the delicate sweetness of the dressing. Plus, it adds a boost of good nutrition and omega-3 fat!"

Source: canolainfo.org