The other day I was at Whole Foods and saw a new salad at the salad bar. I saw roasted sweet potatoes in the salad and thought, Genius! I am a sucker for all things sweet potato, but never thought to add them to a cold salad. I tried it and was hooked. That night, I came home to see if I could concoct my own sweet potato creation and found it to be quite successful. Other than the time it takes to roast the sweet potatoes, this salad is just a matter of toss and eat. I ate off of it for several days and leftovers were delicious as well. This recipe is also pretty simple to modify to meet your own needs.
Roasted Sweet Potato Autumn Salad
3 medium sweet potatoes (cubed)
1 10 oz. bag frozen mukimame, thawed (shelled edamame)
1/3 cup pecan pieces (can use roasted pumpkin seeds also)
1/2 red onion julienned
4-5 cups leafy greens (any mixture of spinach, kale, arugula, etc. I used baby arugula and spinach)
3 T red wine vinegar
3 T olive oil
1 T coconut oil (or olive oil)
Salt and pepper to taste
Dried cranberries (optional for garnish, use cranberries sweetened with apple juice instead of sugar if possible.)
1. Preheat oven to 375°
2. Line baking sheet with parchment paper. Toss cubed sweet potatoes with 1 T coconut oil or olive oil. Place on baking sheet. Bake for about 35-45 minutes or until soft. I like mine a bit browned so I cook a bit longer.
3. After potatoes are done, let cool for a few minutes. In large mixing bowl, toss, greens, sweet potatoes, vinegar, oil, onion, pecans and mukimame. Season with salt and pepper to taste. Adjust oil level to your liking.
4. Refrigerate for about 30 minutes or enjoy right away! Serve garnished with dried cranberries.