This recipe is Whole30, Paleo, Gluten, and Dairy Free.
Fall is in the air and I am so ready for it! I can't wait for you to try this Sweet Potato Salad that is perfect whether you enjoy it warm or cold the flavors are amazing! The toasted pecans along with the cranberries add the right amount of crunch and tang and the dressing is sweet and tangy too! It's a new favorite here and I know your family will love it too!
3 lbs sweet potatoes, peeled & cut into small cubes
2 tbsp avocado oil
1/2 cup red onion, diced
1/4 cup dried cranberries, unsweetened
1/2 cup pecans, chopped
1/2 cup fresh parsley, chopped
2 tbsp white wine vinegar
3 large dates, pitted & chopped
1 tbsp dijon mustard
3 tbsp avocado oil
1 tsp salt
1/2 tsp pepper
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Preheat oven to 425 degrees
Line a rimmed baking sheet with parchment paper
Toss potatoes in oil
Roast 55-60 minutes till ford tender and browning just a bit
Add pecans to the pan in the last 5 minutes
Meanwhile, blend dressing ingredients in high speed blender till smooth, it will be thick
Toss in a large bowl, potatoes & pecans, onions, cranberries & parsley
Add dressing & toss well with a rubber spatula