Sweet Potato Salad

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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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!

INGREDIENTS

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

DRESSING:

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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DIRECTIONS

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

Enjoy!

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