Sweet Potato Salad
This Sweet Potato Salad combines caramelized roasted sweet potatoes, tangy maple-Dijon dressing, crunchy toasted pecans, and a generous crumble of soft cheese. It’s easy to throw together and seriously delicious.
- 6 cups peeled and cubed sweet potatoes (2 lbs.)
- 3 tablespoons olive oil
- 3 tablespoons pure maple syrup (Note 2)
- 1 teaspoon fine sea salt
- ¼ teaspoon ground cinnamon, optional
- ½ cup dates (thinly sliced) or dried cranberries
- 1 cup pecans, coarsely chopped
- ¾ cup goat cheese (or feta)
Maple Dijon Vinaigrette
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- Fine sea salt & pepper
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