This sweet potato
salad with cranberries and pumpkin seeds has wonderful winter flavor. Serve
with grilled turkey cutlets for a festive dinner.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
Maple Vinaigrette
3 tbsp olive oil
3 tbsp apple cider vinegar
3 tbsp maple syrup
1 tbsp grainy mustard
1 small shallot, minced
1/2 salt
1/4 tsp freshly ground pepper
Grilled Sweet Potato Salad
1 1/4 lb sweet potatoes (about 2 small), peeled and sliced
into 1/2-inch thick slices
1 tbsp olive oil
1/4 tsp each salt and freshly ground pepper
10 cups mixed baby greens
1/3 cup dried cranberries
1/4 cup pumpkin seeds
1/3 cup crumbled goat cheese
Recipe Directions:
Maple Vinaigrette: Whisk oil with vinegar, maple syrup,
mustard, shallot, salt and pepper until combined; set aside.
Grilled Sweet Potato Salad: Preheat George Foreman Grill for
5 minutes with lid closed. Toss sweet potatoes with 1 tbsp olive oil and season
all over with salt and pepper. Place sweet potatoes on the grill and cook for 6
to 8 minutes or until tender.
Cool slightly and cut into chunks. Toss sweet potatoes with
Maple Vinaigrette. Cool completely. Toss with greens, cranberries and pumpkin
seeds. Top with goat cheese.
Tip: Substitute feta for the goat cheese, if desired.