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Sweet Potato Salad – Healthy hack: Higher Fiber Than Regular Salad & Full of Antioxidants

  • 3 large sweet potatoes peeled and cubed (about 2 lb.)
  • 1 small red onion, thinly sliced into half moons
  • 2 tbsp. Avocado oil or Ghee (warm it up so it’s liquid)
  • S & P
  • Freshly ground black pepper
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled goat cheese
  • 1/4 c. freshly chopped parsley

Dressing:

Add these ingredients to a bowl

  • 1 ½ cup olive oil
  • ½ cup of balsamic vinegar.
  • 3 tbsp. of water
  • 1 tbsp. of maple syrup
  • 1 heaping tsp of Dijon mustard
  • 1 big smashed chopped clove of garlic
  • Salt & pepper & EBTB seasoning

Wisk away and then let it sit and let the ingredients mingle (like a dating site but better)
Feel free to get fancy with your own additions but the key point? 3:1 ratio of oil to vinegar.

Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
Toss sweet potatoes with dressing, cranberries, goat cheese, and parsley. Serve warm or at room temperature.

Recipe modified from @delish

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