Roasted sweet potato salad
A flavorful and nutrient-rich roasted sweet potato salad, perfect for The Fourth Of July event. This gluten-free, dairy-free, paleolithic, and lacto-ovo vegetarian dish covers 14% of your daily requirements of vitamins and minerals per serving.
Ingredients
sweet potato
3 pounds
extra virgin olive oil
0.25 cup
chipotle peppers in adobo
1 inch
balsamic vinegar
1 tsp
salt
2 tsps
black pepper
0.25 tsps
dried cranberries
1 cup
pecan
0.5 cup
fresh chives
2 Tbsps
Method
- Preheat oven to 400 degrees (convection works best).
- Peel and cut potatoes into 1 pieces.
- Toss to coat with 2 tablespoon of olive oil.
- Arrange in a single layer on two baking sheets
- Roast for 35 minutes
- Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing
- Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover. Refrigerate until chilled.
Nutrition:
Carbs
47 g
Fat
11 g
Protein
3 g
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