I love colours. It’s one of the major deciding factors when I am creating a recipe, and one of the things I love about changing recipes for the seasons are the natural shifts in the colour panels that our food takes. I had a REALLY big sweet potato to use up last week, so I chopped it up, roasted it, and this salad came to be.
- 3 c roasted sweet potato
- 1 1/2 c edamame, steamed
- 1 1/2 c corn, lightly steamed
- 1 red pepper, chopped
- 3/4 c pumpkin seeds, lightly toasted
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp cider vinegar
- 1 tbsp spicy mustard (I used a homemade dijon)
- pepper to garnish and sliced avocado for serving
- chop sweet potato into bite-sized chunks, toss with a dash of olive oil and s&p and roast at 375F for about 30 minutes, or until soft then set aside to cool
- steam edamame and corn lightly and chop the red pepper
- mix all dressing ingredients
- toss everything together and enjoy!