Yummy Sweet Potato Salad

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.

Roasted Sweet Potato Salad wtih Tricolours_dm

ingredients:

  • 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

dressing:

  • 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

directions:

  • 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!

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