I had this salad at The Roof, a restaurant in Salt Lake City. It was so yummy and the waitress gave me the recipe. I only changed the canola oil to Olive oil and the maple syrup I make sure is pure real maple syrup.
3 large Sweet Potatoes, peeled and quartered
3 Tbs Apple Cider Vinegar (Red wine or Golden Balsamic works)
2 Tbs Orange Juice
2 Tbs Real Maple Syrup
1 tsp Dijon Mustard
3/4 tsp Salt
1/2 tsp Cinnamon
2 Tbs Olive Oil
1 large Granny Smith Apple, cored and cubed
1/2 cup Dried Cranberries (make sure these are the no sugar kind. You can find them at Good Earth)
1/4 cup Pecans, soaked and dried, then toasted and coarsely chopped.
Directions:
Place the sweet potatoes in large saucepan. Add enough water to cover. Cover the saucepan and bring to a boil over high heat. Reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes. Drain, transfer to a large bowl and let cool, about 10 minutes.
Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt and cinnamon in a bowl. Slowly whisk in olive oil until well-blended. Set aside.
Add the apple, dried cranberries and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.
Serves 10
Enjoy!
Try using your spiralizer on the sweet potatoes.