VeganMoFo – Roasted Sweet Potato Salad

Instead of the usual sweet potato fries to go with my Monster Burger for Halloween dinner, I made a Roasted Sweet Potato Salad with Apple Cider Vinaigrette. This is so yummy and reminds me a little of a salad recipe Bryanna posted during Canadian Thanksgiving. My recipe is certainly very adaptable and would be a great Thanksgiving or Christmas salad as well.

Roasted Sweet Potato Salad

Ingredients:

1 medium sweet potato, peeled and diced
1/2 t. salt, kosher or sea salt
1/2 t. black pepper
1 T. olive oil
3 ounces fresh baby spinach
2 T. chopped purple onion
1 T. chopped green onion
2 T. dried cranberries
¼ cup Apple Cider Vinaigrette (recipe below)

Directions:

Heat oven to 400 degrees. Toss sweet potatoes with olive oil, salt, and pepper. Spread on baking and sheet and bake for 20 minutes or until fork tender. Set aside to cool.

In a medium bowl, toss together the sweet potatoes, spinach, onions, cranberries, and vinaigrette. Serve extra dressing on the side.

Apple Cider Vinaigrette
(inspired by Taste of the South)

Whisk together:
¼ cup olive oil
¼ cup apple cider
1 T. apple cider vinegar
2 teaspoons agave nectar
1 t. dried thyme
1 t. minced green onion
S&P to taste

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A couple of notes:

I posted some snacks awhile back and mentioned the Cherry Pie Oohmega Bar.

It’s very very good and I can’t wait to try some other flavors.

I really do love Celine’s Pumpkin Bread. I have three huge buns left over. How awesome would it be if you toasted it, then used it for Hannah’s Pumpkin Bread Pudding??!!! If you haven't seen Hannah's recipe, go look now!

I’m so tired from my workout tonight, but 3 more posts and I will have posted EVERY DAY of MoFo! It was nice to see that the ppk blog noted this along with a picture of my Halloween Black Bean Soup, as well as an entrée from River and cookies from Shellyfish, on Isa’s Halloween Roundup.

3-2-1.....