It’s easily made in steps or completely in advance. It’s nice with a few handfuls of arugula thrown in as well.
Vinaigrette:
2 tablespoons apple cider vinegar
1 teaspoon whole grain mustard
1 teaspoon honey
4 tablespoon extra virgin olive oil
Kosher salt and freshly cracked black pepper, to taste
Salad:
4-6 large sweet potatoes
½ cup dried cranberries
3 green onions, chopped
½ cup pecan pieces, toasted
¼ cup chopped fresh parsley
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Place vinegar, mustard, and honey in a jelly jar and shake until combined. Peel potatoes and cut into approximately ½” cubes. Toss with oil salt and pepper, roast in single layer in baking dish for about 20 minutes, until tender but not overcooked. Stir potatoes at 10 minutes to allow all sides to brown. While still warm, place potatoes in a large bowl and toss with dressing. Once potatoes have cooled to room temperature, add remaining ingredients and stir well. Season to taste. I prefer this salad room temperature, but it is equally delicious cold. If desired, you may make this in advance and bring to room temperature before serving.
