Servings: 4
4 small sweet potatoes, peeled and thinly sliced
1 tsp cinnamon
2 T olive oil
1 tsp sea salt
1 tsp thyme
8 oz haricot verts or cut green beans
1 large handful dried cranberries
1 large handful toasted walnuts, pecans or hickory nuts
5 oz baby lettuces or spring mix (about one bag)
Maple Mustard Vinaigrette:
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
2 T maple syrup
1 T spicy mustard
1 tsp sea salt
freshly ground black pepper
5 oz (about one bag) baby lettuces or spring mix
Preheat oven to 450F. Toss sweet potatoes with cinnamon, 2 T olive oil, 1 tsp sea salt and thyme. Arrange on a baking sheet in a single layer and roast 25-30 minutes or until potatoes are tender and just beginning to brown. Set aside to cool slightly.
While potatoes are roasting, fill a large bowl with cold water and ice. Bring a large pot of water to a boil and salt generously. Add haricot verts and cook briefly, 1-2 minutes or until beans are bright green. Remove and immediately plunge into ice water to stop cooking and set color. Cut beans in half lengthwise. (Now’s a good time to make the dressing, too.)
Combine greens, sweet potatoes, haricot verts, cranberries and walnuts in a large serving bowl. Toss with dressing to taste. Enjoy!
Cuisine: American