Jane’s Kitchen: Sweet Potato & Green Bean Salad with Maple Mustard Dressing

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