Sweet potato, cranberry and pecan salad

Discover a delightful blend of sweet flavors with our sweet potato, cranberry, and pecan salad. Perfect for a gourmet culinary experience.

Ingredients:

• 3 sweet potatoes
• 1 cup celery, finely chopped
• 2 green onions, sliced thinly
• 2 tablespoons red or sweet onion, chopped finely
• 1/2 cup dried cranberries
• 1 1/2 tablespoons fresh thyme (or 1/2 tsp dried) chopped
• 2 tablespoons fresh parsley (or 2 tsp dried) chopped
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 4 tablespoons olive oil
• 2 tablespoons pecans, chopped
• 1 dash pepper
• 1 dash salt

Instructions:

1. Cook sweet potatoes in boiling water until they are soft but still firm, then let them cool before cutting them into small, bite-sized pieces. Transfer them to a medium bowl.
2. Combine diced celery, green onions, cranberries, and minced onion.
3. To prepare the vinaigrette, combine lemon juice and mustard in a small mixing bowl. Gradually pour in the oil while whisking continuously. Season with salt and pepper to your liking.
4. Mix in chopped herbs and pecans, then gently toss the salad with the vinaigrette.
5. For variation, consider using different nuts such as chopped almonds or pistachios. To make the salad heartier, mix in a cup of cooked farro, or incorporate any leftover turkey. Enjoy!

Summary:

• Calories: 1199 kcal
• Fat: 65 g
• Protein: 10 g
• Carbs: 157 g
• Potassium: 1877 mg
• Magnesium: 150 mg