Sweet Potato Salad with Blueberry Vinaigrette
1 sweet potato, cubed [u]Blueberry Vinaigrette[/u]:
1/4 cup frozen blueberries, defrosted and pureed
2 tablespoons olive oil
1/2 tablespoon lemon juice
1 teaspoon maple syrup
pinch salt 1 apple, cubed
1 handful arugula
Toasted sunflower seeds and almonds
1. Toss sweet potato with olive oil to coat. Roast at 400 degrees Fahrenheit for 20 minutes, or until tender.
2. Blend all vinaigrette ingredients (blueberries, olive oil, lemon juice, maple syrup, and salt) in a food processor.
3. Arrange arugula, apple, and sweet potato. Drizzle with vinaigrette and top with nuts and seeds. Enjoy!
Source of recipe: Jac and I were feeling salad-ish (?) today, so we scavenged the kitchen in search of inspirational food items. I put the sweet potatoes in right away, so it was a warm salad. I would highly suggest doing this because it makes the blueberry dressing more pungent. Nobody likes an ice cold salad any way! The blueberry dressing tastes so smooth and is lightly sweet, it goes great with the peppery arugula greens.