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gluten-free, grain-free, paleoish, vegan
Sweet Potato & Green Bean Salad w/ Maple-Mustard Dressing -- Feels as good in your belly as it looks on the plate. YUM!
- Kate A. favorited Sweet Potato & Green Bean Salad With Maple Mustard Dressing 09 Jan 05:57
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Christine P. added Sweet Potato & Green Bean Salad With Maple Mustard Dressing to Recipes
15 Nov 05:05
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Suzi T. favorited Sweet Potato & Green Bean Salad With Maple Mustard Dressing
08 Nov 18:55
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KelliDroze added Sweet Potato & Green Bean Salad With Maple Mustard Dressing to Food
08 Oct 17:47
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Christine P. favorited Sweet Potato & Green Bean Salad With Maple Mustard Dressing
07 Oct 05:15
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Em @ the pig & quill published her project Sweet Potato & Green Bean Salad With Maple Mustard Dressing
17 May 23:22
You Will Need
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Step 1
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.
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Step 2
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.)
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Step 3
To make dressing: Combine vinegar, maple syrup, mustard and salt/pepper in a medium bowl. Whisk in olive oil. Adjust for seasoning. (Alternatively, shake ingredients together in a jar.) Store for up a week in the fridge.
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Step 4
Combine greens, sweet potatoes, haricot verts, cranberries and walnuts in a large serving bowl. Toss with dressing to taste. Enjoy!
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