Sweet Potato & Green Bean Salad With Maple Mustard Dressing

gluten-free, grain-free, paleoish, vegan

https://www.cutoutandkeep.net/projects/sweet-potato-green-bean-salad-with-maple-mustard-dressing • Posted by Em @ the pig & quill

Sweet Potato & Green Bean Salad w/ Maple-Mustard Dressing -- Feels as good in your belly as it looks on the plate. YUM!

You will need

Maple Mustard Vinaigrette (recipe below) 4 Sweet Potatoes unpeeled and thinly sliced 1 tsp Ground Cinnamon 2 tbsp Extra Virgin Olive Oil 1 tsp Sea Salt 1 tsp Thyme 8 oz slim Green Beans (Haricot Verts) large handful Dried Cranberries large handful Walnuts , toasted 5 oz baby lettuces or Spring mix
For the Maple Mustard Vinaigrette:
½ cup Extra Virgin Olive Oil ⅓ cup Apple Cider Vinegar 2 tbsp Maple Syrup 1 tbsp spicy Mustard 1 tsp Sea Salt Freshly Ground Black Pepper

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Description

Sweet Potato & Green Bean Salad w/ Maple-Mustard Dressing -- Feels as good in your belly as it looks on the plate. YUM!

Instructions

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.

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.)

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.

4. Combine greens, sweet potatoes, haricot verts, cranberries and walnuts in a large serving bowl. Toss with dressing to taste. Enjoy!