Sweet Potato Salad

The sun is shining and it feels as if the days are beginning to get longer (it's still light out for a couple of minutes when I get home from work these days). Is Spring really almost here? The groundhog says at least another 6 more weeks, but I say enough!

It's time for a salad, but not just a leafy green thing you eat when you really don't want to eat anything else, I want it full of good stuff and I want it to fill me up.

I basically pulled everything from my fridge and pantry and came up with this delight. It's still a touch seasonal with the sweet potatoes and cranberries, but it's brightened up with fresh peppers and green onions and a crunch of toasted sunflower seeds is a nice nutty surprise.

And, the best thing is that while the sweet potatoes are roasting you can prepare the rest of the salad - it's so easy.

Enjoy!

Sweet Potato Salad
Makes 6-8 serves

Potatoes:
4-6 orange sweet potatoes (about 1kg)
2 tablespoons canola oil
1 sprig fresh rosemary, leaves finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Salad:
1/2 cup toasted sunflower seeds
1/2 cup dried cranberries
1 bunch green onions, chopped
1 red pepper, 1/4" dice

Dressing:
1/2 cup cranberry juice
1 tablespoon balsamic vinegar
1 teaspoon honey
1/4 cup canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 375F.
Scrub potatoes really well, but do not peel unless you are absolutely against eating the skin (it's really good for you, as well as it cuts down on one step in the kitchen). Cut into 1/2" cubes and place in a large bowl with the canola oil, chopped rosemary, cumin, ginger and salt & pepper. Toss well and place in a single layer on a baking sheet and roast for 25-30 minutes or until potatoes are tender and golden. Remove from oven and set aside to cool.

While potatoes are cooking, combine dressing ingredients in a small bowl and mix well.

Combine cooled roasted sweet potatoes with sunflower seeds, cranberries, green onions and red pepper. Pour over dressing and mix through.

Really, how easy is that?