Sweet Potato Salad

Ingredients

3 medium sweet potatoes, peeled and diced in 1 inch cubes

1 tablespoon extra virgin olive oil

2 cups wild rice, cooked

1/3 cup dried cranberries

¼ cup red onion, finely chopped

¼ cup roasted pumpkin seeds

Salt and pepper

For the vinaigrette dressing:

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

½ teaspoon honey

½ teaspoon Dijon mustard

½ teaspoon garlic, minced

Salt and pepper

Directions

Preheat oven to 400° F. Toss the sweet potatoes in the olive oil and spread on a baking sheet. Roast in a preheated oven for 15-20 minutes or until potatoes are tender and browned. Remove from the oven and allow to cool.
While potatoes are cooking, combine the wild rice, dried cranberries, onion, and pumpkin seeds. Prepare the vinaigrette by combining the oil, vinegar, honey, mustard, garlic and salt and pepper in a glass jar, covering, and shaking vigorously until combined. Salt and pepper to taste.
Mix the cooled sweet potatoes into the wild rice mixture. Add the vinaigrette and stir until combined. Season with salt and pepper to taste. Chill in the refrigerator for an hour or two and serve.
Makes 8 (1/2 cup)

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