$ $ $ $ $
• • • •
35 mins

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!

Posted by Em @ the pig & quill Published See Em @ the pig & quill's 7 projects »
  • 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.

  • 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.)

  • 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.

  • 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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