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Sweet Potato Salad with Dill Vinaigrette
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 2 inch medium yams peeled and diced into 1/2 cubes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 4 green onions whites discarded, washed and green parts diced
- 1 tablespoon large sprig of dill 1 dried, finely chopped
- salt pepper, to taste
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
Instructions
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Bring a medium pot of water to a boil.
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Boil diced yams for 7 minutes. Do not cook any longer. (You want the yams to be cooked but still firm. If you go longer, they will mash and turn into mush when you mix them).
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Strain and rinse in cold water to stop cooking process.
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Set aside or place in fridge until completely cooled.
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In a small bowl, mix together olive oil, lemon juice, and honey. If needed, warm mixture slightly in microwave (about 15 seconds) to help blend together.
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When yams have cooled, add olive oil mixture. Toss to coat.
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Add green onions, dill, cranberries, and almonds. Toss to distribute evenly.
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Place in fridge for another 30 minutes to 1 hour, or until time to serve.
Recipe Notes
Dress it Up:
Top with 1/8 to 1/4 cup Parmesan or Feta cheese right before serving.
Change it Up:
Substitute cranberries in place of the pomegranate seeds.
Substitute pine nuts in place of the almonds.