Sweet Potato, Nut, & Cherry Salad with Cranberry Vinaigrette
- Cranberry Vinaigrette:
- 1 c vegetable oil
- ¼ c champagne vinegar
- 1 T Dijon mustard
- 1 T water
- 2 T sugar
- 1 c cranberries, ground in food processor
- Salt, pepper
- 2 sweet potatoes, diced and cooked
- 1 c dried cherries
- ½ c pecans, toasted
- 20 oz mixed greens
For the vinaigrette:
Blend all ingredients in a blender or food processor. Taste, chill and serve.
To assemble the salad:
Mix the potatoes, cherries and pecans together in a medium bowl. Place the mixed greens onto 10 plates and top with the sweet potato mix. Drizzle the cranberry vinaigrette over the top and serve.
My inspiration came from a container of spinach in the fridge that needed to be used. I searched my memory bank of recipes and considered my stash. After making several adjustments in the original recipe from Cook's Illustrated, this turned out SO GOOD!