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.
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.