Festive Sweet Potato

What You Need:

4 large sweet potatoes, peeled and chopped

½ teaspoon of salt

¼ cup plus 1 tablespoon olive oil, divided

1 tablespoon of Dijon Mustard

2 tablespoons of apple cider vinegar

1 tablespoon agave nectar

1 tablespoon fresh lemon juice

½ teaspoon freshly ground black pepper

1 teaspoon minced fresh rosemary

¼ cup dried cherries

2 tablespoons pine nuts

2 tablespoons pumpkin seeds

1 celery stalk, diced

2 scallions, diced

What You Do:

1.                  Preheat oven to 375 degrees and lightly grease a baking sheet. In a medium-sized bowl, toss sweet potato with salt and 2 tablespoons of oil. Spread potato in a single layer on baking sheet and roast for 60 minutes to 70 minutes until potato starts to brown. Set aside to cool.

2.                  In a small bowl, whisk together remaining 3 tablespoons oil, Dijon mustard, apple cider vinegar, agave, lemon juice, pepper, and rosemary.

3.                  In a medium-sized bowl, combine potatoes, dried cranberries, pine nuts, pumpkin seeds, celery, and scallion. Toss with dressing and refrigerate until ready to serve.