Roasted Sweet Potato, Salmon and Watercress Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Sweet and Earthy. Ingredients:
2 cups sweet potatoes, peeled and diced |
8 ounces salmon, cooked and flaked |
1/2 cup celery, diced |
1/4 cup pecans, toasted |
1 tablespoon olive oil |
1/4 cup orange juice |
1 garlic clove, minced (optional) |
1 tablespoon balsamic vinegar |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1/4 cup fresh parsley, chopped |
2 cups watercress, cleaned and chopped |
Directions:
1. Place diced sweet potatoes on your baking stone in a pre-heated 400°F oven and let roast until tender (depending on size-15 minutes is about right).
2. Cool Slightly.
3. Combine salmon, celery and pecans with the cooled sweet potatoes.
4. In a seperate bowl, whisk together olive oil, orange juice, garlic, vinegar, cumin and salt. Pour this dressing over the chicken and potato mixture and chill.
5. When ready to serve, stir in the fresh watercress and chopped parsley.
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