Sweet Potato Honey Mustard Salad with Walnuts

Amarante

Tue, Jul 02 2024, 10:05 am

Very nice side - easy to ahead and sweet potatoes are better nutritionally than white potatoes

Sweet Potato Honey Mustard Salad with Walnuts

Excerpt From: Lori Rice. “The California Farm Table Cookbook.

1½ pounds sweet potatoes (about 6 small)
1 tablespoon extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
⅔ cup raw walnut halves
Flake sea salt for garnish (optional)

Honey Mustard Dressing

3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon spicy brown mustard
1 teaspoon apple cider vinegar
3 tablespoons extra-virgin olive oil
Pinch of fine sea salt
Pinch of ground black pepper

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Trim the ends of the sweet potatoes and cut them into 1- to 1½-inch pieces. Place them on the prepared baking sheet. Pour the olive oil over them and add the salt and pepper. Stir to coat all the pieces, then spread them out, in a single layer, on the prepared baking sheet.

3. Bake for 15 minutes, or until the edges begin to darken. Stir and bake for 10 to 15 more minutes until fork-tender but not mushy. Remove from the oven and let cool while you toast the walnuts and make the dressing.

4. Place the walnuts in a dry skillet over medium-high heat and toast for 3 to 4 minutes as you toss them in the pan. You’ll start to smell the nutty aroma and they will darken only slightly. Set them aside to cool.

5. Make the dressing: Whisk together the honey, Dijon mustard, spicy brown mustard, and apple cider vinegar in a small bowl until smooth. Whisk in the olive oil and then the salt and pepper. Whisk until a smooth, creamy dressing forms, about 1 minute.

6. Once the potatoes have cooled to barely warm, pour the dressing over them and add half of the walnuts. Stir to coat all the pieces in the dressing, then transfer the salad to a serving bowl or platter.

7. Top with the remaining walnuts, and flake sea salt, if desired. Serve slightly warm or at room temperature.