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The sweet and salty flavors in this salad come together so beautifully. This one is a favorite of mine.
1 sweet potato, diced
2 tablespoons oil
1 box spring mix
1 small red onion, thinly sliced
1/4 cup shelled pumpkin seeds
1/2 cup crumbled Ta’amti Feta Cheese
1/4 cup Gefen Dried Cranberries
1/4 cup oil
1 and 1/2 tablespoons Gefen Maple Syrup
1 tablespoon Haddar Dijon Mustard
1 tablespoon vinegar
1 tablespoon water
pinch of Pereg Black Pepper
Preheat oven to 425 degrees Fahrenheit. Line a pan with Gefen Parchment Paper.
Place sweet potatoes in the pan. Drizzle with oil and toss until evenly coated. Roast for 30 minutes, mixing once in the middle so they don’t burn. Allow to cool.
Place dressing ingredients in a jar. Shake until fully combined.
Place sweet potatoes in a large bowl. Add remaining salad ingredients. Pour dressing over salad and toss until evenly coated.
Styling and photography by Chana Rivky Klein
www.thevoiceoflakewood.com
(732) 901-5746
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