Crisp, tart, and a little tangy, this salad will be on your table all fall long.
Cool and refrigerate in an airtight container.
Prepare the vinaigrette, and store in a mason jar or airtight container.
Credit:Isaac Nunn, Prop Stylist: Julia Bayless, Food Stylist: Ruth Blackburn
Pair with pork, chicken, turkey, or salmon for a satisfying and hearty meal.
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Ingredients
1(8 oz.)
sweet potato, peeled and cut into 1/2-in.
Combine sweet potato and 1 tablespoon of the oil in a medium bowl.
Season with 12 teaspoon of the salt and 14 teaspoon of the garlic powder; toss to coat.
Once oven is preheated, remove baking sheet from oven and carefully spread sweet potato onto hot baking sheet.
Set aside to cool while preparing salad.
Gradually whisk in remaining 3 tablespoons oil until emulsified and combined.
