Warm Sweet Potato Salad

Ingredients and Weight:

• Sweet potatoes, peeled and cubed: 2 pounds
• Olive oil: 1/4 cup
• Salt and pepper to taste
• Pecans, chopped: 1/2 cup
• Dried cranberries: 1/2 cup
• Goat cheese, crumbled: 1/2 cup (optional)
• Mustard vinaigrette (recipe below): 1/4 cup

Mustard Vinaigrette:

• Dijon mustard: 1 tablespoon
• Olive oil: 3 tablespoons
• Honey: 1 tablespoon
• Apple cider vinegar: 1 tablespoon
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 20 minutes

Cooking Difficulty Level:

• 2 (simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes, or until golden brown and tender.
4. In a small bowl, whisk together the ingredients for the mustard vinaigrette.
5. In a large bowl, combine the roasted sweet potatoes, pecans, cranberries, goat cheese (if using), and mustard vinaigrette.
6. Toss to coat.

Nutritional Information:

• Calories: 300 per serving
• Fat: 15g
• Protein: 7g
• Carbohydrates: 45g
• Fiber: 5g

Dish Characteristics:

• Warm and comforting
• Savory and slightly sweet
• Creamy and crunchy
• Perfect for a fall meal or side dish

User Comments:

• "This salad is so delicious and flavorful! The sweet potatoes are perfectly roasted, and the pecans and cranberries add a nice crunch and sweetness."
• "I love that this salad is dairy-free. It's a great option for those with lactose intolerance or allergies."
• "This is my go-to salad for fall. It's warm, comforting, and perfect for a cozy evening."

Special Precautions and Tips:

• If you don't have goat cheese, you can substitute crumbled feta or blue cheese.
• For a vegan version, omit the goat cheese and use maple syrup instead of honey in the vinaigrette.
• Leftover salad can be stored in the refrigerator for up to 3 days.