by Bold Commerce Collaborator
05 Aug 2019

Crunchy Sweet Veggie Salad with Maple-Mustard Dressing

Here's a good idea on how to put together some of our fresh ingredients in our Organic Seasonal Bag this week! 🌿 . A little bit of everything, perfect crunch and sweetness! ☺️

Ingredients

2 sweet potatoes (unpeeled and thinly sliced)
1 teaspoon cinnamon
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon thyme
8 ounces french beans
1 handful dried cranberries
1 handful toasted walnuts
5 ounces salad mix

Maple-mustard vinaigrette:

1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon mustard (spicy)
1 teaspoon sea salt
ground black pepper

Directions

Salad: Preheat oven to 450F. Toss sweet potatoes with cinnamon, 2 T olive oil, 1 tsp sea salt and thyme. Arrange on a baking sheet in a single layer and roast 25-30 min. or until potatoes are tender. Set aside to cool slightly. While potatoes are roasting, fill a large bowl with cold water and ice. Bring a large pot of water to a boil and salt generously. Add french beans and cook briefly, 1-2 min. or until beans are bright green. Remove and immediately plunge into ice water to stop cooking and set color. Cut beans in half lengthwise.

Dressing: Combine vinegar, maple syrup, mustard and salt/pepper in a medium bowl. Whisk in olive oil. Adjust for seasoning. (Alternatively, shake ingredients together in a jar.) Store for up a week in the fridge.

Combine greens, sweet potatoes, french beans, cranberries and walnuts in a large serving bowl. Toss with dressing to taste. Enjoy!