Roasted Sweet Potato Salad

Happy Hump Day!!

So, I am having a little problem. I am starting to get myself psyched up and ready to start the 21 day cleanse this weekend, but instead of weaning off caffeine, sweets and processed foods, that seems to be all I am craving. I think my subconscious is trying to tell me to eat as much of the "bad" stuff as I can before I start the cleanse, but my logical sensible voice is saying that I am really going to regret it when I have my first sugar and caffeine withdrawal!!

Derek is not helping matters. Today he bought me a Cadbury Cream Egg. I love cream eggs. I spied them in the store a few weeks ago and they have been on my mind since, but I have held strong and kept them out of my cart....until today. Derek has good intentions, but really he is becoming my "enabler".

In order to be able to eat my cream egg, I have made a deal with myself. I have to have a healthy dinner first and no other snacking. So, the question is...what am I going to eat that will be satisfying yet very healthy?? I've got it!!

Roasted Sweet Potato Salad w/ Cranberries & Roasted Pumpkin Seeds
2 c sweet potatoes, peeled and cubed
2 tbsp coconut oil, melted
1 tsp sea salt
2 cloves garlic, minced
1 tsp rosemary (I used dried, but I think fresh would be even better)
1/4 c raw pumpkin seeds
1/4 c dried cranberries

Dressing:
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dijon mustard
pinch of pepper
additional pinch of rosemary (if you love it as much as I do)

Mix cubed sweet potatoes, coconut oil, sea salt, garlic and rosemary.

Place on a greased cookie sheet and bake at 350 for 25 - 30 minutes (make sure you flip halfway through). I like my sweet taters dark and crispy, so I left them the entire 30 minutes.

Those look so amazing; why they look good enough to eat .... hehe

Meanwhile, toast your pumpkin seeds. Place them in a dry frying pan over medium heat. Stir constantly for approximately 3 minutes until the seeds are golden brown. Do not let them burn!

Also, you can whip up your dressing while the potatoes are cooking. Add all ingredients and whisk together.

Once the potatoes are cooked, place them in a large bowl and let cool for approximately 10 minutes. Add pumpkin seeds and cranberries.

Toss with dressing and serve.

This salad is really delish!!  I enjoyed it warm, but I think it would also be really good when chilled.

It is pretty and festive and would be a nice side to serve your guests. I think you could really spruce it up and make it look fantastic if you had fresh rosemary for garnish.

Hope you have a wonderful evening ~ I am off to watch Survivor (I am team Rob all the way!!)

Andrea

Note: I drizzled just 1 1/2 tbsp of the dressing over the entire salad. I was afraid it would be too overpowering and take away from the taste of the salad ingredients. Next time I might add a splash of honey to the dressing to mellow out the taste of the vinegar.