ROASTED SWEET POTATO SALAD WITH CREAMY DIJON VINAIGRETTE

I  have made this salad quite often, both my family and clients, and everyone has been a big fan! 
This salad is definitely filling enough to be an entrée, but you can make the portions smaller and serve it as a appetizer, or a nice side dish.
Don't be fooled by the sweet taste of the sweet potatoes. Their natural sugars are slowly released into the bloodstream, ensuring a  balanced and consistent source of energy, without the blood sugar spikes linked to fatigue and weight gain. So enjoy them, they are good for you!

ROASTED SWEET POTATO SALAD WITH CREAMY DIJON VINAIGRETTE

Ingredients:

For the roasted sweet potatoes:

3 medium size sweet potatoes, skin removed and cut into 3/4 to 1 inch cubes (~4 cups)
3 tablespoons of melted coconut oil
3 garlic cloves, chopped
1 tablespoon apple cider vinegar
1 teaspoon of dried rosemary
Sea salt and pepper to taste

For the salad:

1 head of red leaf lettuce, chopped
1/2 cup of dried quinoa, rinsed
1 cup of water
1/4 of a red onion, sliced thin
1/2 cup raw unsalted walnuts, chopped
Sea salt and pepper to taste

For the dressing:

1 cup coconut water
3 tablespoons of Dijon mustard
1/2 cup of raw cashews
1 tablespoon of apple cider vinegar
2 tablespoons of agave nectar
2 tablespoons of lime juice
Sea salt and pepper to taste

Preparation:

For the sweet potatoes:

Preheat the oven to 400F.
In a bowl, mix all the ingredients together along with the sweet potatoes. Coat them well.
Lay the sweet potatoes out in a single layer on a roasting tray (I usually put some parchment paper over the tray).
Roast for 25 to 30 minutes in the oven, or until tender, giving them a stir half way through.
Take the sweet potatoes out of the oven and let them cool before using.

For the salad:

In a small saucepan put the rinsed quinoa along with 1 cup of water, and bring to boil on medium-high heat.  Reduce and simmer for 20 minutes.
Turn off the heat, cover, and let it stand for 5 minutes.
Fluff with a fork, and let it cool.
In 4 large bowls (or 6 if served as a side dish), split the lettuce evenly. Top with the red onions, the walnuts, the cooked quinoa, and the roasted sweet potatoes.
Serve with the dressing on the side or drizzled over the salad.
Season with salt and pepper to taste

For the dressing:

Put all of the ingredients in a high speed blender until very smooth.

Bon appetit!

This will make 4 main course salads or 6 appetizer.