purple sweet potato tropical salad with Meyer lemon vinaigrette

Ingredients

• Sweet Potatoes

• 3 medium stokes purple® sweet potatoes, peeled and diced

• 1 tablespoon olive oil

• ½ teaspoon coarse salt

• ¼ teaspoon freshly cracked black pepper

• Candied Macadamia Nuts

• 1 cup roasted macadamia nuts

• 3 tablespoons dark brown sugar

• 1 tablespoon butter

• Pinch coarse salt

• Dressing

• Zest and juice of 1 medium Meyer lemon (about ¼ cup)

• ¼ medium shallot, peeled

• 1 small garlic clove, peeled

• 2 teaspoons honey or maple syrup

• 1 ½ teaspoons champagne vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon coarse salt

• ¼ teaspoon freshly cracked black pepper

• ⅓ cup olive oil

• Salad

• 6 cups mixed greens

• 3 medium fresh guava, peeled and cut into thin wedges

• ½ cup thinly sliced kumquats

• ½ cup crumbled feta

• ½ cup unsweetened dried cherries

• 2 ounces crispy prosciutto, crumbled (optional)

Buy
Now