Sweet Potato Salad with Orange Maple Dressing (adapted from Bon Appetit - 2003)
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons pumpkin pie spice
4large sweet potatoes, peeled, cut into 3/4-inch cubes
1 cup chopped green onions
½ chopped red bell pepper
1 cup chopped fresh parsley
1 cup pecans, toasted, coarsely chopped
1 cup dried blueberries, cranberries and cherries
Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
Cook sweet potatoes in boiling water for 20 minutes. Potatoes should be cooked but firm. You don’t want a mushy salad.
Cool to room temperature. Add green onions, bell pepper, parsley, pecans, and dried berries.
Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.