Sweet Potato and Dried Cranberry Salad
Servings
8 Servings
Ingredients
- 2 cloves garlic peeled
- 8 sprigs ½ bunch fresh flat-leaf parsley, stems removed, plus 2 tablespoons chopped parsley
- 1 pound sweet potatoes peeled and cut into 2-inch chunks
- 4 tablespoons orange juice
- Juice and zest of 1 lemon
- 4 tablespoons extra-virgin olive oil
- 1-2 tablespoons maple syrup
- ½ teaspoon salt
- Several grinds of freshly ground black pepper
- ⅓ cup dried cranberries
Instructions
- Place the garlic, parsley sprigs, sweet potatoes, orange juice, lemon juice, and zest, olive oil, 1 tablespoon of the maple syrup, salt, and pepper in the bowl of a food processor equipped with a steel blade. Pulse until the sweet potatoes are well chopped, but not puréed. Remove to an attractive serving bowl.
- Adjust the seasonings, sprinkle with the dried cranberries and the remaining chopped parsley, and serve.