This salad was a refreshing new way to eat sweet potatoes, our intern Kimby uses this as a fall back and I can see why, it was delicious!
3 sweet potatoes, peeled, cubed and roasted
1 clove garlic
2 T balsamic vinegar or red wine
2 T olive oil
Spinach, arugula or pea shoots
1 carrot shredded
Sunflower seeds, or pumpkin seeds, or cilantro, basil, parsley, and or Chickpeas
Roast sweet potatoes in olive oil in 400° degree oven until tender salt and cool to room temp.
Meanwhile peel, slice and cube half of the oranges and juice the other half and place it in a salad bowl. Mince garlic, grate carrot, and add to the salad bowl with vinegar, and olive oil, chop spinach or other greens, add. Toss sweet potatoes in and adjust to taste. You can toss in optional items