Sweet Potato Gorgonzola Salad

I am a mid-west girl to the core. I grew up on beef and potatoes, so when we changed our diet to a healthy lifestyle and potatoes were completely thrown out of the mix, I had to learn to improvise. And you know what, I was an easy convert! I actually like sweet potatoes better! And I learned that they didn't have to be smothered in butter and brown sugar. We made fries with them, chips, hash, baked, and now potato salad. This is an extremely tasty and flavorful salad. You too might be convinced to let the boring starchy white potato go!

This salad is much healthier than the white potato mayo traditional version. But if you are really looking to make a full-on healthier choice, leave out vinaigrette. I will tell you though, it boosts amazing flavor!

Another great thing about this salad, as classy as it tastes and looks, you can serve it at a picnic and not have to worry about keep it chilled!


Sweet Potato Gorgonzola Salad


Ingredients

2 large sweet potatoes
1/2 cup gorgonzola crumbles
2 Tbl fresh basil, chopped
2 green onions, sliced (greens and whites)
handful of chopped pecans
1/2 - 3/4 cup Vinaigrette (your own or the one below)

Heat oven to 400. Dice potatoes into bite-sized pieces.  Spread them out on a baking sheet prayed with a cooking spray. Roast the potatoes for about 20 minutes then stir it around a bit and let them bake for another 10 or 15 minutes...until tender and a little crispy on the edges. Let them cool.


Once cooled., toss potatoes, cheese, basil, onions, pecans and vinaigrette in a bowl. Chill and serve. Super easy, super flavorful and pretty darn healthy too!

Vinaigrette 
1/4 C balsamic vinegar
1 Tbl pure maple syrup
1 tsp freshly grated garlic
1/2 cup olive oil (I use grapeseed oil)

Add all dressing ingredients to a small plastic container with a lid. Shake well. Simple as that.

Enjoy!


Warmly,
Mary