Autumn Sweet Potato Salad

I LOVE sweet potatoes, so anytime I can incorporate them into a meal I do. This salad was a spur of the moment creation, as I didn't have much else in the kitchen to cook. Some lettuce, nuts, cheese and sweet potato. Voila!

1) Bake, peeled/sliced (slice potatoes into any shape/size you wish - but keep them consistent with each other so they cook evenly) sweet potatoes @ 400 degrees for 30 minutes (15 minutes per side - flip after 15 minutes). They should be brown on the outside and soft on the inside.

Let the sweet potatoes cool and harden a little while you make the rest of the salad.

Salad Dressing:

1 clove garlic

1/2 tsp salt

** mash salt and pressed garlic together **

1 tbsp honey

2 tbsp champagne vinegar

1/2 tsp dijon mustard

1 tsp mayo

** add these four ingredients to the garlic salt mixture and mix**

1/3 cup olive oil

** add olive oil slowly, while whisking dressing, until emulsified.

Salad:

Arugula or spinach

Grated parmesan cheese

Fresh bocconcini

Roasted sunflower seeds

Roasted walnuts

Baked sweet potatoes

Pour dressing over greens and add cheeses, nuts and sunflower seeds. Place sweet potatoes on-top.

Enjoy!