I have had an abundance of sweet potatoes from my CSA Baskets each week, so I have been racking my brain trying to think of creative ways to use them. This salad is full of so many warm and hearty Fall flavors. It would make an amazing Thanksgiving side dish, as you all know I am all about Thanksgiving sides. You could easily sub butternut squash for the sweet potatoes, arugula for the kale, and goat cheese for the feta. Make it your own creation with what you have on hand but this combination is really good. The rich sweet potatoes + tart dried cranberries + tangy feta + toasted almonds + fresh greens makes for a great salad. With most salads like this I find they are best served room temperature, so let it sit out about 30 minutes before serving. Enjoy!
F A L L W H O L E W H E A T C O U S C O U S S A L A D
1 cup cooked whole wheat coucous
2 sweet potatoes diced
1 cup dried cranberries
4 oz feta
1/2 red onion diced
1 cup shredded kale
D R E S S I N G
1/2 cup olive oil
1 tablespoon maple syrup
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
1 garlic clove minced
juice of 1/2 lemon
salt and pepper
Cook couscous according to box and let cool.
Toss diced sweet potatoes with olive oil, salt and pepper and spread on a baking sheet. Roast at 350 degrees 30-35 minutes tossing 2-3 times.
In a skillet heat a tablespoon of olive oil over medium low heat. Add sliced almonds and sprinkle with salt. Cook about 5 minutes until lightly toasted.
In a jar whisk together the dressing ingredients – olive oil, dijon, maple syrup, lemon juice, garlic and apple cider vinegar. Season with salt and pepper.
In a large bowl toss couscous, dried cranberries, feta, kale, toasted almonds, sweet potatoes, and red onion. Toss with dressing. Add salt and pepper to taste.