Sweet Potato Salad with Blueberry Balsamic Dressing
Ingredients
2 large sweet potatoes cut into ¼-inch-thick sticks
1 tsp kosher salt
½ tsp coarse black pepper
1 tbsp extra virgin olive oil
6 cups mixed greens
1 red onion, halved and thinly sliced
½ cup feta cheese
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Add sweet potato sticks, salt, pepper and olive oil to prepared baking sheet; toss to combine.
Spread sweet potatoes so they do not overlap.
Bake for 45 minutes until sweet potato sticks are crispy.
While sweet potatoes are baking, arrange mixed greens, onion and feta cheese on a large serving platter; set aside.
To assemble the tacos, char the tortillas if desired, and top them with the carnitas, shredded cabbage, a scoop of BWF Apple Riesling Salsa, a sprinkle of queso fresco and cilantro, and a squeeze of lime. Serve immediately!
Add crispy sweet potatoes to the salad; drizzle blueberry balsamic salad dressing all over!
Serve right away.