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Pine Nuts >  Salads & Sandwiches >  Side Dishes >  Pine Nut & Sweet Potato Salad >

 

Pine Nut & Sweet Potato Salad

• 3 sweet potatoes, peeled & sliced lengthwise

• 4 Roma tomatoes, halved

• Olive oil

• Salt & black pepper to taste

• 1/2 C pine nuts, shelled

• 5 oz. baby spinach leaves

• 1 avocado, peeled, cored & sliced

Dressing:

• 3 TBS honey

• 2 TBS red wine vinegar

• 1 TBS olive oil

Preheat oven to 400-degrees F. Place sweet potatoes and tomatoes in a well-greased baking dish; toss with a little olive oil, salt and black pepper. Bake for about twenty-five minutes, or until sweet potatoes are soft and golden in color. Sprinkle pine nuts on top; bake for two more minutes, or until pine nuts are golden. Dressing: In a bowl, whisk together the honey, red wine vinegar and olive oil. To serve, place baby spinach leaves and sliced avocado on plates; top with the sweet potato, tomatoes and pine nuts. Pour dressing over top; serve.

 

Related Links:

• Food Fare Articles: Pine Nuts

• Food Fare Culinary Collection: Pine Nuts

More Potato Salad Recipes:

• Aunt Jane's Potato Salad

• Crunchy Potato Salad (for Diabetics)

• Irish Potato Salad

• Salat Olivier (Russian Potato Salad; aka Ruska Salat)

• Shenanchie's Potato Salad

• Tourchi Batata (Tunisian potato salad with cumin)

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