Ingredients:

Veggies:

4 to 6 medium sweet potatoes

2 to 3 tablespoons vegetable oil

2 Granny Smith apples, unpeeled, cut into bite-sized pieces

1 cup red cabbage, coarsely chopped

1 cup toasted walnut pieces

1 tea spoon salt

1/2 teaspoon ground black pepper

Cranberry-Walnut Vinaigrette

1/2 cup fresh cranberries, washed and dried

2 teaspoons Dijon mustard

1/3 cup Balsamic Vinegar

1 fresh lime (juice and zest)

2 tablespoons light brown sugar

3 tablespoons grapeseed oil or vegetable oil

3 tablespoons walnut oil

Place all of the ingredients except the oil in a food processor. Process until the ingredients are minced. Slowly add the oil, processing until the dressing is emulsified.

Instructions:

Preheat the oven to 425º.

1. Peel the potatoes and cut them into bite-sized chunks.

2. Toss the potatoes with the oil and spread them in a single layer on a foil-lined baking sheet.

3. Place the potatoes in the oven to roast until they are just tender, but do not lose their shape, about 15 to 20 minutes.

4. Remove the pan from the oven and let the potatoes cool to room temperature.

5. Gently combine the sweet potato wedges with the other salad ingredients in a large bowl.

6. Pour the vinaigrette over the salad and toss lightly until the salad ingredients are coated.

Season to taste with salt and pepper.