Sweet Potato and Walnut Salad with Pumpkin Seed Dressing

This vibrant salad combines the earthy sweetness of roasted sweet potatoes with the crunchy texture of walnuts and a zesty pumpkin seed dressing. It's a delightful balance of traditional flavors and creative touches, perfect for a nutritious lunch or side dish. Packed with fiber and healthy fats, this recipe is also vegan and gluten-free.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup walnuts, roughly chopped
• 1/2 cup pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 2 cups mixed greens (e.g., spinach, arugula)
• 1/4 cup cranberries (optional for sweetness)
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, cinnamon, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and golden, stirring halfway through.
3. While the sweet potatoes are roasting, prepare the pumpkin seed dressing. In a blender, combine the pumpkin seeds, remaining olive oil, maple syrup, apple cider vinegar, minced garlic, and a pinch of salt. Blend until smooth and creamy.
4. In a large bowl, combine the roasted sweet potatoes, chopped walnuts, mixed greens, and cranberries if using. Drizzle with the pumpkin seed dressing and toss gently to combine.
5. Serve immediately, or chill in the refrigerator for 30 minutes for a refreshing cold salad.