Roasted Sweet Potato, Salmon and Watercress Salad

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READY IN: 40mins
Recipe by TooAllergic

Sweet and Earthy.

Ingredients Nutrition

Directions

  1. Place diced sweet potatoes on your baking stone in a pre-heated 400°F oven and let roast until tender (depending on size--15 minutes is about right).
  2. Cool Slightly.
  3. Combine salmon, celery and pecans with the cooled sweet potatoes.
  4. In a seperate bowl, whisk together olive oil, orange juice, garlic, vinegar, cumin and salt. Pour this dressing over the chicken and potato mixture and chill.
  5. When ready to serve, stir in the fresh watercress and chopped parsley.

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