Roasted Sweet Potato, Salmon and Watercress Salad
- 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).
- Cool Slightly.
- Combine salmon, celery and pecans with the cooled sweet potatoes.
- 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.
- When ready to serve, stir in the fresh watercress and chopped parsley.