When my favorite food shop at school closed its doors I had a small period of mourning. The deli section and the salad bar was a saviour for a student who had an empty fridge and no time to make dinner. A more nutritious and substantially tastier alternative to Subway, the store was a shining light in a town full of pizza shops and pubs. 

So when they closed down last year I decided I was just going to have to try and recreate some of their yummy deli salads. This sweet potato salad seemed the simplest so it was first on the list.

When you look at the list of ingredients it seems like an odd combination, but then you taste it and it all makes sense. Roasted sweet potato, crunchy sunflower seeds, dried cranberries, and a sweet vinagrette, its a colourful salad that makes the day a little brighter. Sweet potatoes contain more Vitamin A and C than regular potatoes, making them a smarter choice. I also find them more flavourful, and they pair nicely with the sweetness of the cranberries and the vinaigrette. 

 Add it on top of some salad greens to round out the dish, or serve as a side for dinner. Not quite as good as when someone else makes it, but its a heck of a lot better than Subway.

Sweet Potato Salad + Maple Balsamic Dressing

serves 3-4

2 medium-large sweet potatoes

1 tsp olive oil

1/4 cup sunflower seeds

1/4 cup dried cranberries

1/4 cup green onions, green parts only, chopped

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp maple syrup

1 1/2 tsp grainy dijon mustard.

salt and pepper

1. Preheat the oven to 350. Peel sweet potatoes and chop into 1/2 inch chunks. Spread sweet potato on a rimmed baking sheet, drizzle with 1 tsp olive oil, and season with salt and pepper. Roast in the middle rack of the oven for 45-50 minutes until sweet potato can be eaily peirced with a fork, but is not mushy.

2. Whisk together the olive oil, balsamic, maple syrup, dijon, salt, and pepper. Allow the Sweet potato to cool, then toss with sunflower seeds, cranberries, green onion, and dressing.