Baby Greens with Roasted Sweets and Candied Nuts

Ingredients:
1 really big sweet potato, peeled and cubed
2 tablespoons extra virgin olive oil

2 tablespoons water
1/4 cup sugar (brown or coconut)
1 cup nuts (walnuts, pecans, almonds)

4-6 cups (or more) baby greens
1/2 cup dried cranberries
1 cup cubed English (seedless) cucumber
1 cup small tomatoes (grape or cherry)
1/2 cup shredded carrots

Directions:

• Preheat oven to 425. In a bowl, combine cubed sweets and EVOO. Season well with sea salt and freshly ground pepper. Pour onto a large baking sheet. Place in oven for 20-30 minutes (depending on the size of your cubes) ‘til beginning to caramelize; don’t allow to over-brown. They should be just starting to soften but not mushy.
• While sweets are roasting, combine water and sugar in a small saucepan over medium heat. Stir frequently. When the mixture just comes to a boil, add in the nuts. Stir well to thoroughly coat each nut. Continue to stir and simmer for 1 more minute. Remove from heat and immediately pour onto a piece of parchment paper. Make sure that the nuts are separated and not clumped together. Set aside to cool completely.
• Prepare the salad components and layer into a salad bowl.
• Remove the sweets from the oven when they are done and allow to cool just a bit.
• Top the prepped salad with the sweets and the candied nuts.
• Serve with your favorite vinaigrette. Enjoy!

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God loves you!  ♥  (Don’t ever forget that!)

♥  coleen