Roasted Sweet Potato, Salmon And Watercress Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups sweet potatoes, peeled and diced
• 8 ounces salmon, cooked and flaked
• 1/2 cup celery, diced
• 1/4 cup pecans, toasted
• 1 tablespoon olive oil
• 1/4 cup orange juice
• 1 garlic clove, minced (optional)
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 cup fresh parsley, chopped
• 2 cups watercress, cleaned and chopped

Recipe

• 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.