Sweet Potato, Cranberry and Pecan Salad

Ingredients

• 3
  
  sweet potatoes
  
• 1
  
  cup celery, finely chopped
  
• 2
  
  green onions, sliced thinly
  
• 2
  
  tablespoons red or sweet onion, chopped finely
  
• 1/2
  
  cup dried cranberries
  
• 1 1/2
  
  tablespoons fresh thyme (or 1/2 tsp dried) chopped
  
• 2
  
  tablespoons fresh parsley (or 2 tsp dried) chopped
  
• 2
  
  tablespoons lemon juice
  
• 1
  
  teaspoon dijon mustard
  
• 4
  
  tablespoons olive oil
  
• 2
  
  tablespoons pecans, chopped
  
• 1
  
  dash pepper
  
• 1
  
  dash salt
  

Directions

1. Boil sweet potatoes until tender but not mushy, cool then cut into bite-sized cubes. Add to medium size bowl.
2. Add chopped celery, green onions, cranberries and chopped onion.
3. To make dressing, put lemon juice in a small bowl and whisk in mustard. Slowly add oil while whisking. Add salt and pepper to taste.
4. Add chopped herbs and pecans and stir salad together with dressing.
5. Other nuts can be used – chopped almonds or pistachios are very good. Add 1 cup of cooked farro for a more substantial salad, or use up leftover turkey and fold in. Delicious!