Vegan Sweet Potato & Cob Salad

Everyone needs a good, solid, go-to Salad. This is mine. And since once upon a time I bought the Wine, I want to be sure it’s a crowd pleaser. One that will bring an equal amount of joy (arguably more or less, pending when you’re at on the wine front ;)). None the less, I do tend to make this Salad a lot. Vary it, sub in toasted nuts of your choice, mix up the greens or the dressing, switch Sweet Potato for regular crispy Roasted Potatoes and make it your own go-to version. However you bring it, or serve it, at home, or out and about, I hope it brings you joy xx

Recipe Ingredients
Serves 3-4

1 Sweet Potato, peeled and diced
1tbs Extra Virgin Olive Oil
3/4 cup of Walnuts
3tbs Sesame Seeds
1tbs Maple Syrup
1-2 Corns, boiled and shucked
4 generous handfuls of Mixed Leaves
1/2 Radicchio Lettuce, sliced
1/2 Avocado, finely sliced
2 packets Cherry Tomatoes, halved
Dressing
Juice of Half a Lime
1tbs Pure Maple Syrup
1-2tbs Extra Virgin Olive Oil
3tbs Apple Cider Vinegar
Pink Himalayan Sea Salt to taste

Directions
1. Pre heat oven to 190degrees. Line a baking tray with Baking Paper. Toss the Sweet Potato in 1tbs Olive Oil plus Sea Salt, coat evenly and transfer to baking tray. Bake for 25-30 minutes or until golden and crispy. Remove from the oven and set aside. Allow to cool.
2. Meanwhile heat a non stick pan on medium heat. Add the nuts and seeds. Toast until slightly golden. Right before removing from the heat, drizzle with Maple Syrup & sprinkle with Sea Salt, stir for a few seconds, until they from clusters, remove from the heat, careful not to burn. Set aside.
3. Whisk together dressing ingredients and set aside.
4. Assemble your Salad. Mixed Leaves, Avo, Cherry Tomatoes, Corn, Sweet Potato plus Nut & Seed Clusters. Drizzle with Dressing, mix well to combine, sprinkle with a little extra Sea Salt and Enjoy xx