Fall Sweet Potato Salad - Instructions
Peel the baked sweet potatoes and cut into 1/2" cubes. Reserve.
In a large bowl, whisk together the vinegar, mustard and honey. Add the oil in a slow,
steady stream, whisking constantly, until the dressing emulsifies. Season with salt
and freshly ground pepper.
Place the diced sweet potatoes, celery, red bell pepper, parsley and scallion in the
large bowl with the dressing and gently stir to coat ingredients well. Season to taste
with salt and freshly ground pepper.
Place spinach on platter and spoon salad on top of greens. Serve sweet potato salad
room temperature or chilled.