Tips:

Smaller sweet potatoes are sweeter and smoother than large ones.

Notes:

This step can be done a day or two in advance.

Variations:

Instead of sweet potatoes, try this second option with butternut squash. Cube a large butternut squash (or use frozen). You should have about 5 cups worth of 1-inch (2.5-centimeter) cubes. Seasoning is a little different than the sweet potatoes for greater depth of flavor: Use 1 tablespoon coconut oil (just place it around – it’ll melt and give a velvety texture), 1 teaspoon cinnamon, a pinch of cayenne pepper, pinch of salt, and 1 tablespoon maple syrup or to taste. Proceed as above with sweet potatoes, baking for 25– 30 minutes. This is delicious on its own or incorporated into the salad above.

Tips:

Heating the honey slightly before adding to the dressing makes it easier to blend together.

Notes:

Dressing can be made up to a week in advance.