August 11, 2017
This yummy vegan Roasted Sweet Potato Salad is the perfect blend of naturally sweet and savory flavors, and it’s packed with nutrients and vitamins.
1To Slow-Roast Cashews: Place 1 cup raw cashews and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely.
2Preheat the oven to 425°F. Lightly oil a large baking sheet.
3Combine the potatoes, bell pepper, and onion in a bowl; toss with 2 teaspoons of the oil. Transfer to the baking sheet and roast, stirring occasionally, until the vegetables are tender and browned, 28 to 30 minutes. Transfer to a bowl and stir in the celery and cashews
4In a small bowl, whisk together the vinegar, parsley, mustard, salt, and pepper. Slowly whisk in the remaining 4 teaspoons oil, and then toss with the vegetables. Serve warm or at room temperature.