Crunchy Couscous Sweet Potato Salad
Ingredients
- 5.8 oz box couscous mix with roasted garlic and Olive Oil
- 2 large sweet potatoes about lb.
- 1 15 oz. can black beans rinsed and drained
- 3 cups baby spinach
- 4 Tbs. blue cheese crumbles
- 4 green onions thinly sliced
Honey Roasted Almonds
- 1/3 cup chopped salted almonds
- 1 tsp Extra Virgin Olive Oil
- 1 Tbs. Honey
- parchment paper
Honey Vinaigrette Dressing
- 2 Tbs. Balsamic Vinaigrette
- 2 Tbs. Extra Virgin Olive Oil
- 2 Tbs. Honey
Instructions
- Preheat oven to 350 degrees.
- Cook couscous according to box directions.
- While couscous cooks, microwave each sweet potato for about 6 minutes or until tender. Let cool for a couple of minutes. Once warm (not hot) gently peel the skin away and dice the potatoes into bite sized cubes.
- While Potatoes are cooking, combine honey and olive oil in a small bowl, then toss almonds with mixture. Place almonds on a parchment lined baking sheet and bake for 5 minutes.
- Combine the balsamic vinaigrette, extra virgin olive oil and honey in a small bowl and mix until well combined.
- In a large bowl combine the couscous with the beans, onions, almonds, spinach and blue cheese. Gently mix in the dressing with the salad and serve immediately.