Kumara Salad

Tonight we had Kumara Salad, this salad is nice on it's own or can be served with a grilled chicken breast.  The dressing is a nice mix of sweet and sour and pairs nicely with the roasted kumara.

Kumara Salad
(makes 4 servings)
3 medium Kumara (sweet potato), diced
1 Tsp Olive Oil
Salt/Pepper
1 small head of Red Leaf Lettuce, chopped
1 small head of Romaine Lettuce, chopped
2 Tbsp. Pine Nuts
1 small Beet, shredded
1 Carrot, shredded

Dressing
2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
1 Tsp Wildflower Honey
Salt/Pepper
2 Tbsp. Feta, crumbled

Preheat oven to 350 degrees Fahrenheit. Peel and dice 3 medium Kumara. Toss Kumara in Olive Oil, Salt, and Pepper.  Place Kumara on baking sheet. Bake for 20 minutes until Kumara is tender.  Remove from oven and let cool.  Clean 1 small head of Red Leaf Lettuce and 1 small head of Romaine Lettuce.  Dry thoroughly. Chop lettuce and place in salad bowl.  Add pine nuts, shredded beet and shredded carrot.  Add cooled Kumara.  Set Aside. In a small bowl whisk 2 Tbsp Olive Oil, 1 Tbsp. Balsamic Vinegar, 1 Tbsp. Dijon Mustard, and 1 Tsp. Honey. Add salt and pepper to taste.  Toss salad with Dressing. Top with crumbled Feta.