Milford Farmers' Market Salad

Golgi Farm is the star of this salad!  Be sure to head down to the Milford Farmers’ Market and pick up some awesome salad mix and more from Sydni from Golgi Farm’s booth, along with all the other great booths!

INGREDIENTS

For the salad: 
1 medium-large sweet potato, diced (I like to leave the skin on)
2 tsp olive oil
Salt & pepper
5 oz. greens of your choice (I used Golgi Farm’s salad mix)
1 1/2 cups shredded red cabbage
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced radishes
1 cup thinly sliced cucumber
1 avocado, thinly sliced
Fresh basil leaves

For the lemon basil dressing:

Juice of 3 lemons (should be just shy of 1/2 cup)
1/2 cup packed basil leaves
1 clove garlic
1 tsp dijon mustard
2 tsp honey
1/2 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper

DIRECTIONS

• Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the sweet potatoes, olive oil, and desired amount of salt and pepper. Toss to coat. Bake for 25 minutes or until tender and golden.

• While potatoes are roasting, make the dressing. Add the lemon juice, basil, garlic, dijon, honey, olive oil, salt, and pepper to a food processor or blender and blend until smooth. Season to taste with additional salt and pepper if desired.

• To assemble the salad, place greens on a large platter or in a large bowl. Season the greens with salt and pepper and toss. Top with roasted sweet potatoes, red cabbage, cherry tomatoes, radishes, cucumber, and avocado. Garnish with fresh basil leaves and drizzle with desired amount of dressing.