I saw this in the Kraft Food and Family Magazine I get for Fall 2014. The photo is beautiful and I bet the salad is delicious. I am not really ready for Fall but if there is one thing I have learned, the seasons rarely wait until I am ready!
1lb. sweet potatoes, about 2, cut into 1 inch chunks
1 tbsp. grated Parmesan cheese
1/2 C. Kraft Zesty Italian Dressing
1/2 C. pecan halves, divided
1/4 C. sugar
1 pkg. spring lettuce mix
1/2 C. thinly sliced red onions
1/4 C dried cranberries
Heat oven to 425 degrees.
Toss potatoes with cheese and 2 tbsp. dressing; spread onto a rimmed baking sheet sprayed with cooking spray. Bake 25 to 30 minutes, or until tender, stirring after 15 minutes.
Meanwhile, spray a separate baking sheet with cooking spray. Cook nuts in small skillet on medium heat 3 minutes or until lightly toasted, stirring frequently. Add sugar; cook on high heat 4 minutes or until sugar is dissolved and evenly coats nuts, stirring constantly. Spread immediately onto prepared baking sheet separate into small pieces with a fork. Cool completely.
Blend 1/4 C. nuts with remaining dressing in blender until smooth. Combine remaining nuts with remaining ingredients in large bowl. Add dressing mixture, mix lightly.
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