Hearty Garden Salad with Golden Chedda Cashew Parm Balsamic Dressing

Total Time:

Ingredients:

Roasted Sweet Potatoes:

2 Medium orange sweet potatoes

1 tbsp. EVOO

Pinch of salt & pepper

Salad:

2 Small heads of butterhead lettuce (or romaine)

1 c. Blueberries

1 can Cannalini beans (drained & rinsed)

2 tbsp. Golden Chedda

1 tbsp. Pumpkin Seeds

Dressing:

1/3 c. EVOO

2 tbsp. Golden Chedda

1/2 tbsp. Maple syrup

1/4 c. Balsamic

Method:

Roasted Sweet Potatoes:

1. Preheat the oven to 375.

2. Rinse and cut the sweet potatoes into even 1 inch wedges. Lay the potatoes on a baking sheet and drizzle on tbsp. of EVOO. Sprinkle on a pinch of salt and pepper and bake for 40 minutes.

Salad:

1. While the potatoes are baking prep the salad greens. Rinse, dry, and finely slice 2 heads of butterhead lettuce. Add the dry lettuce to a salad bowl.

2. Top this salad with 1 c. of blueberries, 1 can of cannalini beans (drained & rinsed), 2 tbsp. of Golden Chedda and 1 tbsp. of pumpkin seeds.

Dressing:

1. To make the dressing, combine all of the dressing ingredients (1/3 c. EVOO, 2 tbsp. Golden Chedda, 1/2 tbsp. maple syrup, and1/4 c. balsamic) in a mason jar and shake until smooth (option to combine in a blender and blend for 1 minute).

Once the potatoes are cooled stir them into the salad with the dressing and enjoy!

GOLDEN CHEDDA