A delightful salad combining roasted sweet potatoes and crisp apples with a tangy dressing.
Preheat your oven to 400°F (200°C).
Preheating ensures even roasting of the sweet potatoes.
Peel and dice the sweet potatoes into bite-sized pieces.
Cutting the pieces evenly helps them cook at the same rate.
Spread the sweet potatoes on a baking sheet and roast for 25 minutes or until tender and slightly caramelized.
Toss the sweet potatoes halfway through roasting for even cooking.
Core and slice the apples thinly.
Keep the apple slices uniform for a consistent texture.
In a small bowl, combine the orange juice, lime juice, vinegar, mustard, and minced garlic.
Mixing the acidic ingredients first ensures the flavors meld well.
Slowly whisk in the olive oil to emulsify the dressing.
Adding the oil gradually helps create a smooth and creamy dressing.
In a large bowl, combine the roasted sweet potatoes, apple slices, currants, and pecans.
Gently toss the ingredients to avoid breaking them.
Pour the dressing over the salad and toss to coat evenly.
Ensure all ingredients are well coated with the dressing.
Serve immediately or refrigerate for up to 2 hours before serving.
Chilling the salad allows the flavors to meld together.
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