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Roasted Sweet Potato, Cranberry and Cous Cous Salad with Delightful Palate's Stone Fruit Nectar

Roasted Sweet Potato, Cranberry, and Cous Cous Salad with Delightful Palate's Stone Fruit Nectar


Roasted Sweet Potato, Cranberry and Cous Cous Salad

with Delightful Palate’s Stone Fruit Nectar 

2 cups cooked Israeli Cous Cous, cooked and cooled

2 sweet Potatoes, cubed

½ red onion, quartered keeping root end intact

¼ cup Delightful Palate’s Wild Mayhaw Berry

4 green onions, chopped fine

½ cup flat leaf parsley, chopped

¼ cup dried cranberries, chopped

¼ cup radicchio, thinly sliced

3-4 tablespoons Delightful Palate’s Stone Fruit Nectar

Salt and Pepper to taste

Place cooked cous cous in a medium sized bowl. Preheat oven to 400 degrees , toss cubed sweet potatoes, quartered red onion, ¼ cup Delightful Palate’s Wild Mayhaw Berry and season with salt and pepper. Place on a baking sheet and roast for 20-30 minutes until potatoes are tender when pierced with a knife and let cool. Chop roasted red onion into medium dice. Place the sweet potatoes, red onion, green onions, parsley, dried cranberries, radicchio, and Parmesan or Romano. Toss all together with 3-4 tablespoons Delightful Palate Stone Fruit Nectar and season with salt and pepper. Arrange on platter and serve.