Sweet Potato and Avocado Salad

Preheat oven to 400ºF.

For the salad, peel and chop sweet potatoes into bite size cubes. Toss with olive oil and lay in a single layer on a cookie sheet. Bake for about 30 minutes, toss halfway through. Remove from the oven once the potatoes are soft and are slightly golden brown, and cool completely.

While the sweet potatoes are cooling, chop the rest of the salad ingredients and make the dressing.

For the dressing, combine the olive oil, pineapple juice, orange juice, vinegar, salt and Dijon mustard in a bowl and whisk until combined. Refrigerate until ready to use.

Once the sweet potatoes have cooled, combine all of the salad ingredients in a bowl and pour the dressing over them. Mix the dressing and salad, and serve.

Note: Use as much or as little dressing as you like. The dressing makes more then enough for the salad.