The Perfect Fall Salad (with my favorite fall ingredient!)

Sweet Potato Salad with Orange-Maple Dressing

Dressing

1/4 cup extra-virgin olive oil

2 tablespoons pure maple syrup

2 tablespoons orange juice

2 tablespoons Sherry wine vinegar or balsamic vinegar

1 tablespoon fresh lemon juice

2 teaspoons minced peeled fresh ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salad

6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes

1 cup chopped green onions

1 cup chopped fresh parsley

1 cup pecans, toasted, coarsely chopped

1/2 cup golden raisins

1/2 cup brown raisins

Preparation: 

For dressing:
Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.

For salad:
Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)