Crazy Good Salad

Jonathan - you will hate this salad but Amy will love it, so make it for her lunch sometime. This is a another recipe from Vegetarian Times that I've adapted to suit my tastes. It sounds crazy, but it works. Bryant described it as a summer picnic salad made with things you'd only find in the winter. I like it on its own, but it would also be great served over arugula. Bryant surmises it is too many veggies to eat without meat and thinks it would be great with a pulled-pork sandwich. Be daring, you won't be disappointed.

1 lb sweet potato/yams (the ones with dark orange flesh!)
2 crisp apples (such as Pink Ladies)
1 Avocado, diced
1 c frozen corn
1/3 c sliced green onions
1/4 c pepitas (pumpkin seeds), roasted and salted
Juice of 1 lime
2 TBS olive oil
Feta Cheese (optional)
Salt and Pepper to Taste

Peel and chop sweet potatoes into 1/2 inch cubes. Cover with water in a saucepan and bring to a boil. Cook for 3 minutes, add frozen corn, and cook 1 more minute or until tender. Drain and run under cold water until cooled.

Place lime juice in a large bowl. Add diced apple and toss. Add green onions, sweet potatoes, corn, and olive oil. Toss to combine. Add feta, avocado, pepitas, and salt and pepper to taste.