1 ½poundssweet potatoespeeled and cut into 3/4-inch cubes
1tablespoonolive oil
Saltto taste
1cupdiced red bell pepper
1/2cupthinly sliced red onion
½cup green olivespitted sliced or chopped
¼cupchopped fresh parsleymint or combination
6large cabbage or lettuce leaves
Instructions
Whisk together all dressing ingredients except olive oil, garlic and figs. Whisk in oil. Stir in figs and garlic. Set aside for one hour or chill for up to overnight.
For salad, preheat oven to 400°. Line a large, rimmed baking pan with foil or parchment. Toss sweet potato cubes with oil and spread on pan. Sprinkle with salt. Roast for 25 minutes or until tender. Remove from oven and cool to room temperature.
For salad, in a large bowl, combine roasted potatoes with bell pepper, red onion, olives and parsley. Remove garlic clove from fig dressing and discard. Add fig dressing to salad ingredients and toss gently.
To serve, spoon salad into cabbage or lettuce leaves.