Autum salad with cellentani

1 pack of Sole Mio Cellentani Express (400 g)
2 medium sweet potatoes
1 tbs. of olive oil
3 glasses of boiled chopped broccoli
1 cup dried cranberries
½ cup pine nuts
¼ cup of red onion
100 g goat cheese
homemade dressing (⅓ cup of sugar, ½ cup of vinegar, 1 tbs. salt, 1 tbs. mustard and 1 tbs. onion)

Prepare the dressing in a blender- combining the above mentioned ingredients and blend for 20 seconds. With the blender on high speed, gradually add 1 tbs. of oil and 1 tbs. of poppy seeds.
In a preheated oven at 400 degrees, place the sweet potatoes on a large baking sheet. Drizzle them with olive oil, season with a pinch of salt and pepper and leave them for 25-30 minutes, stirring them occasionally.
Let them cool down. Meanwhile, prepare a large pot of water and boil the macaroni for 4 minutes.
Drain the pasta into a large bowl and let it cool down.
Mix the other ingredients and pour the prepared dressing. Cover the bowl and let it cool for at least one hour. Stir well before serving.

Recipes