Wednesday, November 28, 2012

Day 3: Roasted Sweet Potato Salad

Okay, seriously.  Is that not beautiful?

I've never had sweet potato in a salad, but when I took a look at the ingredients list for this one, I just had to try it.

2 Tbs. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 lbs. sweet potatoes, peeled and cut into 1" chunks
1 c. jarred roasted red pepper, thinly sliced (or, roast your own red bell peppers along side the sweet potatoes in the recipe)
2 Tbs. white wine vinegar
1 lb. spinach or arugula, torn into bite size pieces
2 sliced cooked chicken breasts
about 1/2 c. crumbled goat cheese

Okay.  So, I loved this recipe because I have a  laundry basket full of homegrown sweet potatoes sitting in the garage, a cold frame full of greens including spinach, cooked chicken breast from a backyard chicken leftover from another recipe earlier this week, homemade goat cheese in the freezer, and 1/2 jar of roasted red pepper leftover from the Super Stew I made recently sitting in the fridge.  That means that to create this beautiful bowlful of salad I didn't have to put a single item on the grocery list!

1.  Preheat the oven to 425 degrees.
2.  Throw sweet potato chunks (and red bell pepper, if you're roasting your own) onto a large roasting pan, add oil, salt, and pepper and stir to coat.  Roast, stirring occasionally for 30-40 minutes. 
3.  Place the greens in serving bowl, top with potatoes, red pepper, chicken breast, cheese, and drizzle with the vinegar.
4.  Enjoy!

If you wanted to serve this salad as a side rather than a meal, just omit the cheese and chicken.

Mmmmm.  Beautiful, delicious, and nutritious!

Thank you to Women's Health magazine for inspiring this meal.

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