Author Notes
Who needs expensive restaurant salads when you can easily make them for a fraction of the price? This Sweet Potato Spring Salad is refreshing yet satisfying and I promise it'll become your family's favorite. —Jas
Ingredients
- Salad
-
1
large sweet potato, cubed into bite-size pieces
-
3 cups
mixed spring baby greens
-
1/3 cup
Feta cheese
-
1/3 cup
dried cranberries
-
2
scallions (green onions)
-
4-5
fresh strawberries, sliced
-
1/4 cup
chopped cilantro
-
1 tablespoon
dried oregano
-
1 teaspoon
cumin
-
1 tablespoon
olive oil
-
Pinch
of salt and freshly ground black pepper
- Dressing
-
2 tablespoons
olive oil
-
1/2 teaspoon
minced garlic
-
2 teaspoons
honey
-
1 tablespoon
white wine vinegar
-
salt and freshly ground pepper to taste
Directions
-
Preheat oven to 420 degrees Fahrenheit.
Rinse and chop potatoes into bite size cubes. Toss potatoes with salt, pepper, oregano, cumin and oil. Place the seasoned potatoes on a large cookie sheet (do not crowd them otherwise they will not roast evenly). Bake until the edges start to turn darker, about 20 minutes.
Place greens on a serving dish. Top with roasted potatoes, crumbled feta, chopped green onions (white and green parts), sliced strawberries, cranberries, sunflower seeds, and cilantro. Before serving, gently toss with the dressing.
-
Mix all the ingredients for the dressing in a small mixing bowl, except the oil. Adding drop by drop to start, gradually whisk in olive oil; whisk until dressing is thick and glossy.
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