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
large sweet potato, cubed into bite-size pieces
mixed spring baby greens
scallions (green onions)
fresh strawberries, sliced
of salt and freshly ground black pepper
white wine vinegar
salt and freshly ground pepper to taste
In This Recipe
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.