I know this one sounds a bit unusual, but I gave it a chance, and you should, too! I served this delicious, quick and easy salad with grilled chicken breasts seasoned with salt, pepper, and a pinch of cayenne pepper for a kick. I hope you enjoy it.
Roasted Sweet Potato Salad
Roasted Sweet Potato Salad
(serves 4; from Real Simple Magazine)
2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
1 red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and black pepper
1 bunch spinach, thick stems removed (about 4 cups)
2 tablespoons fresh lime juice
Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken. Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.
2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
1 red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and black pepper
1 bunch spinach, thick stems removed (about 4 cups)
2 tablespoons fresh lime juice
Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken. Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.
Sweet potatoes seasoned with salty things...I'm not sure. I prefer butter, marshmallows, and brown sugar!
ReplyDeleteHey ... just wanted to let you and David know I have registered to run White Rock on Dec. 13. I'm training!
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