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.
Hi there! This is Jas from All that’s Jas and I am beyond excited to share my recipe here. This is my first guest post and I am honored that Carrie picked me and trusted my contribution to be good enough for Kenarry readers.
I like salads that could also be served as main dishes like these Tuna Ravioli and German Tex-Mex from the Ex salads. I also favor cooking at home as opposed to going out but when we do I go for something that I don’t know how to prepare or it takes time. I order a salad when I want a light appetizer or a side dish, never the entree. My husband, on the other hand, likes to order soup and salad. What? We could’ve stayed home for that! But to each his own, right?
Share your must-have dish at restaurants in the comments below. Mine is either steak (because I always overcook it due to not liking my meals being half alive, lol) or fish because I can never have enough.
We recently, literally, stuffed our faces with this sweet potato spring salad I served alongside my other favorite meal, Pasta alla Norcina, and homemade artisan bread. Just ask my family members how good it was, they can all testify. Ok, they might be just a tiny bit bias, so you better try it and judge for yourself. Try this salad with Carrie’s Best Homemade Meatballs and it it will double-rock your world!
Sweet Potato Spring Salad
- 1 large Sweet Potato
- 3 cups mixed Spring Baby Greens
- 1/3 cup Feta Cheese
- 1/3 cup dried Cranberries
- ¼ cup Sunflower Seeds
- 2 Green Onions scallions
- 4-5 fresh Strawberries
- ¼ cup chopped Cilantro
- 1 tablespoon Dried Oregano
- 1 teaspoon Cumin
- 1 tablespoon Olive Oil
- Pinch of Salt and freshly ground Black Pepper
- 2 tablespoons Olive Oil
- ½ teaspoon Minced Garlic
- 2 teaspoons Honey
- 1 tablespoon White Wine Vinegar
- Salt and freshly ground Black Pepper to taste
- 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.
- Meanwhile make the dressing. Mix all the ingredients 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.
- 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.
If you like this recipe for Sweet Potato Spring Salad, please share it with your friends or pin it for later:
If you, like my husband, are happy with just a soup and a salad, I would suggest the light and perfect for spring Beef Soup with Semolina Dumplings.
To finish off the menu with the easy-to-make theme, my Drunken Peach Cobbler is the perfect dessert. Of course, you can omit alcohol if you’re feeding your little people 🙂
THANK YOU, Carrie, for having me here at your wonderful blog where you share some amazing things! I always spend hours browsing through your pages 🙂
Jas is a Bosnian expat living in Northern Indiana since the summer of 1998 following a six-year exile in Germany. When she’s not busy cooking she is photographing, birding, spending time with her family, reading, writing, spoiling her dog and tending to her vegetable garden.