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.
Course Salad
Author All that's Jas
Ingredients
1large Sweet Potato
3cupsmixed Spring Baby Greens
1/3cupFeta Cheese
1/3cupdried Cranberries
¼cupSunflower Seeds
2Green Onionsscallions
4-5fresh Strawberries
¼cupchopped Cilantro
1tablespoonDried Oregano
1teaspoonCumin
1tablespoonOlive Oil
Pinchof Salt and freshly ground Black Pepper
Dressing:
2tablespoonsOlive Oil
½teaspoonMinced Garlic
2teaspoonsHoney
1tablespoonWhite Wine Vinegar
Salt and freshly ground Black Pepper to taste
Instructions
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.