Cool to room temperature. Roasted Sweet Potato Salad with Spinach and Grapes The Roasted Root sweet potatoes, red onion, baby spinach, cayenne pepper, sea salt and 6 more Cold Sweet Potato Salad with Cranberries and Pecans Just a Little Bit of Bacon Guys. Place baby spinach, onion and half almonds in a bowl. Place green beans in a large skillet; add water. Just mix the lettuce, cranberries and pumpkin seeds in a large salad bowl and store in the refrigerator. Place the greens in a large bowl. I think what really makes this one is the tangy dressing paired with the sweetness of the potatoes and cranberries! Two things I love most about sweet potatoes are: 1. Toss the warm wheat berries and hot sweet potatoes over them so they wilt slightly from the heat. Place the sweet potatoes in a large bowl; drizzle with the canola oil mixture and toss to coat. Fill a pot with salted water and add the wheat berries. Fresh Express COVID-19 Mitigation Strategies, 2 large sweet potatoes, peeled and cut into 3/4-inch cubes, 2 (5-ounce) packages Fresh Express® Spinach & Arugula. organic sweet potatoes (about 3 large), peeled & cubed 1 small diced red onion 2 tbs. I loved it so much I had to have it for breakfast again the next morning!! For greens, I chose 2/3 arugula, 1/3 spinach. Simple yet richly flavorful. Right away. It was so good, and the kids seemed to like it, too. I do love the smoother and creamier texture of butternut, so I’ll usually peel 1 maaaybe 2 a season. If there is a poster child for amazingly healthy and delicious, this is it. I like the different textures you have going on here! Thank you! So adored both the flavours and textures- sweet, salty, tangy, chewy, nutty…. Once you pop them in the oven, the house almost instantly smells like Thanksgiving. When ready to serve, toss ingredients and drizzle each salad with dressing. It just seems right for this time of year doesn’t it? I like that it seems light and hearty at the same time, will definitely give this a try soon. Preheat oven to 200°C / 390°F. *To cook the wheat berries (you can do this ahead of time): I cook these like pasta, not like rice, so the ratio of water doesn't matter - you just need to make sure the water covers them. In a small bowl, combine the canola oil, cinnamon, nutmeg, rosemary and salt. In one version or another, we’ve probably eaten this salad five times in the last couple of weeks. What a lovely, colourful and fresh looking yet substantial salad. Cool to room temperature. . I am in love with this meal. It's the perfect salad to transition into fall with. This looks good. Whisk dressing ingredients together and keep refrigerated in an airtight container. If most of your water has been absorbed but your wheat berries are still crunchy, add more water and continue simmering. Copyright © 2020 Love and Lemons, LLC. Watch simple and tasty how-tos,tips and recipes. Skip the feta to keep it dairy-free as well. I have given this a lot of thought….I’m pretty sure this is the best salad I’ve ever made/eaten. Top with the sweet potatoes, green beans, and walnuts. Cool to room temperature. Try apples, radishes, snap peas, water chestnuts or any kind of nut or seed. Place the mixture on the tray and roast for about 20 minutes, or until the sweet potatoes soften. A hearty salad filled with wheat berries & roasted sweet potatoes tossed with greens & a warming apple cider-cinnamon dressing. Yep. Perfect cold weather night meal! Can be made a day or two ahead of time. Gently toss again. Arrange sweet potatoes in a single layer on a baking sheet. Bring to a boil, then reduce the heat and simmer for about 1 hour (sometimes longer). Toss sweet potato with olive oil, salt and pepper, spread onto tray. Once the cranberries begin to pop, add the balsamic vinegar and orange zest. When you’re ready to serve the salad, add a little at a time, again tossing gently to distribute In a small bowl, combine the canola oil, cinnamon, nutmeg, rosemary and salt. Cool to room temperature. Bring the orange juice and sugar to a boil in a small saucepan. Bake for 25 to 30 minutes or until tender. Perfect combination of ingredients in both the salad and the dressing. this looks gorgeous. Arrange sweet potatoes in a single layer on a baking sheet. Shake Dressing ingredients in a jar. Cool to room temperature. So good. yes yes yes. You can do this one day in … ), ¼ cup toasted pumpkin seeds (toast on a small skillet for 30 seconds or so). Purée half of the dressing in a food processor; combine with remaining dressing and mix well. (In the photo I have some sage on my baking sheet, you can roast your sage so it gets a little crispy, but take it off before the sweet potatoes are done). Peel and cut sweet potatoes into 1/2” cubes. Bake for 25 to 30 minutes or until tender. After that place the walnuts and dried cranberries on the salad, followed by the feta! Gorgeous photos. They are done when they have a soft but still firm, not mushy, bite. Toss. :D, I made this last night for dinner, it was great! Arrange sweet potatoes in a single layer on a baking sheet. You get the sweet, tart, savory, and saltiness you desire in every bite. This made a fabulous dinner this evening! You are so right about sweet potatoes vs. butternut squash. I’ve been eating similar salads too recently (I love that combination of the sweet potato with feta). This is so happening in my kitchen soon. Place cubed sweet potato on baking tray and coat with 1/2 to 1 tablespoon olive oil. Season with salt and pepper to taste. Add some crunchy texture for interest. Combine three holiday side dishes—sweet potatoes, green beans, and cranberries—with Fresh Express® Spinach & Arugula and create a delicious salad. Now that it’s been a little bit colder here, this has been the perfect soul-warming kind of meal to cozy up to with a bottle of red wine. Thank you so much for sharing. Taste and adjust seasonings, and set aside. I just made this as a practice run for thanksgiving. Place the sweet potatoes in a large bowl; drizzle with the canola oil mixture and toss to coat. Taste and adjust seasonings, and serve. Chop the sweet potato into bite-sized cubes. Once they’re cool, add in cranberries, feta and parsley, stirring gently to mix. Your email address will not be published. They take less strength and finger-losing risk than butternut squash, and 2. You must make it now. We love to eat, travel, cook, and eat some more! Arrange Fresh Express® Spinach & Arugula in a large serving bowl. In a small bowl, combine the canola oil, cinnamon, nutmeg, rosemary and salt. Your email address will not be published. Bring to a boil over high heat; cover and cook for three minutes. … Roast the sweet potatoes: Preheat your oven to 400 degrees. Thanks a lot for sharing the recipe! A slight crunch from the wheatberries and the soft sweet potatoes! sweet potatoes are cooked, place in a large bowl and allow to cool. The textures sound so great together and the dressing looks light + perfect. Drizzle with some olive oil, sprinkle with salt and pepper, and roast in the oven for 20-30 minutes, or until the edges start to turn darker and roasty. Thanks for these recipes! Refrigerate until ready to serve. As written this salad is gluten and grain-free.