This is my new favorite salad… and I don’t throw words like “favorite” or “best ever” around lightly. You may have noticed that I love roasted sweet potatoes in just about any salad (as evident here, here, and here) but this combination – with roasted tomatoes, roasted apples, corn, and a tangy/smoky chipotle dressing – was so good that I made it for dinner two nights in a row.
The first night, I made this as a lazy-girl dinner. Jack was out of town so for an easy “by myself” dinner I decided to roast the things (pictured above) that that had just arrived in my Farmhouse Delivery box. I made a quick (yet super delicious!) dressing and tossed it all together with toasted pepitas for crunch.
The second night, I was so excited to recreate it for Jack because I just couldn’t get it out of my mind. Am I the only person who goes to bed dreaming of things like sweet potatoes and apples?
In my humble opinion, this is late-summer-early-fall produce perfection. Be sure to make this while you can still find a few cherry tomatoes in season!
- 1 medium sweet potato, chopped
- 1 large gala apple, cored and chopped
- ¾ cup cherry or grape tomatoes, sliced in half
- 1 ear of fresh corn, husked
- extra-virgin olive oil, for drizzling
- ¼ cup pepitas, toasted
- two handfuls of baby spinach and/or arugula
- sea salt and freshly ground black pepper
- ¼ cup feta cheese, optional
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chipotle paste (or chipotle powder)
- 2 teaspoons apple cider vinegar
- ¼ teaspoon honey (or maple syrup if vegan)
- sea salt and freshly ground black pepper
- Preheat oven to 350°F, and line a large baking sheet with parchment paper.
- Toss the sweet potatoes, apple, and tomatoes onto the baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 30 to 35 minutes until the edges of the sweet potato are golden brown, tossing halfway through.
- Meanwhile wrap the ear of corn in foil and place it in oven during the last 15 minutes of roasting time.
- In a small bowl whisk together the olive oil, chipotle paste (or powder), apple cider vinegar, honey (or maple syrup), and a pinch of salt and pepper.
- Place the baby spinach and/or arugula in a large bowl along with the roasted sweet potatoes, apples and tomatoes. Slice the kernels off the corn and add them to the bowl as well. Toss the salad with the dressing and feta cheese, if using. Season to taste with salt and pepper.
Other posts you may enjoy...
sweet potato & pomegranate salad |
sweet potato & cranberry salad |
green bean, potato and corn salad |
Green Bean & Purple Potato Salad |
sweet potato quinoa & cotija |
grilled potato & arugula salad |
from Love and Lemons http://ift.tt/1NTxNFR
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