Bright, refreshing, and jam-packed with tomato, zucchini, green beans—and of course, sweetpotatoes!—this salad is summer on a plate.
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Another amazing salad idea brought to you by one of our favorite blogs, What's Gaby Cooking? As summer fast approaches, it's a great time to start thinking about Sweetpotatoes in refreshing dishes that pair perfectly with sunshine and relaxation!
4 red California sweetpotatoes, skin removed and cut into ¾ inch cubes
2 tablespoons olive oil
kosher salt and freshly cracked black pepper.
3 pieces corn on the cob
½ cup crumbled feta
1 lemon, juiced
2 teaspoons champagne vinegar
1/3 cup olive oil
kosher salt to taste
Preheat a gas or charcoal grill to medium high heat.
In a medium bowl, combine the cubed California sweetpotatoes, olive oil, salt and pepper and toss to combine.
Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the sweetpotato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.
Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.
Once the sweetpotatoes are fully cooked and fork tender, carefully remove the sweetpotato parcels from the grill and transfer the sweetpotatoes to a bowl.
Brush the cob on the cob with olive oil and transfer to the grill. Cook until slightly blackened. Remove the corn from the kernel and add to the bowl of sweetpotatoes. Add the feta cheese and fresh dill and toss to combine.
Whisk together the ingredients for the lemon vinaigrette and drizzle a little bit on top of the sweetpotatoes, tasting and adding more if needed. Adjust salt and pepper and serve.
Our blogger friend What's Gaby Cooking is at it again! Check out her new spin on the traditional Cobb Salad which substitutes California sweetpotatoes for hardboiled eggs. We are definitely sweet on this recipe!
Serves: 20 side servings
2 pounds of California sweetpotatoes, cut into small cubes
5 teaspoons olive oil, divided
1 clove garlic, minced
1 medium yellow onion, finely chopped
2 teaspoons minced fresh ginger
½ teaspoon ground cumin
1 teaspoon turmeric
1 bunch red kale, stems removed, leaves sliced into wide ribbons
1 cup lentils
1 cup low-sodium vegetable broth
¼ teaspoon Kosher salt
Freshly ground pepper
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
2 teaspoons grainy Dijon mustard
3 tablespoons olive oil
1. Preheat oven to 400 degrees F. Toss cubed sweetpotatoes with 1 tablespoon olive oil and spread on a foil-lined baking sheet. Roast sweetpotates for 20-25 minutes, until tender, shaking pan one or two times during cooking.
2. Heat 2 teaspoons olive oil in a medium pot over medium-high heat. Add the garlic and onions and sauté for 3 minutes. Add the minced ginger and sauté 1 minute more. Stir in the cumin and turmeric for 30 seconds.
3. Add kale and ½ cup water and cook, stirring frequently, until the kale is cooked down. Remove the kale and onion mixture from heat and transfer to a large mixing bowl.
4. Place lentils, 1 cup broth, and 1 cup water in the pot, bring to a boil, lower heat and simmer covered for 20-25 minutes until water is absorbed and lentils are cooked, but not mushy.
5. In a small bowl, whisk together all the dressing ingredients.
6. Combine lentils and roasted sweetpotatoes with kale mixture. Toss with dressing and season with salt and pepper. Serve warm or at room temperature.
Like Superman and Wonder Woman, sweetpotatoes and kale are one dynamic duo. Jessica Levinson, from Nutritioulicious created this Kale & Sweetpotato Lentil Salad partnering two super foods both rich in essential nutrients. It’s a perfect healthy salad whether you’re trying to leap tall buildings in a single bound or just enjoying the summer sun.