Autumn, Salad, Sides, Vegetarian
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Sweet Potato “Salad”

What constitutes a salad? Is it that it must contain something green? Then how can certain pastas be considered salad? Is it that it must be cold? Then how can there be warm salads? Whatever it may be, this dish has both green and is cold…therefore it must be a salad (no matter how little green there actually is).

Quite often, lunch time salads can leave us bored and hungry. I love to come up with creative and filling ideas that hold me through most of the afternoon while remaining healthy. Lunch or breakfast is a great time of day to pack in the carbohydrates, since your body still has many hours of the day to metabolize them. Whether this be through squash, potato,  hearty vegetables like broccoli, or legumes such as chickpeas, there really is a lot of room to play with this subjective “salad” category that expands beyond lettuce and its toppings.

Here, I boiled and diced sweet potato, and paired it with tomato, chopped parsley (the green!), walnuts, goats cheese, and finished with balsamic glaze. Sweet potato is surprisingly packed with protein. Together with the walnuts and hint of goats cheese, this “salad” provides a protein and carbohydrate punch, ensuring that you’ve got enough energy to power through those dragging afternoons at work.

We’d love to hear some of your ideas on creative salad creations. Let us know in the comments below!

RECIPE

Yield: 2 servings (about 2 cups)

Ingredients:

  • 2 medium sized sweet potatoes
  • 4 cups water
  • 1 medium vine tomato
  • 1/4 cup walnuts
  • 1/2 pkg (about 2 tbsp goats cheese)
  • 1/4 cup chopped parsley
  • balsamic glaze to finish

Method:

  1. Begin by bringing water to boil in a medium pot, over high heat.
  2. Prepare the sweet potato by peeling and dicing into bite sized pieces. Add to water and let boil for 10 – 15 minutes, until fork tender. Drain and set aside to cool.
  3. Combine diced tomato, parsley, and walnuts in a large bowl. Once sweet potato pieces have cooled, add to the mixture and gently stir to combine.
  4. Just before serving, top with goats cheese and finish with a healthy drizzling of balsamic glaze.
  5. NOTE: You can either make your own balsamic glaze by reducing down balsamic vinegar (ie. 1/2 cup vinegar for 1/4 cup glaze), or take the easy route like me and buy the ready made glaze from the grocery store 🙂
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