Fall Salad

I’m still playing with this one.  Ate a huge bowl for dinner last night and can’t resist sharing. Not sure the dressing is perfect, but I love the cardamom with the roasted sweet potatoes and goat cheese. And it is truly beautiful on the plate–Give it a try, and let me know if/how you tweak the dressing.

 Serves 3-4 as side salad. Approximate.

2 medium sweet potatoes, peeled and cut into ½“ dice
1-2 T olive oil
Sea salt
5 oz. baby spinach
3oz crumbled goat cheese
1/3 c. (or more) roasted, salted pepitas

2 T. honey
1 T. poppy or balsamic vinegar
1-2 T olive oil
¾ tsp. freshly crushed cardamom seed
2-3 tsp. water (opt.)

Toss sweet potato with olive oil and salt and roast in a 375 degree oven for 35 minutes, or until lightly roasted.

In a large bowl, whisk together honey, vinegar, 1 T. olive oil and cardamom until combined. Taste. Add additional oil if too intense. Consider thinning with water. Toss spinach, pepitas and feta with dressing. Spoon warm sweet potato on top.

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