SEATTLE —
The Fall Salad You Won't Be Able To Quit
Makes 2 servings
It’s not even an exaggeration. Have a busy week ahead? Make this salad. Not sure what to make? Make this salad. Have a party to take a dish to? Take this salad. The dressing and sweet potatoes can be prepped ahead of time for easy assembly. Add avocado and cheese right before serving.
Ingredients:
Salad
- 1 large or 2 small sweet potatoes or yams, chopped into ½ inch cubes
- Olive oil
- Sea salt
- 1 large or 2 small heads butter lettuce
- 1 small green apple, chopped into ½ inch cubes
- ½ avocado, cubed
- ¼ cup chopped fresh herbs like chives, dill and/or basil (or a mixture)
- sprinkle of toasted pumpkin seeds (optional)
- crumbled goat or feta cheese (optional)
dressing:
- ½ cup olive oil
- 2-3 tablespoons red wine vinegar
- 2 tablespoons dijon mustard
- 1 cup basil leaves
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- ½ teaspoon pepper
Directions:
- (Can be done ahead of time): Preheat the oven to 400ºF and line a baking sheet with parchment paper. Cut the sweet potato into cubes, toss with olive oil and sea salt and bake for 30 minutes until you can easily poke them with a fork. Remove and let cool.
- Meanwhile, or when ready to serve, blend all dressing ingredients together. Add the rest of the salad ingredients to a serving bowl. Toss with dressing and sprinkle with extra chopped herbs to serve.
Recipe from The Simply Real Eating Cookbook by Sarah Adler of www.simplyrealhealth.com
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.