This is one of my favorite salads for when it’s not really salad season. If you’re looking for a powerhouse breakfast, consider topping this salad with a fried egg. See, a recipe perfect for any time of day!
FYI-two cups of cubed sweet potato is about 1 medium sweet potato. Same for your red onion. Also, this salad doubles up nicely for a dinner party.
Sweet Potato Salad
- 2 cups sweet potato ½-inch cubes
- 2 cups red onion ½-inch cubes
- 3 tbsp olive oil
- 4 sprigs thyme
- 2 sprigs sage
- 1 tsp salt
- 1 tsp pepper
- ½ cup panko bread crumbs
- 1½ tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp maple syrup
- salt and pepper to taste
- 3 tbsp olive oil
- 5 oz spinach
- ¼ cup goat cheese
- ¼ cup craisins
- ½ cup pepitas optional
- thyme optional
- Preheat the oven to 450°F. Line the baking sheet with parchment paper. Place the prepared potatoes and onion on the sheet. Add all the remaining roasted vegetable ingredients to the pan, toss to coat. Bake for 25 to 30 minutes or until lightly charred, stirring halfway through.
- Meanwhile, heat a skillet over medium heat. Add the panko and toast until golden, about 3 minutes. Set aside.
- In a serving bowl, whisk together all the dressing ingredients until olive oil and vinegar become one.
- If serving immediately – Add the greens ingredients into the salad bowl along with the roasted vegetables (remove the sprigs of herbs) and breadcrumbs. Toss to combine.
- If prepping ahead – add the spinach, goat cheese, breadcrumbs, craisins and pepitas to one container. Package the roasted veggies in another and the dressing in its own container. When it's time to eat, reheat the roasted veggies and toss everything together.
- Skip the breadcrumbs
- Skip the goat cheese
- Add any leftover meat you have around. Shredded chicken is tasty, as is sliced sausage.
- Alternatively, consider serving with a fried egg on top.