Greens, Sprouts & Sweet Potato Salad Print Recipe Print Recipe

 

Excuse me while I speak in past tense here.

I made this salad before getting pregnant and 5 months later, I can just now stomach to even look at all these photos. Remember that sweet potato and avocado obsession? Yeah, this baby won’t let me go near them without activating my gag refluxes.

However, pre [or hopefully post] pregnancy, this salad is an absolutely delightful!

 

 

I wasn’t a big into sprouts in my earlier days. Not that I didn’t like them, but they were never on my radar.

Kind of like Rutabagas.

I’ll change that. Someday.

 

 

Sweet potato friiiiiiiiiies!

You can’t beat a salad that’s topped with candy fries.

 

 

I love print magazines.  They’re my travel companions and oftentimes, my inspiration.

Since I hadn’t experimented much with sprouts, this recipe from Food and Wine was intriguing to me. I played around with different flavors and tweaked the dressing to fit with that I had [& liked]. Although its a unique combination of flavors, they all work together and make for one rockstar salad.

This is also a great salad to serve to guests or contribute to a potluck. Or just keep for yourself and save the leftovers for tomorrow’s lunch.

 

Alright, time to dig in!

 

 

Greens, Sprouts & Sweet Potato Salad

PRINT Recipe

Ingredients

  • 1 pound sweet potatoes, peeled and cut into 2-by-1/3-inch sticks
  • 5 tablespoons extra-virgin olive oil
  • salt + pepper
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon gluten-free tamari
  • 1 teaspoon honey
  • 2 cups sprouts
  • 1 romaine heart, coarsely chopped
  • 4 small Japanese, Persian or 1 English cucumber, diced
  • 2 cups packed mesclun
  • 2 large scallions, finely chopped
  • 8 olives, pitted and chopped – I used green
  • 1 avocado, diced
  • 1 tablespoon sesame seeds – white or black

 

Directions

Preheat the oven to 450°. Line baking sheet with parchment paper. Toss the sweet potato sticks with 1 tablespoon of the olive oil, then spread in an even layer on prepared baking sheet. Season with salt. Bake for 12 minutes, or until the sweet potatoes are nice and tender.

For the dressing: In a small bowl, whisk together lemon juice, tamari, honey and the remaining 1/4 cup of olive oil. Season the dressing with salt.

In another small bowl, toss the sprouts with 1 tablespoon of the dressing and let stand for 10 minutes to marinate, then tossing a few times.

In a large bowl, combine the romaine, cucumbers, mesclun, scallions, olives and avocado and toss to combine. Add the remaining dressing and toss again. Transfer the salad to a large serving bowl or platter, top with the roasted sweet potatoes and marinated sprouts. Sprinkle with the sesame seeds and serve immediately. Enjoy!

 

*gluten-free *dairy-free *vegetarian

Adapted by Food & Wine

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  • http://www.heathersdish.com/ Heather

    it sounds incredible!  don’t worry, your pre-preggo foods will come back soon :)

  • http://citychic.me Krista

    Looks delicious! I’m sorry you can’t enjoy it right now but thank you for sharing it with all of us…totally trying it this week.

  • http://jenncuisine.com/ Jenn

    Oh I could so go for this right now! And yes, you will be able to enjoy it again I promise :)  

  • Carlene RD

    I really like how you balance the fries with the leafy greens. I like to do the same thing with roasted potatoes, pasta, etc.I always try to make yummy greens the base!

  • http://www.gimmesomeoven.com/ Ali @ Gimme Some Oven

    This looks stunning!  Love the colors.  And LOVE the sweet potato topping!!  So glad you can enjoy this one again.  :)

  • http://www.athoughtforfood.net/ Brian @ A Thought For Food

    I could eat this every single day for the rest of my life.  It looks magical!

  • http://twitter.com/laurens_latest Lauren Brennan

    Looks DE-licious!

  • Katie

    I want to come over for lunch. I’ll eat allll your veggies for you. 

  • http://cookieandkate.com/ Cookie and Kate

    Sweet potato fries and salads are two of my favorite things and you’ve combined the two! Brilliant. 

  • http://twitter.com/GFTravelette Adina Marguerite

    What a great idea! Love the sweet potato fries on top of the salad. I think I’m going to try it this week with some lettuce from our garden!

  • http://www.bevcooks.com/ Bev Weidner

    Holy crap I’d love a truck of this salad. Pronto. 

  • http://www.bakeyourday.net/ Cassie @ Bake Your Day

    This is fabulous Lisa. I hope you can enjoy it again soon!! 

  • Katrina @ Warm Vanilla Sugar

    AWESOME! This is just the salad I need for my girls get together!!

  • http://thoroughlynourishedlife.com/ Amy

    I didn’t even know what I was craving for dinner tonight (never mind the fact that I haven’t had lunch yet :) ) but now I know exactly what I will be having! Thanks for the inspiration and the salad candy…

  • http://www.sprinklejoy.net/ Liz Tesar

    Sweet Potato Fries in a salad??? Now that’s a great combination!

  • http://twitter.com/heatherchristo Heather Christo

    This salad is just so gorgeous Lisa!!

  • Anonymous

    Hey you, I’ve been trying to track down your email – 1. to thank you for everything and 2. i’ll be in town almost all of next week! Here’s my email if you have a moment lisa.edel.thiele [at] gmail [dot] com

  • http://www.afarmgirlsdabbles.com/ Brenda @ a farmgirl’s dabbles

    Gorgeous salad – I love the sweet potatoes in it!

  • http://www.afarmgirlsdabbles.com/ Brenda @ a farmgirl’s dabbles

    Ha! I have trouble getting my photo to show up on your site, so I tried that + image thing. Completely didn’t mean to add my photo like that! :)

  • Alexis Ann Anderson

    This looks so delicious. I am a sweet potato fry addict, so topping a salad with them looks heavenly. YUM. 

  • Jenny @ BAKE

    This salad looks gorgeous! your photos are so beautiful!

    http://www.bake-online.co.uk