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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