This would be a 100% perfect salad if it were fall. But if there’s one thing I’ve learned from the corona outbreak, it’s to work with what you have. Happily, I’ve also learned that “making do” can be… delicious!
You see, way back in the depths of my panty, there were sweet potatoes left from last fall’s CSA harvest. And no way was I going to let them go to waste now!
“Yes,” my oldest keeps saying, “this is when your style of eating pays off Mom!” What she means is that local eaters (2 CSAs, meat in bulk from local farms) always have a lot of food lying around the house.
The fresh greens also came from one of my CSAs, even though they aren’t “in season” now. At this time of year, they do a small harvest from greenhouses which usually goes to restaurants. Since that business has dried up, some local families are helping to rescue them—and treating ourselves!
And I’ll share one final tip for good anytime eating. Always keep organic lemons and limes in the freezer. (I just pop them in a bag and pull out as needed.) The juice is much tastier than bottled and then you have zest you can use too.
I am working especially hard to get my veggies in now and find that a creative salad can be good for 2-3 servings. It’s a habit I think I’ll take with me. Even when this is all a memory.
Roasted Sweet Potato:
- 1 large sweet potato, cubed
- 1 Tablespoon olive oil
- 1 teaspoon ground cinnamon
- ¼-1/2 t salt
Tahini Lime Dressing:
- 2 Tablespoon tahini
- 1 Tablespoon olive oil
- ¼ teaspoon ground ginger
- 2 Tablespoon lime juice
- 1 Tablespoon very hot water
- ¼ c dried cranberries
- ¼ cup pecan halves
- 6 cups fresh salad greens (see note)
Toss sweet potato cubes in olive oil, cinnamon and salt. Roast at 375 for about 20 minutes until tender, or pan fry on medium high until tender. Set aside to cool.
To make dressing, mix tahini and hot water so tahini is softened, then whisk in remaining ingredients.
Divide salad greens between four bowls. Top each with about a tablespoon of pecans and another tablespoon of dried cranberries. Divide cooled sweet potato cubes among the four salads and drizzle with dressing.
I have been using about 2 cups/person with both spinach and lettuce for more variety and nutrition.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1205mgCarbohydrates: 24gFiber: 4gSugar: 11gProtein: 4g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
- Low-Carb Salmon BLAT Lettuce Wrap
- Jammy Brie Grilled Cheese, Bacon Optional