I don’t know about you but I could eat salads all year long, even in the chilliest of weather. The type of salads I crave does tend to change from season to season. In the warmer months there’s nothing quite like fresh corn or tropical mangoes atop crispy Romaine, while October-March cry out for rich nuts and cheeses. This yummy Winter Salad is made bright with roasted sweet potatoes, which contrast beautifully against the dark leafy spinach. A touch of honey goat cheese and slightly sweet slivered almonds round out this simple and festive (and quite healthy) salad. Serve with a nice piece of grilled chicken or fish and your meal is complete.
Fall/Winter Salad
Ingredients:
1 bag or head of organic spinach
1 sweet potato peeled and diced into 1/2 inch cubes
sprinkle of cinnamon
3 ounces crumbled goat cheese (regular or honey flavored)
1/3 cup sliced almonds (or a honey/sweetened variety)
Dressing:
1/3 cup good quality balsamic vinegar
1 tbsp agave nectar (regular or maple flavor)
1/4 tsp garlic powder (optional)
DIRECTIONS:
Preheat oven to 400.
Place sweet potato on a baking sheet or foil. Spray with Pam and sprinkle with salt and pepper and cinnamon. Roast for 25 minutes or until soft and slightly caramelized but not burnt. Remove from oven to cool slightly for 5-10 10 minutes.
In a large bowl, place the spinach, goat cheese and nuts. Mix balsamic, garlic powder and agave together in a small glass bowl. Just before serving, microwave for 20 seconds. Toss sweet potatoes into bowl followed by your dressing and mix well. Divide among 4 plates. Serve with a lean protein.
