One more salad...for Autumn (and Janina)
Finally....I have the second of your Autumn recipes ready for your enjoyment!
For those of you that may be new to the blog, this is a special feature that I have created to provide you with an assortment of healthy meal ideas that are suited for the seasons (Spring, Summer, Autumn, and Winter)
These recipes include baked items, main entrees, beverages, and even some desserts. The idea is to help you to find a true balancing point in your life while at the same time giving you some delectable meal choices.
I hope you enjoy this one as as well!
2 small sweet potatoes (chopped or diced)
1 small red onion
1/4 teaspoon of ground black pepper
1/2 teaspoon of ground cinnamon, divide into two separate 1/4 teaspoons
1/2 cup of balsamic vinegar
1/4 cup of honey
2 tablespoons of minced chives
4 cups of Bibb lettuce or baby arugula
3 medium-sized radishes, sliced paper-thin
Preparation:
Preheat oven to 400 degrees Fahrenheit. Toss sweet potatoes with red onion, black pepper and 1/4 teaspoon of cinnamon in a medium bowl. Place on parchment-paper-lined baking sheet and roast until tender (45 minutes average).
While ingredients are baking, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together Bibb lettuce or arugula and radish slices in a separate medium-sized bowl.
Serving Suggestion:
Arrange lettuce or arugula on salad plates. Toss cooled sweet potato & red onion mixture over leaves & serve cool or at room temperature. Garnish with cherry tomatoes if preferred.
I know this is an unusual item to add to your fall and holiday related meals. Salads are usually a warm weather option, but you really should try making this salad to broaden your culinary horizons.
These recipes include baked items, main entrees, beverages, and even some desserts. The idea is to help you to find a true balancing point in your life while at the same time giving you some delectable meal choices.
I hope you enjoy this one as as well!
The Last Salad (Before Autumn)
2 small sweet potatoes (chopped or diced)
1 small red onion
1/4 teaspoon of ground black pepper
1/2 teaspoon of ground cinnamon, divide into two separate 1/4 teaspoons
1/2 cup of balsamic vinegar
1/4 cup of honey
2 tablespoons of minced chives
4 cups of Bibb lettuce or baby arugula
3 medium-sized radishes, sliced paper-thin
Preparation:
Preheat oven to 400 degrees Fahrenheit. Toss sweet potatoes with red onion, black pepper and 1/4 teaspoon of cinnamon in a medium bowl. Place on parchment-paper-lined baking sheet and roast until tender (45 minutes average).
While ingredients are baking, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together Bibb lettuce or arugula and radish slices in a separate medium-sized bowl.
Serving Suggestion:
Arrange lettuce or arugula on salad plates. Toss cooled sweet potato & red onion mixture over leaves & serve cool or at room temperature. Garnish with cherry tomatoes if preferred.
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| Autumn Salad ingredients |
I know this is an unusual item to add to your fall and holiday related meals. Salads are usually a warm weather option, but you really should try making this salad to broaden your culinary horizons.
So, are you going to try making it?
OMG!!! Thank you for including me in your post title, Kurt!! What a surprise (and it isn't even my birthday yet!!) Thanks!!
ReplyDeleteOne more salad for the fall, huh?
OK, I was on my way to the grocery store anyway so, I will just pick up a few more items to make this salad. Nice picture too!!!
Thank you for commenting, Janina!!
ReplyDeleteI had you and your spouse in mind when I asked my friend for a Fall-related recipe. I told her I wanted something that would be hearty & healthy at the same time. This is the end result.
I have made this salad myself a couple times in the past week & I have been very pleased with it. I know you and your spouse will enjoy it too!
Let us know what you think on the blog! Thanks again for commenting!!
Thank you, Kurt!! I know that my husband will enjoy this recipe because he STILL raves about your blueberry corn muffins!
ReplyDeleteIn fact, I have made them at least three times in the past month for him and his co-workers!
Keep 'em coming!
This is the first recipe of yours that I have ever tried to make and I am very surprised by how easy it was to make. It tastes real good with a raspberry vinaigrette over it. If you don't mind I am going to share this with my mom so she can make this on Thanksgiving.
ReplyDeleteThanks for the kudos, germayn!!
ReplyDeleteI'm glad you enjoyed making & eating the salad. Although it is my friend that gave me the recipe, but it is no doubt simple to make & delectable to eat. This will be the last salad I plan to post until Spring next year, so enjoy & try out some of the other recipes I have posted previously.
Thanks again, germayn!