Roasted Sweet Potato Salad with Cranberries, Walnuts, and Goat Cheese

Roasted Sweet Potato Salad

You know that feeling the week after the holiday season, or a vacation, when you just want a bowl full of veggies, because you haven’t had enough recently? Because I do! And salads like this are the answer. A bowl full of greens, but also sustenance — sweet potatoes, walnuts and goat cheese!

And, this salad is one even veg-haters will like (said it already, but: potatoes, cheese, nuts… I mean is it even a salad? You don’t have to tell them there’s — ehem - kale under all those potatoes).

Sweet potatoes are one of my favorite roots. Their flavor is SO good, and they pair well with virtually anything. They are also super rich in beta carotene (dark orange sweet potatoes have more beta carotene than carrots!) and vitamins A and C. 🙌

Roasted Sweet Potato Salad

The whole thing is then drizzled with an apple cider vinaigrette which has shallots and dijon mustard and even a little bit of honey — just the right balance of sweet and acid. It’s a pretty classic vinaigrette and one that you can use on just about any kind of salad or with any veggie (not just this salad!). (And if you don’t have shallots, it’s OK to skip them — but they really are good and worth the effort, so go ahead and just add them to your grocery list right now).

Lastly, if you’re into meal planning (I’ve never been that organized, but if you are, I’m in awe), you can make a big sheet pan of sweet potatoes ahead of time. Use some of them on this salad for light lunches throughout the week, and use the other half as a side with this Parma Rosa Chicken for dinner.

Roasted Sweet Potato Salad

P.S., If you like this salad combo, you may also like this Fresno Mint Broccoli Salad with Sweet Potato!

Roasted Sweet Potato Salad with Cranberries, Walnuts, and Goat Cheese

Published January 8, 2018 by
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Serves: 6   |    Active Time: 50 minutes



Ingredients:

  • 2 medium sized sweet potatoes, roughly diced
  • 1 tablespoon oil, such as avocado
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 cups kale, stems removed and torn into bite-sized pieces
  • 1 teaspoon lemon juice
  • 1/4 cup dried cranberries
  • 1/3 cup walnut pieces, toasted
  • 1/4 cup goat cheese crumbles

  • For the vinaigrette:
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon honey
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1/16 teaspoon salt
  • 1/16 teaspoon ground black pepper

  • Directions:

    1. Roast sweet potatoes: Preheat oven to 400°F. Toss potatoes in 1 tablespoon oil, and sprinkle with salt and pepper. Spread in a single layer on a sheet pan. Roast in oven for 40-45 minutes, until sweet potatoes are soften all the way through and crisping on the edges. Set aside to cool.
    2. Prep the kale: place torn kale pieces in a salad bowl. Drizzle with lemon juice. Using your hands, massage the kale with the lemon juice until the kale is bright green (Why do this? It makes is softer, easier to digest, and nicer to eat).
    3. Top kale with sweet potatoes, cranberries, walnut pieces, and goat cheese crumbles.
    4. Make vinaigrette: combine all ingredients for vinaigrette in a jar and shake to combine. Drizzle vinaigrette over salad, and serve.

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    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping
    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    I grew up on the sort of sweet potato casserole that is topped with marshmallows, and I love the stuff.

    One Thanksgiving in California is vividly stamped in my mind — the year we visited my grandparents and I realized for the first time that my grandma cooked almost every dish for Thanksgiving dinner in the microwave. IN THE MICROWAVE! Coming from rather culinary parents, it was a bit of a shock, and I’m not sure why I hadn’t noticed in previous years (I don’t even remember other Thanksgiving dinners at their house; maybe this was a first).

    Anyways… this sweet potato casserole is not made in the microwave (do I even need to say that?) and so it’s off to a far superior start already! But it’s also been revised in other ways, calling for less sugar and being topped with crumbly, crispy pecans and oats instead of marshmallows. Because, sugar and marshmallows just don’t leave me feeling my best.

    Sweet potatoes are quite sweet as they are, so adding sugar to the filling feels unnecessary (most recipes call for 1/4 to 1/2 cup of added sugar). In this version the filling is “natural,” meaning all the sweetness comes from the sweet potatoes, and the topping is made with maple syrup and cinnamon (which has sweet notes of it’s own!).

    As Oliver would say, this dish comes out of the oven “smelling sweeter than a plate of yams with extra syrup.”

    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping
    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    Tip: Cook the sweet potatoes ahead of time! You can cook the potatoes up to three days before you’re going to make this casserole. Here are a couple of ways to cook them (affiliate links ahead!):

    • In an Instant Pot: Place whole sweet potatoes in your Instant Pot with 1 cup of water (use a steamer basket if you have one). Use manual mode and set to high for 15 minutes (vent in sealed position). Allow pressure to release naturally, then open pot. Allow potatoes to cool, and then remove skins, which should easily pull off at this point.

    • In an oven: Preheat oven to 425°F. Prick sweet potatoes with a fork and rub with oil (such as coconut oil). Place potatoes on a baking sheet lined with aluminum foil or a sil-pat and bake for 45 minutes.

    In both of these methods, the natural sugars in the sweet potatoes will caramelize so that your sweet potato casserole tastes sweet without the added sugar.

    Thanksgiving is THIS WEEK. What else are you making? What’s your favorite thing once you sit down at the table?

    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    Published November 20, 2018 by
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    Serves: 4   |    Active Time: 4 hours



    Ingredients:

  • 3-4 cups mashed sweet potato
  • 1/4 cup half and half or canned coconut milk
  • 3 tablespoons melted butter or coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

  • For Crumble Topping:
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup maple syrup
  • 1/3 heaping cup rolled oats
  • 1 heaping cup pecan halves

  • Directions:

    1. Preheat oven to 350°F.
    2. Combine the first five ingredients in a mixing bowl and stir until well incorporated.
    3. Spread sweet potato mixture in an even layer in a 9x9 baking dish.
    4. In a separate bowl, combine ingredients for crumble topping. Spread crumble topping in an even layer over the sweet potatoes.
    5. Place baking dish in the middle rack of the oven and bake 25-30 minutes. Sweet potatoes should be warmed through and pecans on top should be lightly toasted. Allow to cool 10 minutes before serving.

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    Cranberry-Pinot Noir Chicken Roast

    Cranberry-Pinot Noir Chicken Roast

    This recipe for roasted chicken in a Cranberry-Pinot Noir Sauce is fit for a dinner party, but only takes four steps to make …and one of those steps is preheating the oven. 🙌

    Coq au vin (chicken stewed in wine sauce) is usually made on the stove stop or in a dutch oven, and while it’s not an overly complicated dish, making it on a sheet pan is way easier. Which, sometimes you just need.

    So, while you’re off doing whatever else you need to do — making a side salad, getting house chores done, watching Netflix - the combination of onions, garlic, and wine simmers away in your oven. And that combo, if you are not already familiar with it, is magical. The is alcohol in wine actually helps make the dish feel more flavorful, even though it burns off. As the sauce simmers in the oven, all those flavors become more concentrated.

    The chicken thighs soak up all those juices, and the potatoes get crispy edges. And finally, when you pull the pan out of the oven 30 minutes later, that wine has become herbaceous and if you can imagine it, almost creamy. And the chicken juicy and tender.

    Cranberry-Pinot Noir Chicken Roast
    Cranberry-Pinot Noir Chicken Roast

    There is something about roasting chicken with potatoes that feels fit for cold weather days. We just had our first real snow — snow that actually stuck to the ground. Isn’t funny how after 27 years of Colorado winters snow still gives me this giddy, “It’s snowing!” feeling?

    For me, what’s missing in classic wintertime dishes is a splash of brightness — you know what I mean, a pop of fresh. Herbs can totally help, but in this case cranberries are the star, adding spots of tart and fresh flavor. And add so much beauty, too! Even after being roasted, the cranberries add some beauty to this pan.

    We ate this along side some roasted brussels sprouts (why not take advantage of having the oven on?), but a side salad or steamed veggies would be great, too! Traditional coq au vin is served over pasta, but this is far from traditional, so don’t feel bad about breaking any rules.

    Cranberry-Pinot Noir Chicken Roast

    Cranberry-Pinot Noir Chicken Roast

    Published November 13, 2018 by
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    Serves: 4   |    Active Time: 50 minutes



    Ingredients:

  • 4 boneless skinless chicken thighs
  • 1/2 yellow onion, cut into thin wedges
  • 1 cup baby red potatoes, quartered
  • 1/2 cup fresh or dried cranberries (Fresh will add a touch of bright tartness, while dried will add a bit of sweetness. Both work well in the dish!)
  • 1/2 cup Pinot Noir
  • 1/4 cup chicken broth
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 3 springs thyme, plus more for garnish
  • 1 sprig rosemary
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil

  • Directions:

    1. Preheat oven to 450°F. Lightly grease a 9x13 inch baking dish.
    2. Arrange chicken thighs, onion wedges, quartered potatoes, and cranberries in a single layer in the dish.
    3. In a jar, combine remaining 9 ingredients. Place lid on jar, and shake briefly to mix. Then, pour wine mixture over chicken and potatoes.
    4. Place pan in middle rack in oven and bake 30-35 minutes, until the middle of the chicken thighs reach 165°F. Allow to cool for 5 minutes, remove bay leaves and then garnish with additional thyme and serve hot.

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