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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    White Wine Cream Sauce Chicken & Thyme

    White Wine Cream Sauce Chicken & Thyme

    In France we saw endless fields of lavender, ornately designed royal gardens, and vending machines stocked by local farmers with the crop of the day. In France, we missed lunch almost every afternoon because in Bourgueil, shops close up after 2 and if you're just strolling into town for a bite to eat, you're fresh out of luck. 

    We saw at least one Château a day, traveled almost exclusively by bike, and learned that a map really does you no good when roads have no signs or names. It flooded, and we drank plenty of wine.

    White Wine Cream Sauce Chicken & Thyme

    In France, we cooked coq au vin in our little apartment, when all of the restaurants were closed. We tried to eat like the French, even when we couldn't figure out their schedule! 

    It's almost impossible to tell which parts of this dish are inspired by French cooking and which are just habits learned from my mom. This coq au vin-inspired dish has home cooking written all over it:

    • It starts with shallots: French shallots are French, aren't they?! Despite the fact that my mom virtually always has a shallot or two laying around, cooking with them always just feels a bit fancier to me than cooking with onions

    • After you sauté the shallots, pour on the wine (in this case, white). It sizzles and pops, and in true chef fashion you should probably take a sip or two from the bottle between stirs. Get a French wine if you want to feel extra French

    • Stir in the cream, and watch the sauce go from brothy to rich and creamy. Many a person has added cream to sauce... but is it very French? Maybe, or maybe not. But who cares! It's cream! And it tastes amazing. Just do it.

    • Finish with thyme, fresh and herbaceous. Any even if your thyme wasn't grown in France, you can pretend it was. Top off you glass of wine before you sit down to eat.

    White Wine Cream Sauce Chicken & Thyme

    White Wine Cream Sauce Chicken & Thyme

    Published October 12, 2017 by
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    Serves: 4   |    Total Time: 35 minutes



    Ingredients:

    • 1 pound chicken breast 
    • 1 shallot
    • 1 tablespoon coconut oil
    • 2 cloves garlic
    • 3/4 cup white wine
    • 1/2 cup heavy whipping cream (for dairy-free, try canned full-fat coconut milk)
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 springs fresh thyme
    • Optional: 1 cup fresh baby spinach

    Directions:

    1. Heat coconut oil in a skillet over medium heat.
    2. When the oil is hot, add the chicken breasts to the pan, and brown on each side until golden (about 5 minutes each side). Move chicken to a plate and set aside.
    3. Dice the shallot, and add to the pan. Sauté until soft. Add the garlic. Sauté for another minute. Pour wine into pan, and scrape bottom of the pan with a wooden spatula to deglaze.
    4. Pour cream into pan, and stir gently until incorporated. Add spinach, and stir in until wilted.
    5. Place chicken back in pan. Bring sauce to a slow simmer (if you turn it too hot, the cream may curdle). Add salt & black pepper, and leaves from 2 springs of thyme. Allow to simmer, covered, for about 20 minutes, or until chicken is cooked through. Garnish with thyme leaves from remaining sprig of thyme, and serve hot.

    White Wine Cream Sauce Chicken & Thyme
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    Herby Cauliflower Steaks with Crispy Shallots

    Cauliflower Steaks with herbs and shallots

    I've mentioned a few times on the blog and Instagram that I've been working on a few home decorating projects. I was totally  planning on sharing some progress pics today, as some of you have been asking. But instead here we are. There is a reason for this, and it's simple: most of my projects right now are only about 80% done. The living room for example, is almost there, but I still need to sand three shelves, find a secure way to drill into some brick, and even when that's complete, add the finishing touches that will give the room some warmth. 

    Cauliflower Steaks with herbs and shallots

    There is no need to gloss over anything-- house projects are not always easy and you usually run into a few road blocks! As I type, Oliver is in the attic above me sealing our attic to make the whole home more energy efficient and that job is no simple task. 

    My dad came over for dinner a few weeks ago and asked if I was still cooking, or if these projects have consumed my time. The honest answer is that I am definitely cooking less, but that I could never give it up completely. I need my daily dose of stove time to stay sane. One of my favorites right now: Cauliflower steaks brushed with oil, garlic, and herbs, seasoned with salt and pepper, and topped with fried shallots.  I'm a big cauliflower fan to begin with, and these steaks are one delicious way to maximize the crispy edge effect. 

    Also, fried shallots. Always a yes.

    herb Cauliflower Steaks
    Cauliflower Steaks with herbs and shallots

    Herby Cauliflower Steaks with Crispy Shallots

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

    Slices of cauliflower are brushed with oil and seasoned with garlic and herbs.

    Serves: 2   |    Total Time:



    Ingredients:

    • 1 head cauliflower
    • 2 tablespoons avocado oil
    • 1 garlic clove
    • 1 teaspoon fresh thyme leaves
    • 1 teaspoon fresh rosemary leaves
    • 1/2 teaspoon fresh sage leaves
    • 1 tablespoon nutritional yeast (or, if you prefer, parmesan)
    • Salt & Pepper
    • For crispy shallots:
    • 1 shallot
    • 2 tablespoons avocado oil

    Directions:

    1. Preheat oven to 450°F. Remove leaves and stem from cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
    2. Mince garlic and herbs, and place in small bow. Add oil, and stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
    3. Place baking pan in oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
    4. While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
    5. Remove cauliflower from oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot.

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