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.

    4 Comments

    Carrot Cake Baked Oatmeal

    Carrot Cake Baked Oatmeal

    First, the elephant in the room: the site got a redesign! Why? Mostly, I wanted to add a “home page” to Foraged Dish that had all the most useful stuff — newest recipes, most popular recipes, videos, etc - in one spot. Check it out by clicking “home” in the top left hand corner of the page. Hoping this new site is more user-friendly and makes it easy to find everything you’re looking for!

    Now, for the recipe and post:

    When I first discovered baked oatmeal, I was in college and was immediately excited about the dish. An oatmeal that I actually liked!

    I wasn’t a big breakfast eater back then, and definitely have never liked porridges. But here it is: baked oatmeal. The oat dish I had been waiting for. It comes out of oven crispy on top and cream in the middle.

    One weekend, I went home to my mom’s house and told her about my discovery. I was explaining it to her, and she said, “Sounds a bit like cake. “

    I furrowed my brow. Cake? I mean sure, it has some similar ingredients. But it is “better for me.” Right? In truth, that version of baked oatmeal was a lot like cake. I think it called for both sugar and flour. But, it also taught me that I can like oatmeal. Baked, it became something that I enjoyed.

    Carrot Cake Baked Oatmeal
    Carrot Cake Baked Oatmeal

    I still make baked oatmeal every now and again, adding in seasonal fruits and nuts (like this cinnamon berry pecan baked oatmeal). These days, the main difference is that I sweeten it with maple syrup, honey, or fruit, and use whole ingredients. And while it is a pretty carb-heavy dish, I find that rolled oats do keep me full through the morning until lunch. The other main advantage? One batch lasts us the better half of a week, so breakfast is squared away in the morning for a few days. (By the way, this makes the dish perfect for those times when you are trying to eat really well — when something is already in your fridge, it’s way easier to make the right choice!)

    With this recipe, I’ve taken the idea of a cake and folded it in: carrot cake baked oatmeal. (Carrot cake — definitely a cake. But it calls for vegetable!) Along with rolled oats, you fold in carrots, raisins, coconut, fresh ginger and even walnuts (I love the crunch these add. If you do not like walnuts, try pecans). All of those together combined to make a pretty hearty oatmeal — one that’s not really cake, but you can imagine it is, while knowing you’re eating something much more nourishing!

    Carrot Cake Baked Oatmeal

    Carrot Cake Baked Oatmeal

    Published January 3, 2018 by
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    Serves: 8   |    Active Time: 50 minutes



    Ingredients:

  • 2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon cinnamon
  • 1/2 cup shredded desiccated coconut + 2 tablespoons for topping
  • 1 egg
  • 1/4 cup honey
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon freshly grated ginger
  • 1 cup milk
  • 1 cup whole milk yogurt
  • 2 teaspoons vanilla extract
  • 1 cup shredded carrot
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts + 2 tablespoons for topping

  • Directions:

    1. Preheat oven to 375°F and grease a 9x9 inch baking dish.
    2. In a medium mixing bowl, combine rolled oats, baking powder, salt, cinnamon, and 1/2 cup coconut.
    3. Add egg, honey/maple syrup, melted butter, freshly grated ginger, milk, yogurt, and vanilla. Stir until everything is incorporated.
    4. Fold in shredded carrot, raisins, and 1/2 cup chopped walnuts.
    5. Spread mixture in an even layer in the baking dish. Sprinkle with remaining 2 tablespoons coconut and chopped walnuts.
    6. Bake for 35-40 minutes, until edges of oatmeal begin to brown. Remove from oven and allow to cool 10 minutes. Serve warm.

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    Almond Flour Zucchini Bread Pancakes

    Almond Flour Zucchini Bread Pancakes

    It’s that season! Yes, the time of year when zucchini are the size of baseball bats, big enough to serve a crowd. Perhaps you’re swimming in zucchini, or maybe you found a really good deal on some oversized zukes at the farmers market — either way, zucchini bread pancakes are the way to go! 

    I’ve never heard anyone complain about pancakes for breakfast, and these pancakes are extra special. Just like zucchini bread, these pancakes are spiced with nutmeg and cinnamon, making them feel extra cozy, especially when slathered with butter and drizzled with maple syrup. 

    Almond Flour Zucchini Bread Pancakes
    Almond Flour Zucchini Bread Pancakes

    There are thousands of recipes for zucchini bread on the internet. Some call for walnuts, while others call for chocolate chips. But why choose? This recipe is absolutely delicious with both, bites of nutty crunch and melty chocolate. And yeah, it feels a little bit like dessert for breakfast but there is zucchini in there.

    This recipe uses for almond flour, which makes for a satisfying pancake but is also the reason why I highly recommend using a non-stick pan. I tried a few in a enameled cast iron (Le Creuset) because we own very few non-stick pans, and the results was no good. So, avoid frustration, and use a true non-stick pan! You'll be flipping pancakes like a pro. 

    Almond Flour Zucchini Bread Pancakes

    Almond Flour Zucchini Bread Pancakes

    Published July 19, 2018 by
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    Serves: 4   |    Active Time: 90 minutes



    Ingredients:

  • 9 ounces shredded zucchini
  • 1-1/2 cups almond flour
  • 1/4 cup arrowroot starch (tapioca flour can also be used)
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons melted butter, plus more for cooking and serving
  • 2 tablespoons maple syrup plus more for serving
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips or finely diced walnuts (feel free to do half chocolate chips and half walnuts, too!)

  • Directions:

    1. In a medium sized mixing bowl, combine: almond flour, arrowroot starch, salt, baking soda, cinnamon, and nutmeg. Whisk to combine. In a separate bowl, combine: 2 tablespoons butter, 2 tablespoons maple syrup, 3/4 cup milk, 2 eggs, and vanilla. Whisk until frothy, and then fold in the shredded zucchini.
    2. Add half of the dry mixture to the wet mixture, stirring to combine, and then add in the other half of the dry mixture to create a loose batter. Fold in walnuts/chocolate chips.
    3. Heat a non-stick skillet or griddle on the stove over medium heat with 1 tablespoon of butter.
    4. Spoon batter into hot pan, making pancakes that are 4-5 inches wide. Cook on one side until you start to see bubbles on the top and edges begin to turn golden brown. Flip pancake to second side, and cook until golden. Move pancake to plate. Repeat until all of batter has been used.
    5. Serve hot with butter and maple syrup. Optionally, add additional walnuts on top for garnish.

    2 Comments