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Apples and honey are on every table, and sweet potatoes carry their sweetness right in the name. Together they pair beautifully, so I created this salad with crisp apple, roasted sweet potato, pomegranate seeds, and a drizzle of honey vinaigrette.
Yields 6 servings.
Ingredients:
1 large sweet potato, peeled and cubed
1 tsp. olive oil
1 tsp. cinnamon
1 Tbsp. honey
4 cups baby greens or baby spinach
1 apple, cut into small cubes
¼ cup pomegranate seeds
Dressing:
2 Tbsp. honey
2 Tbsp. olive oil
1 tsp. apple cider vinegar
Directions:
Preheat the oven to 200°C. Toss the sweet potato cubes with olive oil, cinnamon, and honey. Spread on a lined baking sheet and roast for 25-30 minutes.
Arrange the greens on a serving platter. Top with apple cubes, roasted sweet potato, and pomegranate seeds. Whisk together the dressing ingredients and drizzle just before serving.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
My husband has the patience of a saint when it comes to slicing and dicing, which is why he’s the undisputed Hasselback king in our home. Seriously, I would just dice up potatoes and toss them in the oven. But he takes pride in slicing each potato perfectly – almost all the way through but still connected at the bottom – and then slowly pouring the marinade so it seeps between every slice. The results create crispy edges, tender centers, and flavor all the way through.
Best of all, you can bake them ahead of time and simply wrap them in foil to reheat on the grill – perfect for a no-fuss summer meal.
Tip: To make slicing easier (and avoid cutting all the way through), place a dull wooden skewer or chopstick alongside the potato as you cut. Your knife will stop at the right point every time.
Yields 8 servings.
Ingredients:
6 large potatoes
¼ cup olive oil
1 tsp. garlic powder
1 tsp. parsley flakes
½ tsp. coarse salt (or to taste)
¼ tsp. ground black pepper
Directions:
Preheat the oven to 190°C (375°F). Wash the potatoes well and slice them thinly, almost all the way through but not cutting to the bottom, so the slices stay connected. In a small bowl, mix together the olive oil, garlic powder, parsley flakes, salt, and pepper. Place the potatoes in a baking dish and spoon or brush the mixture generously over and between the slices.
Bake for about 45 minutes until the potatoes are tender inside and crisp on the edges. Serve hot, or wrap in foil to reheat on the grill just before serving.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
