After a wonderful, ridiculous weekend in Montreal this Easter, my friend Julia and I have decided we are beginning a new, healthier life. This may only last a week, but today I went to yoga AND made a delicious, healthy supper. Day one of new healthy lifestyle = success!
This recipe is actually one of very few recipes that I kinda, sorta came up with myself. It started with some inspiration from smittenkitchen . I really liked the blister-y, almost burnt taste of the sweet potatoes. However, I found it hard to eat because the celery and pecans kept falling off. A couple weeks later in the grocery store, I saw a leafy and delicious lookin’ bale of kale (he he) and thought I’d try to pair that with the sweet potatoes. It turned out deliciously – the kale was sauteed so it stuck to the sweet potatoes and I used sunflower seeds instead of pecans so they weren’t as cumbersome.
This is another try at the sweet potato salad. I decided this time to go for spinach because the only kale in the grocery store was limp and ugly lookin’. As well, I added some portobello mushrooms in to the mix. I have to say, while the spinach was just as delicious as the kale, I really did not like the mushroom addition. It made the salad too soggy and did not add much flavor-wise. Next time, I would just stick with the spinach, sweet potatoes, goat cheese and sunflower seeds. They are flavorful enough as is! So here is the finished product:
And here is the recipe:
Spinach and Sweet Potato Salad
One medium-sized sweet potato, peeled washed and cut into chunks
~2 cups baby spinach, stems taken off (this only applies if you buy the not pre-washed and pre-stemmed variety – a little bit of stem is okay)
~2 tbsps goat cheese (or however much you like – I like a lot of goat cheese)
1 tbsp sunflower seeds
2 small portobello mushrooms (or one large portobello)
Olive oil (enough to coat the base of the pan)
Salt and pepper
Preheat oven to 425. Now, first we must peel, wash and cut the sweet potato into bite-size chunks. Then, lightly toss the sweet potatoes in olive oil and give them a good sprinkle with salt and pepper. I know this is new, healthier lifestyle day one, but do NOT skimp on the salt. Salt makes things taste good! Once the potatoes are coated in oil and seasoned, place them in the oven for 30 minutes. Check them halfway through and turn them over. When they come out, they should be blistered and almost burnt looking. This is a good thing.
While the potatoes are in the oven, wash and remove the stems from the spinach. As well, cut up your mushrooms into bite-sized pieces. When the potatoes are out of the oven, pour some olive oil into a non-stick pan (enough to cover the base of the pan) and sautee the spinach for 2 minutes. Remove the spinach from the pan and place over the sweet potatoes on a plate. Then add more oil if the pan is dry and sautee the mushrooms until browned. Place the mushrooms on top of the spinach, then sprinkle goat cheese and sunflower seeds over top.