Over indulged over the holidays? It’s hard to resist all those lavish meals served at holiday parties and family gatherings. In this quiet week between Christmas and New Year’s, I like to lighten up a little. Get some exercise in. Eat some lighter meals. Get ready for the New Year and all my resolutions which I’ll try to keep.
This sweet potato salad recipe is so simple to make, I almost feel embarrassed writing it down. But I made it for dinner the other night for the whole family at the lake house where we were staying in South Carolina and it got rave reviews so I thought I would post it here. All you do is chop and roast some sweet potatoes, toss with salad and a light dressing and there you go: a perfect healthy salad which is rich and substantial enough in these cold winter days to fill you up. Serve with roast chicken, pork or – if you still have some in the fridge – leftover Christmas turkey.
Roast Sweet Potato Salad – Serves 4-6
2 medium sweet potatoes – diced (leave the peel on)
2 cups arugula, chopped
2 cups pea shoots (you can find these in Trader Joes. If you can’t get them, substitute with broccoli spouts)
1 cup watercress, chopped
Extra virgin olive oil
Rosemary or Herbes de Provence
- Preheat oven to 400F.
- Dice sweet potato into 1 inch pieces and place on a baking sheet. Drizzle over with 1-2 tablespoons of extra virgin olive oil. Sprinkle over sea salt, black pepper and 1-2 teaspoons of rosemary or hermes de provence (to taste). Mix.
- Roast in a 400F oven for 45 minutes or until the sweet potato is golden brown and soft when you insert with a fork.
- Place arugula, pea shoots and watercress in a salad bowl and mix together.
- Place roast sweet potatoes on the top of the salad.
- Drizzle over 1 tablespoon of balsamic vinegar (to taste).