22 March 2012

Roasted Sweet Potato Salad with Goat Cheese and Lime Vinaigrette

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Everywhere I go I see ads for the hunger games.  I'm telling you what... I've got some hunger.  This is not a game.  This is real.  I've been trying to kick myself into shape by being in a constant state of muscle pain.  It hurts so good, but I'm left hungrier than usual.  Where do I go when I need real nutritional boost without overindulging and setting back progress?  Spinach.  Sweet Potatoes.  Goat Cheese.  Lime Vinaigrette.  Someone stop me!


This is a perfect salad for dinner because you get warmth from the roasted veggies and hearty lightness from the salad.

Recipe for Roasted Sweet Potato Salad with Goat Cheese and Lime Vinaigrette
1 lb sweet potatoes, cut into quarters
1 large sweet onion, quartered
1/2 cup parsley, roughly ripped into pieces
1 lb raw baby spinach
1 lime
1/2 cup olive oil (1/4 cup for roasting veggies and 1/4 cup for dressing)
8 oz goat cheese, crumbled

Toss potatos, onion, 1/4 cup oil, and parsley on baking sheet and roast at 375F for 45 minutes, or until potatoes are nice and soft.  Once veggies are out of the oven, zest the lime over the potatoes and toss together gently.  Use the juice from the lime to make your vinaigrette by whisking it together with the other 1/4 cup olive oil and a pinch of salt and black pepper.

Assemble your salad by topping your spinach with the roasted veggies and drizzling it with your dressing.  Top off with a few goat cheese crumbles and enjoy!



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