Viral Burger Bowls: A Healthy & Delicious Recipe
Discover the viral burger bowl trend! Juicy ground sirloin, crispy sweet potato fries, and addictive sauce make this a must-try recipe.
Tag: Salad
Macaroni and Cheese served with Spring Mix Salad with Lemon, Honey and Fresh Herb Vinaigrette
Macaroni and Cheese! How could a food blog be complete without my own spin on this classic recipe? I’ve been working for years trying to find the perfect combination of cheese and I think I’ve finally cracked the code. I use a combination of fontina, …
Sweet Potato, Avocado, and Feta Salad with Lime-Honey Vinaigrette
This salad is a complete meal in a bowl. It is filled with sauteed onions and peppers which become soft and lightly charred, roasted sweet potatoes, creamy avocado, salty feta, and a zesty lime vinaigrette. Nonetheless, you could easily serve this salad alongside grilled chicken or steak, if you like. This recipe is also endlessly adaptable. It is entirely vegetarian, and could easily be vegan with the exclusion of honey and feta. It has definitely become a staple in our house. We almost always have sweet potatoes and avocadoes on hand and I have become addicted to the sweet, slightly spicy lime vinaigrette.
Sweet Potato, Avocado, and Feta Salad with Lime-honey Vinaigrette
Serves: 4
Ingredients:
- 2 tablespoons olive oil
- 2 sweet potatoes, cut into strips/fries
- Salt and pepper
- 1 red bell pepper, seeded and sliced thin
- 1 large onion, peeled and sliced thin
- 1 head romaine lettuce
- 5 oz. container spring mix
- 3 avocados, pitted, peeled and sliced
- 1/3 cup crumbled feta cheese
Ingredients for Vinaigrette:
- Zest of 1 lime
- ¼ cup lime juice
- 1 tablespoon honey
- ½ teaspoon chili powder
- 2 tablespoons finely minced Italian parsley
- Salt and Pepper
- ¼ cup olive oil
Directions:
- Preheat oven to 425 degrees. On a large sheet pan, toss sweet potatoes with 1 tablespoon olive oil and ½ teaspoon each of salt and pepper. Roast for 30-40 minutes until tender and browned, flipping potatoes once so they brown evenly.
- Meanwhile, heat 1 tablespoon olive oil in a saucepan over med-high heat. Add red pepper and onion and sauté until tender and browned, about 20 minutes.
- To make the vinaigrette, whisk together the lime zest and juice, honey, chili powder, parsley, and ¼ teaspoon each of salt and pepper. Slowly stream in the olive oil while whisking.
- Wash and tear romaine lettuce and place in a large salad bowl along with the container of spring mix. Top with roasted sweet potatoes, sauteed peppers and onions, avocados, and feta cheese. Top with half of the vinaigrette reserving the other half to be served alongside the salad. Enjoy!
Related Recipes:
Perfect Chicken Caesar Salad
I love a good chicken Caesar salad, but unfortunately, there are a lot of bad recipes out there and people often get nervous that most recipes use a raw egg yolk. This one makes everything from scratch. The chicken is marinated in a Greek seasoning …
Greek-Inspired Power Bowl
This Greek-Inspired Power Bowl is full of protein and veggies and it can easily be doubled to serve the entire family! The healthy vinaigrette and marinade are entirely home-made. Crispy chickpeas substitute the typical croutons- cook for 20 minutes and they’ll be crispy on the …
Spring Mix and Roasted Sweet Potato Salad with Apple Cider Vinaigrette
This nutritious autumn-inspired salad was part of my daily lunch rotation while I was in college. Though I heard wonderful things about the school’s chicken tenders and mozzarella sticks, I knew I could never eat that way and keep my energy up for my afternoon classes. This salad travels well and can be eaten at room temperature, making it the perfect lunch to make-ahead in advance of a busy day.
Roasting caramelizes the sweet potatoes and red onion slices, toasted walnuts add crunch, and craisins deliver a sweet-tart punch. The apple cider dressing brings everything together in a salad that screams fall harvest. What is more, this salad is endlessly customizable: use whatever type of lettuce you prefer, substitute apples for the craisins, or roast butternut squash instead of sweet potatoes. If preparing in advance, keep the salad and vinaigrette separate until serving to avoid soggy lettuce.
Spring Mix and Roasted Sweet Potato Salad with Apple Cider Vinaigrette
Inspired by Ina Garten’s Roasted Butternut Squash Salad
Serves 4
Ingredients:
- 3 sweet potatoes, peeled, and cut into small cubes
- 1 medium red onion, sliced thin and rings separated
- ½ cup plus 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and Pepper
- ¾ cup apple cider
- 2 tablespoons cider vinegar
- 1 small shallot, minced
- 2 teaspoons Dijon mustard
- 2- 5 oz. containers Mesclun (Spring mix lettuce)
- ½ cup toasted walnuts, pecans, or pepitas (or a mixture)
- 1/3 cup dried craisins
Directions:
- Preheat oven to 400 degrees. On a large sheet pan, combine sweet potatoes, red onion, 2 tablespoons olive oil, maple syrup, and ½ teaspoon each salt and pepper. Roast until vegetables caramelize and are tender, approximately 25-30 minutes.
- Meanwhile, make the dressing. In a small saucepan, heat apple cider, cider vinegar, and shallots over med-high heat until it reaches a boil. Cook 6-8 minutes, until the cider reduces. Remove pan from heat and whisk in mustard and ½ teaspoon each salt and pepper. Gradually whisk in ½ cup olive oil in a slow steady stream.
- In a large bowl, mix the spring mix with the nuts and craisins. Toss with the roasted vegetables and half of the dressing. Serve salad with the remainder of the vinaigrette on the side. Enjoy!