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Foodie Friday: Warm Sweet Potato, Mushroom, and Spinach Salad

Photo Courtesy Deliciously Ella

Photo Courtesy Deliciously Ella

In an effort to eat more seasonally, we’ve been eating a lot of heavier soups and stews and things. All of the delicious winter squashes and sweet potatoes are fantastic and so good for us, but sometimes I just really crave a great salad.

When I saw this salad on Deliciously Ella, I thought it might fit the bill. The very fact that I can consider making something full of mushrooms like this goes to show how amazing and adventurous Josh is. After a lifetime of hating mushrooms, he’s slowly started trying them more and more over the last few months. Now he’ll happily eat a soup full of mushrooms or a portabella mushroom sandwich. SO awesome.

This salad is one of those dishes that winds up being far more delicious than you could possibly believe it could be. I took my first bite and I’m sure my eyes got huge. It was just so good, full of textures and flavor. I inhaled my portion and licked the plate. No lie.

We liked it so much that it’s also going on our meal plan for this week as well. When a dish makes the cut two weeks in a row, you know it’s good. The fact that it’s also great for us is an added bonus. Remember, especially when you’re using such simple ingredients in such a simple way, quality will make all the difference in the world.

Warm Sweet Potato, Mushroom, and Spinach Salad (recipe copied from here)

  • 1 large sweet potato
  •  a dozen mushrooms (we used shiitake)
  •  2 bowls of spinach (we actually used tatsoi, an asian green, from a local farm, but spinach would be great)
  •  2 jalapeno peppers, deseeded and diced
  •  a dozen cherry tomatoes
  •  4 Tbsp apple cider vinegar (we love Bragg’s raw unfiltered)
  • 1 tsp cinnamon
  •  1 tsp smoked paprika
  •  salt
  •  olive oil

Cut the sweet potatoes into small cubes and place them on a baking tray. Toss with olive oil, salt, paprika and cinnamon.  Bake for 15-20 minutes at 375, until soft.

While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, apple cider vinegar and the chopped jalapeño pepper. This should take about 7 minutes. Add your spinach and toss around for 2-3 minutes until wilted.

Quarter the cherry tomatoes

I simply assembled ours in layers, and dug in.

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