I am a total salad snob. One of the main reasons why I never order salad in restaurants is that I do not consider saggy lettuce, cucumber and tomato with – if you’re lucky – some onions, corn and ONE olive a proper meal (the second reason is that those ‘salads’ often cost a fortune, considering that some basic ingredients were tossed together and mixed with a boring, unspectacular yoghurt dressing. Such a salad is only accepted as the side to my gyros or doner.
In my humbly opinion a salad is destined for greater purpose than a mere side dish for a piece of meat. This is why I stay away from restaurant-salads and start crafting in my own kitchen instead.
can be found anywhere. I love to check out other blogs or Pinterest.
Lots of ingredients that taste warm, are often equally tasty when cold. Pasta, rice, gnocchi, potatoes – the perfect base for your deliciously stuffing salad.
By now you should have recognized my kindly obsessed relationship to sweet potatoes. I love them and there’s already lots of recipes with them on the blog:
Sweet Potato Recipes
And now a delicious sweet potato salad is joining the collection. This salad combined a variety of different ingredients and can be eaten either warm or cold. It’s the perfect travel snack as the ingredients are not so heat sensitive and will survive a longer, non-chilled trip without trouble.
Let’s have a look at the ingredients:
- soft sweet potatoes
- creamy avocado
- fresh, crisp salad
- sweet, soft nectarines
- roasted, crunchy pine seeds
- small, solid chick peas
The dressing is one of my absolute favourites, that fits well with many different salads. My Canadian friend, the maple syrup, is such a great alternative to sugar (or even honey), as it has this special, caramel-ish taste. If you like it hot you can go for the extra spicy mustard but I would recommend the medium hot version so that you can actually get a hint of all the different tastes.
My basic tips for an interesting and filling salad are the following:
- different textures – soft, crunchy, creamy, solid
- different tastes – sweet, salty, sour, umami
- a high quality protein source – beans & peas (kidney beans, chick peas…), tofu / tempeh / seitan, meat, fish or sea food
- or carbohydrates – rice, pasta, potato
- and good fats – oil, avocado, nuts, seeds
- add a nice dressing et voilà!
It’s actually quite easy and opens up a whole cosmos of salad possibilities. In the upcoming weeks I’m surely adding one or another additional salad recipe here on the blog 🙂
I’ve also linked some more recipes at the end of this post.
- 2 medium sized sweet potatoes (500 – 600g)
- salt & pepper
- 1 avocado
- 300 – 400 g canned chick peas
- 1 hand full of salad / spinach
- 1-2 nectarines
- 2-3 tbsp pine seeds
- 1-2 tsp mustard
- ~ 10 ml rice vinegar (or red wine vinegar)
- ~ 20 ml olive oil
- a dash of sesame oil
- 1-2 tbsp maple syrup
- a dash of soy sauce
- Preheat the oven to 180°C (356°F). Wash and dice the sweet potato ( leave the skin on). Add them to a bowl with cold water and leave them in for about 10 – 15 minutes. Dry the potato dices roughly afterwards and mix them in a bowl with some salt and pepper.
- Spread the potatoes evenly on a baking tray and roast them at 180°C (356°F) for about 30 minutes until soft and tender. Check the texture with a fork.
- Dice the avocado. Drain the chick peas through a sieve and wash until no foam is left. Wash and dice the nectarines.
- Roast the pine seeds in a pan without oil until golden brown.
- Mix together all the dressing ingredients in a big bowl. It should taste a little sour.
- Let the sweet potato cool down a little and add them together with the salad ingredients (expect for the pine seeds) to the dressing bowl and stir carefully.
- Drizzle the pine seeds on top and serve warm or cold.