Spring Time Sweet Potato & Strawberry Salad
How’s that for alliteration!
This salad has been a major part of my lunch life lately and I finally found time to share it with you!
Did you know that North Carolina is the number one producer of sweet potatoes in the United States! Pretty impressive, right?
You’ve probably caught on by now that I love all things local when it comes to food- local produce, local farms, locally baked bread, even locally milled flour. Something about being fresh and local just makes food taste so much better.
Much to the dismay of some others, this has turned me into quite the salad snob. Bagged romaine from the grocery store just won’t do it for me these days. Flavorless sweet potatoes? No thanks.
So when The Produce Box offered me to try out the local goodies they share all across North Carolina, of course I was all in. Not only did I get a box of garden goodness delivered to my door, but they also included descriptions of all the products, the farm where they came from, and even some recipe ideas. How fun!
As the weather gets warmer and the spring gets busier I have found less time to be in the kitchen, so my solution to weekday lunches has been roasting 3 to 4 sweet potatoes every Sunday night for the week. Skin on, a few pricks of the fork, and I throw them in the oven while I watch tv. Once they’re done and cooled I pull them out of the oven and throw them in a the fridge, still whole with the skin on, for the week. Then I just peel and chop or mash as needed. It really doesn’t get any easier!
Pluuuuuuuuuus, then you have delicious roasted sweet potatoes and hopefully some seasonal strawberries to throw together this gorgeous spring salad. I could eat this for lunch for days on end, and let me tell you a secret, that may have already happened a couple of times this spring.
As summer rolls on and strawberry season comes to an end, mix it up and try some other fruit in your salad.
Lunch deserves a little bit of color and sweetness.
- 2 c greens of choice, I like lettuce or kale
- 1 roasted sweet potato (half it it’s large), skin removed and chopped into pieces*
- 1/3 fresh strawberries, sliced
- 1/4 cup walnuts
- 1 t hemp hearts (for extra protein)
- 1/4 c extra virgin olive oil
- juice of one lemon
- 1/2 t dijon mustard
- 1/4 t salt
- Whisk all vinaigrette ingredients, set aside
- Prepare strawberries and sweet potato for serving
- Toss the greens with the dressing (or pack the dressing separate if the salad is for later)
- Top with sweep potato, strawberries, walnuts, and hemp hearts
*To roast the sweet potatoes, wash them, prick them 3-4 times with a fork and place on a baking sheet. Roast at 400 degrees from about 45 minutes, a little more or less depending on the size of your sweet potato. They will stay good in the fridge for several days.
This post is sponsored by The Produce Box, their wonderful organic produce was used to create this salad. All opinions are my own. Thank you for supporting the brands that support The Mexitalian!