Gingermint Roasted Sweet Potato Salad

Gingermint Roasted Sweet Potato Salad

Posted by Rob, Brand Manager of Citizen Engagement

There was a long time when I wouldn’t have considered a salad as a viable option for dinner.  The beginning of a dinner, maybe.  But there was no way a salad could be a fulfilling dinner all on its own, right?

I was wrong!  I’ve discovered that by working in some protein or roasted vegetables a salad can be both satisfying to eat and very filling.  This roasted sweet potato salad, inspired by our Gingermint Propolis and Myrrh natural toothpaste is a great example.  With the baby kale and sweet potatoes its a nutritional powerhouse, and it tastes delicious too!

And if you really love the flavor combination of ginger and mint, give our fluoride free Gingermint Propolis and Myrrh natural toothpaste a try!

For the salad, you’ll need:

  • 3 medium sweet potatoes, peeled and cut into chunks
  • 1 cup whole walnuts
  • about 1/8 pound baby kale (or any salad green of your choice)
  • 1/2 red onion, sliced thin
  • 1/4 cup fresh mint, torn
  • 10 (or so)  fresh chives, cut into fourths
  • 1/4 cup dried cranberries
  • 1/4 cup soft goat cheese crumbles
  • 1/2 tsp. ground ginger
  • Olive oil, kosher salt and pepper

For the dressing:

  • 1 TBL dijon mustard
  • 1/2 TBL kosher salt
  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil
  • Preheat the oven to 450 degrees
  • Place the potatoes on baking sheets, being careful not to overcrowd.  Drizzle liberally with olive oil, and sprinkle with kosher salt, pepper, and the ginger.  Toss to coat evenly.
  • Roast the potatoes for about twenty minutes, taking out and stirring from time to time.  When finished, the potatoes should be tender and beginning to caramelize.  Set aside to cool to room temperature.
  • While the potatoes are cooking, toast the walnuts in a frying pan over medium heat for about 2-3 minutes.  Set aside to cool.
  • Make the dressing – in a small bowl, whisk together the mustard, salt, and vinegar.  Slowly incorporate the olive oil, whisking to emulsify the mixture.  Add additional salt and  pepper to taste.
  • In a salad bowl, toss the kale, onion, mint, chives, and potatoes.  Drizzle with dressing until coated to your preference.
  • Put salad onto your serving plates, then top with the walnuts, cranberries, and goat cheese.
  • Enjoy!