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Categories:
Salad sweet potato mixed spring baby greens Feta cheese cranberries scallions fresh strawberries cilantro oregano cumin olive oil salt dressing olive oil garlic honey white wine vinegar salt
Viewed: 69 - Published at: 6 years agoIngredients
- Salad
- 1 large sweet potato, cubed into bite-size pieces
- 3 cups mixed spring baby greens
- 1/3 cup Feta cheese
- 1/3 cup dried cranberries
- 2 scallions (green onions)
- 4-5 fresh strawberries, sliced
- 1/4 cup chopped cilantro
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Pinch of salt and freshly ground black pepper
- Dressing
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 2 teaspoons honey
- 1 tablespoon white wine vinegar
- salt and freshly ground pepper to taste
Method
- Preheat oven to 420 degrees Fahrenheit. Rinse and chop potatoes into bite size cubes. Toss potatoes with salt, pepper, oregano, cumin and oil. Place the seasoned potatoes on a large cookie sheet (do not crowd them otherwise they will not roast evenly). Bake until the edges start to turn darker, about 20 minutes. Place greens on a serving dish. Top with roasted potatoes, crumbled feta, chopped green onions (white and green parts), sliced strawberries, cranberries, sunflower seeds, and cilantro. Before serving, gently toss with the dressing.
- Mix all the ingredients for the dressing in a small mixing bowl, except the oil. Adding drop by drop to start, gradually whisk in olive oil; whisk until dressing is thick and glossy.
