I should have added the word “random” to the title of this post because that’s how this recipe came about — if you even want to call it that. (Hence the lack of pictures. Sad.)
I eat salads often — especially for lunch. And since they’re always a part of my meal rotation, I’m constantly thinking about different ways to prepare them. You know — keep it interesting. So last week, when I made that Sweet and Spicy Hash, I had some of the potato mixture left over. Naturally I decided to throw it on top of some greens, top it with balsamic vinaigrette and call it a day. But wait — it was good! Really good. So this week, I decided to replicate that idea (with some enhancements, of course) for lunches throughout the week. Here’s how I did it.
Roasted Sweet Potato Salad with Black Beans and Gorgonzola
What you need:
- 1 large sweet potato, peeled and diced into 3/4″ chunks
- 1 small red onion, diced
- 1 tablespoon olive oil
- Salt and freshly ground pepper
- Salad greens
- Black beans, rinsed and drained
- Crumbled gorgonzola
- Balsamic vinaigrette
How you do it:
- Preheat the oven to 425 degrees.
- Place sweet potatoes and onion on a large baking sheet. Add olive oil, salt and pepper; toss to combine. Roast, stirring occasionally, until potatoes are cooked through and slightly browned; approximately 20 – 25 minutes. Set aside to cool slightly.
- Top salad greens with potato and onion mixture, black beans, crumbled gorgonzola and balsamic vinaigrette. Finish with a few grinds of freshly cracked black pepper.
Note: Potato and onion mixture makes enough for about 4 meal-sized salads.