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.
This looks like a great salad! I love throwing things together, but it doesn’t always make for great recipes for the blog. But this one looks like it’s worth making again!
What a brilliant and original salad – yummy.
Hooray! I love salad! Especially the ones that you just throw together for yourself for the week — those almost always end up tasting delicious. I can’t wait for Spring, I can’t wait for Spring. Just looking at this colorful salad makes me crave it even more. Hubby and I definitely have to plan a trip to Chi soon. Maybe in the early Summer. I love walking…pretty much anywhere…in that glorious city, but especially by the beach. Hey, have you been to a taqueria called Allende? The best 3AM tacos!
You’ve made me even more excited for summer! And no, I’ve never been there but will have to check it out. Thanks for the recco!
What a yummy looking salad! Makes me wish spring would hurry up…This would be perfect on a summer evening (who am I kidding..any evening!) 🙂
Gorgeous looking salad. So colorful. I love almost anything topped with gorgonzola. Yum.
The salad looks great :). I want to start packing more salads for lunch … but I always draw a blank when it comes to the dressing! I try to use homemade dressings as much as possible and can never think of what to throw together other then oil and vinegar! lol
Your “random” salad would be a hit on any lunch menu! Very inspiring!
Sweet potato, black beans, Gorgonzola… What a great combination! Looks delicious!
Yum, Yum! I made a grapefruit and avacado salad from the barefoot contessa, and the dressing that it called for I felt was too heavy for such a lovely, simply, clean salad. Sooooo, what I did was put it on top of fresh baby spinach, presto, a lovely salad! Just like yours! One of my newest finds, as I blogged about was a white grapefuit balsamic, which is what I would drizzle over the grapefruit and avacado salad! It’s clean and delish! Thanks for another wonderful recipe! Maggie
This is just the sort of dish I like to eat for lunch as well. Looks sensational!
Oh that looks so yummy good! That is exactly what I do for lunch – It’s always a salad, but with a whole lot of everything or anything in it. 🙂
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