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Warm sweet potato salad
-2 large sweet potatoes (cut in half length wise)
-2 garlic cloves (minced)
-1 red onion ( sliced)
-2 handfuls of argula and baby spinach mix
- 1/2 cup of dried cranberries
- 1/2 cup of unsalted sunflower seeds

- 1/4 cup of balsamic vinegar
- 1 1/2 tablespoons of maple syrup


-Start off by baking the halved sweet potatoes in the oven for about 40 min at 450 degrees Fahrenheit. I usually use a cookie sheet for this. Check on the status of your sweet potatoes with a fork. Once they are soft all the way through they should be ready to come out. Let sweet potatoes cool down before you peel them. Once they have cooled down you can easily peel them with your hands and cut the potatoes into small bite sized pieces.

-While Sweet are still in the oven and almost done start by caramelizing your sliced red onion and garlic. With a skillet over medium heat, use a generous amount of olive oil to cover the pan. Once the oil is heated add the garlic and onions and fry them up till they turn to a caramel color.

-While onions and garlic are caramelizing, in a salad bowl add the arugula and spinach.

-Once the onions are complete, and the sweet potatoes have been cut you can start building your salad. Add the potatoes and onions in with spinach and arugula mix. Then add dried cranberries as well as the sunflower seeds into the mix. Drizzle over some olive oil and use some salt and pepper to taste.

Finally add your balsamic and maple syrup dressing and toss all ingredients together.


Preparation Time: 1 hour Serves: 4
Recipe Origin: Canada
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