Waaaay back in August I was in Kerikeri, New Zealand and I had an absolutely delicious salad that I promised I would try and recreate soon after I came home. I kind of forgot about it until I was looking at pictures from that trip the other day and realized the salad needed to be made as soon as possible…so here it is!
I had no idea how much they LOVE sweet potatoes (or kumara) in New Zealand. They’re everywhere. And being a sweet potato lover myself, I felt pretty at home.
I’ve made salads with sweet potatoes before (like this Moroccan potato salad), but I don’t think I ever would have thought about mixing them with lettuce. This is actually kind of a big deal for me because for the last couple months, the idea of salad made me gag. I am SO glad that phase is over with.
The key to the amazing flavor in this is toasted almonds…which as you can see in the picture didn’t go so well on the first attempt. Don’t walk away from the oven while toasting!
The honey mustard dressing and crumbles of feta bring it all together. I love this salad… I just wish I’d made it sooner.
5 ounces salad greens (I used baby romaine)
1 medium sweet potato, peeled and diced into 1 cm cubes
2 tbsp olive oil
salt and pepper
1/4 cup sliced almonds
2 ounces feta, crumbled
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp honey
2 tsp dijon mustard
Preheat the oven to 425. Toss the sweet potatoes with 2 Tbsp olive oil and a few pinches of salt and pepper. Spread on a parchment-lined baking sheet and cook for about 25 minutes or until tender. Remove the baking sheet from the oven and let cool.
While the sweet potatoes are in the oven, spread the almonds on a baking sheet or in a cake pan. Toast in the oven, shaking the pan every 30 seconds or so until golden brown.
To make the dressing, whisk all the ingredients together in a small bowl.
Put the lettuce in a large bowl and add the dressing. Toss well, then distribute among salad plates or bowls. Top with sweet potatoes, almonds, and feta.