This salad has been on my dinner table at least a 1/2 dozen times in the last two weeks. In one form or another, I have served it for guests and at home a couple of nights, all to excellent reviews. My meat-loving hubby has requested it too — when vegetables beat meat on the request menu, you know you have a hit.
It’s super tasty, with different textures and a great mix of vegetables, this is not a 'rabbit-feeling' salad.
Try it out and let me know what you think, the walnuts and crumbled parmesan really take it over the top.
2 cups raw spinach
1 large sweet potato, chopped into 1-inch cubes, dressed with olive oil and salt and pepper
1 cup raw arugula
1/2 sweet red onion, sliced thinly
1/2 cup walnuts, lightly roasted
2 tbsp grated parmesan
1 roll Italian style bread
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste
Preheat oven to 450 degrees. Roast sweet potatoes until tender and toasted, 20-25 mins.
Cut Italian roll lengthwise into 4-6 pieces and toast under broiler until browned on all sides. Tear into smaller ‘crouton’ like pieces.
Gently combine all ingredients.
Dress with olive oil, vinegar and salt and pepper.
Toss. Garnish with extra parmesan and walnuts.