Winter salads like this one are great to have as a side, or as a meal all by itself. If you're feeling like you'd like to add some heft to it, try adding a lean protein like grilled chicken breast or salmon.
Ingredients:
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1/4 cup yogurt
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3 sweet potatoes, cubed with skin on |
Method:
Preheat oven to 375. Prepare a foil lined pan.
Make the dressing. In a small mason jar, add yogurt, olive oil, salt, pepper, red wine vinegar, garlic and mint. Seal tightly with a lid, and shake vigerously to mix.
Toss sweet potatoes on the pan, and drizzel with vegetable oil and a pinch of salt. Toss them around so they're well-coated. Bake uncovered for 30-35 minutes, just until fork tender.
Toss endive and baby arugula in a bowl or platter, and top with roasted sweet potatoes, parmesan, pumpkin seeds and yogurt dressing. Serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
