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Thursday, May 5, 2016

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch.  I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu, and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good.  The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread.  I took some liberties, changed up some ingredients, and made it into a salad.


Roasted Sweet Potato Salad

Romaine and Kale, shredded
Olive oil
Sweet potato rounds, roasted
Apple, sliced
Avocado
Roasted tomatoes
Goat cheese
Balsamic Vinegar

Drizzle kale and romaine with olive oil
Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes.
Tomatoes - toss with olive oil and balsamic vinegar and sprinkle with salt. Roast at 425 for 30-45 minutes.
Mix all ingredients together and top with balsamic vinegar.


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