I've found that it's best to have some inspiration when getting going and one of the best types of inspiration I've found is thinking about meals that I've really enjoyed from a restaurant or other food establishment and trying to copy it, maybe not to a tee, but at least as a base. As I have mentioned before on the blog, the Good Food cart is one of my favorite places to grab lunch when I'm at work and you better believe that it inspired this Sweet Potato and Mixed Greens Salad.
A bed of mixed greens are topped with cinnamon honey roasted sweet potatoes, craisins, pecans and crumbles of tangy goat cheese. The finishing touches come from a homemade balsamic vinaigrette. I can be lazy at times so I usually just toss some pecans on the salad right out of the bag, but feel free to toast them or even go a little crazy and use candied pecans. If you'd like a little more protein go ahead and throw on some chicken breast. One of the great things about salads is they can be so easily customizable depending on your tastes by swapping out ingredients or switching up the proportions.
The recipe below is for one personal size salad that serves as the main dish for the meal. I've increased the quantities at times as well to serve multiple people, just use your best judgement. Be careful though, because the toppings tend to sink to the bottom of the serving dish!
- 2-3 cups loosely packed greens, depending on what lettuce to toppings ratio you prefer (I like to use a spring mix for the greens)
- 1/4 cup cinnamon honey roasted sweet potatoes
- 3 tablespoons craisins
- 2 tablespoons goat cheese, crumbled
- 1/8 cup pecans
- 2 tablespoons balsamic vinaigrette
- Spread greens over large plate or bowl.
- Top with sweet potatoes, craisins, goat cheese and pecans. Drizzle with balsamic vinaigrette dressing.
- Toss as desired and enjoy!