Warm salads are a bit of a controversy. You either hate them or you love them. I personally was not a fan until recently. I think I especially love to enjoy them during the transition of seasons between Summer and Fall.
You get to enjoy some roasted vegetables that bring the warmth and comfort of Fall but keep some fresh ingredients such as arugula or spinach to represent Summer.
Not quite ready to jump into stew and chili season? Maybe think about trying a warm salad to have the best of both worlds. You could easily substitute any root or starchy vegetable and mix it with a green that can hold it’s own texture among the veggies. I personally love my homemade on anything but you could do ranch as well. The lemon juice on top enhances all of these flavors
Ingredients:
2 sweet potatoes, cubed
1 package of arugula
1 cup of homemade mayo
Juice of 1/2 a lemon
1/3 cup of scallions or green onions
1 tsp of salt
1 tsp of pepper
- Roast the cubed sweet potatoes at 400 degree Fahrenheit for 20-25 minutes or until at desired texture
- Add sweet potatoes and arugula to a large bowl and combine with mayo, scallions, lemon, salt, and pepper
- Enjoy!