Friday, September 18, 2015

Sweet Potato Fennel Salad

Since doing a Whole30, I have come to love sweet potatoes. Actually, my office has a pretty odd obsession with them. I love roasting them with other vegetables in the oven or nuking a whole one in the microwave for an easy dinner side. Recently, we had an office party and one of my coworkers brought this salad. Both Matt and I loved it so based on the ingredients, I recreated it. The fennel compliments the sweet potato and something about making it a salad lightens the whole potato thing up. Give a try and let me know what you think.
2 sweet potatoes, peeled and cubed
1/4 fennel bulb, sliced
3 T chopped parsley
4-6 green onions, sliced
 olive oil
1 T dijon mustard
1 clove of garlic, minced
juice of 1/2 lemon
salt and pepper

  1. Toss the sweet potato with a few tablespoons of olive oil, salt and pepper. Roast in the oven at 400 degrees for 20 minutes. Let cool to room temperature.
  2. To prepare the dressing, add 1/4 c of olive oil, mustard, garlic, lemon and salt and pepper into a mug. Whisk until combined.
  3. In a serving bowl, mix together sweet potatoes, fennel, parsley and green onions. Drizzle with dressing and serve. 

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