Friday, November 25, 2011

Sweet Potato Harvest Salad

I'm sitting on the couch at our house in the West Virginia mountains, watching Sing Off videos on YouTube with my dad, and nursing a food baby of epic proportions inside my fleecy penguin footie pajamas.  Based on this description of myself, it occurs to me that now might be a good time to post a salad...

It's holiday detox time, folks.  Starting tomorrow morning, it's back to exercise and healthy eating. 

With pie still involved, though.  Can't say no to pie...

If you find yourself in a sugar coma but still hungering after fall flavors, give this salad a try.  Roasted sweet potatoes, Gala apple chunks, dried dates, and pecans combine to lend a sense of comfort to the low-calorie dish.  Add some grilled chicken - or better yet, leftover turkey! - and you've got a balanced and complete meal!

Sweet Potato Harvest Salad
Source: a Dancer Bakes original
Serves one
1 1/2 cups Romaine lettuce, washed and torn
1 cup baby spinach leaves
1/3 recipe roasted sweet potatoes (below)
1/2 small or medium Gala apple, coarsely chopped
1/4 cup dried dates
1/4 cup pecans, coarsely chopped
1 tbsp extra virgin olive oil
Black pepper, to taste
1/2 cup shredded chicken or turkey (optional)

Toss first six ingredients together.  Drizzle with olive oil and sprinkle with black pepper to taste.  Top with the chicken or turkey, if desired.  Serving with a leftover roll from Thanksgiving dinner is highly encouraged :)  Enjoy!

Roasted Sweet Potatoes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 tbsp olive oil
Ground cinnamon
Ground ginger
Black pepper

Preheat the oven to 400˚F with a rack on the middle position.
Place cubed sweet potatoes into a bowl.  Drizzle with olive oil and sprinkle with desired amounts of salt, pepper, cinnamon, and ginger; toss together to combine.  Spread into an even layer on a nonstick baking sheet lined with foil and sprayed lightly with cooking spray.  Roast in the oven for 20-30 minutes, until the potatoes are tender and your kitchen smells divine.  Enjoy hot or allow to cool before using them in the Harvest Salad.


  1. Saw your comments on Foodie Bride site and your blog title caught my eye. I danced in college and a little afterwards until I enrolled in culinary school. My nickname in culinary school was "Tiny Dancer" and for a brief moment your blog title took me back to some fun times. :)

  2. What a gorgeous salad! Perfect for fall. I love that it has sweet potatoes in it.