Jun

30

2014

Roasted Sweet Potato and Swiss Chard Salad

Comments 3 Comments

Roasted Sweet Potato and Swiss Chard Salad

Vegetarian • Tags: , , , , , , , , ,

Sweet Potato Swiss Chard Salad 1 - The Duo Dishes

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Last week and throughout this past weekend, I spent several days hanging out with food and cocktail bloggers and members of the Dole Packaged Foods team. Ally from Ally’s Kitchen was in town again to complete another handful of projects as this year’s Dole Social Media Ambassador, including shooting recipe videos and MC’ing this year’s Dole Cookoff. Ally won last year’s Cookoff, and we initially met during March’s Dole Blogger Summit. She is one of the most exuberant and friendly people I’ve ever met, and her love for cooking is the cherry on top. The 2014 Dole Cookoff is over, and a new person sits on Ally’s throne. I served as a sous chef for Naylet LaRochelle whose Breezy Indian Spiced Chicken with Mango Peanut Sauce, Dates and Grilled Mango took the $25,000 prize. I can’t wait to share that experience with you, but now…it’s all about this salad.


Raw Swiss Chard & Sweet Potatoes - The Duo Dishes

This salad has been in my “to write” pile for more than two months. It was most likely during the time of a little “cleanse”–one of those mini breaks from the heavy food and drinks that often find their way into the life of a food blogger and cook. It is bright and vibrant, as well as high in nutrients, thanks to the rich, colorful rainbow chard and orange sweet potatoes. It also incorporates two Dole ingredients I had on hand after the Blogger Summit, which left my pantry and freezer stocked with products. Dole’s whole pitted dates and 100% fruit juice from a Mandarin orange snack cup were the silent stars of the salad and vinaigrette, respectively. The dates provided additional sweetness alongside the sweet potatoes, and the fruit juice added a light, fruity flavor to the dressing. Whether you’re on a cleanse or just looking for another healthy meal to add to the mix, this vegetarian and vegan-friendly, gluten-free salad is a winner.

Sweet Potato Swiss Chard Salad 2 - The Duo Dishes

Roasted Sweet Potato and Swiss Chard Salad
Author: 
Recipe type: Salad
Serves: 4 to 6
 
Ingredients
  • Salad
  • 1 large sweet potato, peeled and cut into ½″ pieces
  • 2 large bunches rainbow swiss chard, stems removed & thinly sliced
  • ⅓ cup sliced almonds, toasted
  • ⅓ cup whole pitted dates, roughly chopped
  • Dressing
  • ¼ cup champagne vinegar
  • 2 tablespoons leftover 100% fruit juice (from Dole Mandarin orange cup)*
  • ½ cup grapeseed oil, plus more for cooking the sweet potatoes
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon fine sea salt, plus more for seasoning
  • ¼ teaspoon black pepper, plus more for seasoning
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, toss the sweet potato chunks with a little olive oil, and season with salt and pepper. Spread the cubes onto a baking sheet, and roast for 30 minutes. Toss halfway through. Remove from the oven, and cool slightly.
  3. While the potatoes cook, pour the champagne vinegar, Mandarin orange juice, grapeseed oil, Dijon mustard, salt and pepper into a medium bowl. Whisk well to combine.
  4. In a large serving bowl, lightly mix the cooked sweet potatoes and swiss chard. Sprinkle the almonds and dates on top, then dress with about half of the vinaigrette. Serve the remaining vinaigrette on the side.
Notes
*You can substitute additional champagne vinegar here for a tangier dressing, or swap orange juice or pineapple juice to keep the light, fruity flavor.

Disclaimer: Dole Foods provided travel and accommodations for Cookoff participants, but all opinions are my own. 

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Comments

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  1. Loving this salad, perfect for the heat wave we have as a dinner. Looking forward to hearing about your event.

    Reply

  2. This recipe looks so good I love roasted sweet potatoes and that combination with the kale sounds divine a must try!

    Reply

  3. We’re growing Swiss Chard in our gardena and I love it! I used in a fresh salad last week for some fiends. It’s so good! I hadn’t used it in a while… and last time I did, I blanched it. I love the pre-fall flavors of yours. If only I could get used to eating leafy salads every day. I think i’d feel better and better and better.

    Reply

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