This summer on our visit to Charleston, WV, we ate at a locally-owned, sophisticated pizza place called Lola's that has a unique salad selection. I ordered a salad with sweet potatoes in it, which is the inspiration for this fall salad. It's my new favorite, and a surprising ingredient for a salad that works so well!
- Mixed greens
- Crumbled goat cheese
- Brianna's blush wine vinaigrette (a dressing I tried after reading this recipe on Pawleys Island Posh and love!)
- Pine nuts
I tossed the sweet potatoes in olive oil and a few sprinkles of Lawrey's Seasoned Salt, then roasted for about 20 minutes at 425 in the oven, after reading this recipe on Spoon and Sugar. One large sweet potato will make about 4-5 salads, depending on how many sweet potatoes you'd like! I added a lot for substance. I stored them in the fridge – and did not heat them before putting them in the salad, I liked them cool.
Also, how did people cook without google? I always find myself looking up tutorials before preparing a meal – and a lot of times in the grocery store! How about you? Do you use cookbooks or online recipes more?