Its officially Fall! The time has changed, the days are shorter and we are heading into cooler weather quickly. This is the perfect season to take advantage of all the wonderful root veggies that are flowing into our markets.
We love sweet potatoes for more than one reason. The color is glamorous and showy, the taste is luscious and sweet, the texture perfect for roasting, baking and pureeing, and of course because of its super nutrition. We are complementing the sweet spuds with an equally delicious spice – Garam Masala – the Indian spice blend that’s full of flavor. A blend of coriander, cumin, turmeric, sometimes cinnamon, pepper, cloves, nutmeg, cardamom and mace – it’s hard to find a spice blend that’s more power-packed. Garam Masala is often said to “bring heat” to the body and warm you up. It also helps with the immune system, fighting inflammation, and promoting a healthy GI tract.
Fall Harvest Salad with Sweet Potato Croutons
- 1 Large Bag or Box of Power Greens
- 1 Large Bag Baby Spinach
- 1 Head Radicchio, Shredded
- ½ Cup Chopped Green Onion
- 1 Recipe *Pomegranate Vinaigrette
- ¾ Cup Chopped Roasted Pecans
- ½ Cup Chopped Dried Tart Cherries, (or dried cranberries if you can find them without sugar)
- 1 Recipe **Sweet Potato Croutons
Toss the greens, spinach, radicchio and green onions together in a large salad bowl. Toss with the Pomegranate Vinaigrette, starting with half of the dressing and adding more as necessary. Sprinkle on the pecans, cherries and croutons and serve.
- 3 TB White Wine Vinegar
- ¼ Cup Extra Virgin Olive Oil
- 2 Tsp Dijon Mustard
- 1 TB Pomegranate Molasses, (or honey)
- Sea Salt and Freshly Ground Black Pepper to taste
- Shake all the ingredients together in a jar.
**Sweet Potato Croutons
- 1 Large Sweet Potato, cut into ½” pieces, (if the sweet potato has soft skin, leave it on!)
- 2 TB Extra Virgin Olive Oil
- 1 – Tsp Garam Masala (to your taste)
- ¼ Tsp Each Sea Salt and Freshly Ground Black Pepper
Toss the sweet potato, oil, garam masala and salt and pepper together in a bowl. Spread out on a sheet pan and slide into a 400F oven. Cook until the sweet potato is soft in the middle and brown and toasted on the edges – about 30 minutes. Set aside to cool for 15 – 20 minutes before tossing with the salad.