A warming seasonal salad, both savory and sweet

Savory Sweet Potato and Cranberry Salad.

Savory Sweet Potato and Cranberry Salad. by Sarah Henning

As much as I love salad year round, coming home to a dark house and a cold salad isn't that fun this time of year. Yet, I don't want to miss out on the nutrition that a salad for dinner provides.

Thus, I've really been digging having "warm" salads these days.

I shared my "burger" salad a few weeks ago. It's awesome, but it's also not the only warm salad in my arsenal.

A single warm ingredient can winterize any salad, meaning, depending on the foods you like, your possibilities are endless. Plus, in my estimation, the warm ingredients usually soften the rest of the ingredients and provide texture and flavor, meaning you can probably skip the dressing all together.

The one I'm going to share today has a bunch of texture, flavor and tons of nutrition. This salad is a great source of vitamin A from the sweet potato and spinach, omega-3 fatty acids from the hemp seeds, vitamin B-12 from the nutritional yeast (which also adds a nice, cheesey flavor), while the avocado provides good monounsaturated fats and loads of vitamin E. And the cranberries bring a necessary sweetness plus a bit of fiber, iron and vitamin C.

Yeah, basically, it's a nutritional powerhouse in one bowl. And it's super tasty.

Savory Sweet Potato and Cranberry Salad

Handful baby spinach

1 small sweet potato, chopped into 1/2-inch pieces and steamed

1/2 avocado, chopped

Handful dried cranberries

1-2 tablespoons hemp seeds (or ground flax, if you prefer)

1-2 tablespoons nutritional yeast

Pinch black pepper

Line a salad bowl with a bed of spinach, top with hot sweet potato, avocado, cranberries, hemp seeds, nutritional yeast and pepper. Mash the sweet potato and avocado into the greens for a creamy, filling salad. Serves 1.

Tagged: Salad, food, local, dinner, recipe


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