Sweet Potato Salad ~ Lunchbag Week 6

OK, this one’s all about me! I can’t even get the guys to try a bite of this, although I did try. None of them could get past the sight of sweet potatoes (“Are those carrots or what?”) and spinach (“What’s that green stuff?”). That’s just fine, though – leaves more for me. I’m taking this for lunch every day this week and they can have boring sandwiches unless they decide to get brave and try some of this delicious salad. I found it in a Family Circle magazine and altered it to fit what I had around the house. Here goes:

Warm Sweet Potato Salad (although it’s good cold, too)
  • 3 Tbsp cider vinegar
  • 3 Tbsp maple syrup (I used plain old pancake syrup)
  • 3 tsp Dijon mustard
  • 3 Tbsp olive oil
  • 2 large sweet potatoes, peeled and cut into bite-size chucks
  • 1 large onion, thinly sliced
  • 8 oz ham, diced (I used deli ham, but I bet thick chunks would be even yummier)
  • 3/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chopped walnuts, toasted (I tried it with and without, and it’s great either way)
  1. Heat oven to 400. Stir together vinegar, syrup, and mustard. Whisk in 2 Tbsp oil and set aside.
  2. Mix potatoes, onions, ham, 1 Tbsp oil, salt, pepper, and thyme and bake for 45 minutes.
  3. Add spinach, walnuts, and vinegar mixture. YUM!

printable version

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