Winter salads like this one are great to have as a side, or as a meal all by itself. If you're feeling like you'd like to add some heft to it, try adding a lean protein like grilled chicken breast or salmon.
Ingredients:
|
1/4 cup yogurt Ìý |
3 sweet potatoes, cubed with skin on |
Method:
Preheat oven to 375. Prepare a foil lined pan.
Make the dressing. In a small mason jar, add yogurt, olive oil, salt, pepper, red wine vinegar, garlic and mint. Seal tightly with a lid, and shake vigerously to mix.Ìý
Toss sweet potatoes on the pan, and drizzel with vegetable oil and a pinch of salt. Toss them around so they're well-coated. Bake uncovered for 30-35 minutes, just until fork tender.
Toss endive and baby arugula in a bowl or platter, and top with roasted sweet potatoes, parmesan, pumpkin seeds and yogurt dressing. Serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners ofÌý.
