Roasted Sweet Potato + Honey Brie Salad


The beauty of a vibrant and fresh plate is easy to sweep past.  We live every day so quickly. Missing the small artistic masterpieces around us. Every living piece of this world encompasses design, creative thought. I see this especially in the simple food around me.  I hope you find yourself slowly begining to appreciate the colors, flavors and aromas of the artistic dishes you encounter throughout your day.

Salads have always been a playful dish for me. With so many various combinations it's quite easy to delight the eye and the tastebud with vibrant colors and flavorful ingredients.  It saddens me when I hear others speak so negatively of this dish.  I instantly want to sit them at my table and create a unique plate specifically for their taste and pleasure, a salad they will not soon forget. I never bore of delighting others with a fresh way of approaching food.  Sharing my little knowledge and experience is a joy, when I see it give hope to the bored and frustrated eaters of this world. May this hearty salad bring you a renewed love for the greens.


{Roasted Sweet Potato + Honey Brie Salad}

1-2 Sweet Potatoes (or Yams), organic, peeled + cubed 
1 Hass Avocado, organic + cubed
1/2 Sweet Onion, organic + chopped
3-4 Tbsp Coconut Oil, organic, extra-virgin + cold pressed
1 Persian Cucumber, organic + sliced
2-3 cups Kale, organic + chopped/torn
Goat Brie, sliced
Himalayan Sea Salt, to taste
Pepper, freshly ground to taste
1 Tbsp Raw Honey
Vanilla Fig infused Balsamic Vinegar or your personal favorite

Begin by preheating the oven to 400 degrees. Toss the cubed sweet potatoes in a bowl with 1-2 tbsp of melted coconut oil, sea salt and pepper.  Pour onto a baking dish and spread evenly.  Roast for about 40 minutes or until golden and a bit caramelized. Try to mix and flip the potatoes ever so often to complete the roast. While the potatoes are roasting, sauté chopped onions in 1-2 tbsps of coconut oil on medium to low heat until browned and caramelized. Once the potatoes and onions are done, combine all the remaining ingredients into your salad bowl, seasoning it with sea salt and pepper to your particular taste. Drizzle raw honey over the salad and pour your favorite flavor of balsamic vinegar over the mix.  Toss until evenly coated,  then serve and enjoy!



2 comments:

  1. Wow!. That looks awesome. I have some Raw, Honey Roasted & Flavored and was looking for something new to try. Thanks for sharing. Keep exploring.

    ReplyDelete

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