Happpy Chanukah! Spread the light!
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Roasted Sweet Potato-Carrot Greens Salad
Foodie Lit
This greens salad is fabulous, a dinner by itself, and made extra special with the olive oil drizzled over roasted sweet potatoes and carrots. Chanukah is traditionally celebrated with foods fried or roasted in olive oil. That doesn’t mean that Chanukah dinners can’t be healthy! While latkes or sufganiot (jelly donuts) are traditionally served, this salad is wonderful as part of the Chanukah menu. Keep it vegan or add sliced meat, such as turkey or beef if you like. Other Chanukah treats like latkes, olive oil biscotti, leek patties and chocolate babka challah are linked above. Bring them all to your Chanukah table. Happy Chanukah to those celebrating!
Ethan Gallogly’s writing shows the immense value in being in the wilderness. Nature takes us away from life’s hectic pace, our duties and responsibilities. Wilderness requires few possessions but much perseverance and strength. Nature can transform us for the better, removing us from the day-to-day routines that often trap us. As the vistas open up, so do our souls.
His two main characters hike the difficult 200 mile John Muir Trail in the High Sierra. Gil is out of work, overweight and totally unprepared to backpack for a month in the High Sierra. He doesn’t want to babysit Syd, an ill and seemingly frail friend of his Pop’s. To their surprise, both their lives are transformed.
Roasted Sweet Potato-Carrot Greens Salad
Serves 2
Honey Mustard Dressing
2 tablespoons honey
2 tablespoons white wine vinegar
2 tablespoons Dijon Mustard
4 tablespoons olive oil
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Mix honey, vinegar and mustard together in a jar with a lid.
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Add olive oil and whisk or shake until the dressing thickens.
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Refrigerate until needed. May be made 3 days ahead of time.
Salad
1 sweet potato
2 large carrots
1 cup spinach leaves
2 cups romaine
1 1/2 cups green leaf lettuce
1 red bell pepper, cored, seeded and sliced
1 stalk celery, chopped
1/2 cucumber, halved and sliced (peel if not organic)
1/4 cup dried cranberries
2 tablespoons pumpkin seeds
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Preheat oven to 400F.
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Scrub sweet potato. Leave peel on. Cube.
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Scrub carrot. Peel if desired. Cut in half length wise and cut length wise into 1/4” slices.
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Place parchment paper on baking sheet. Place sweet potato and carrot on baking sheet. Put in oven and bake for 30 minutes or until fork tender and slightly crispy.
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Remove from oven and reserve.
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Tear spinach, romaine and green leaf lettuces into bite size pieces with your hands. Place in a large bowl. Add bell pepper, celery, cucumber, cranberries and pumpkin seeds. Toss together.
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Add sweet potato and carrots.
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Add desired amount of dressing. Toss. All ready to eat!
Expandthetable suggestions
Greens: Use same amount of greens of your choice, including kale, arugula.
Instead of sweet potato, use acorn, butternut or buttercup squash.
Add other veggies: shallots, roasted and sliced Brussels sprouts, fennel bulb, sliced, snow peas
Add meat: Add sliced turkey, chicken or beef, etc. for more protein.
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