As I said in yesterday’s post, sweet potatoes are a great tasting, naturally sweet, and very healthy root vegetable. However, they are starchy, so I wanted to give you a recipe that still gives you that sweet potato yumminess, but won’t give you agita or fill you up before you have a chance to taste the other goodies on your holiday table.
At first I thought, what about a soup? Then I realized that most holiday meals are already warm and lack texture. What is cooler and has texture? Salad of course! So I give you:
The Holistically Haute™ Sweet Potato and Romaine Salad with Pomegranate
This dish is pretty to look at, gives you some raw leafy green goodness, and some packs some superfood punch with the addition of the pomegranate. I will give you the recipe for 4 servings, which you can easily double and serve family style for your holiday guests.
• 2 large sweet potatoes (I used jewel yams)
• 4 scallions, sliced thin
• 2 tablespoons of grapeseed oil (cold-pressed extra virgin coconut oil works well here too)
• Seeds from ½ to ¾ of a pomegranate (or more if you really love pomegranates)
• 1 head of your favorite variety of romaine lettuce (or one small box of baby romaine if you do boxed lettuce…that’s what I did here)
• Pink Himalayan or Celtic sea salt and freshly ground black or multicolored peppercorns
• Holistically Haute™ Lemony Plum Cider Vinegar dressing (recipe to follow)
Slice your sweet potatoes into ¼” medallions. Leave them round or cut them in half if you like. Dress them with the grapeseed oil, salt, and pepper. Sauté them over low to medium heat; anything higher than that will overcook the outside and leave the inside raw. Sauté each side until it starts to brown-about 4 minutes on each side. Check with a fork to see if the inside is done (poke with a fork…it should go in easily and come right out). If it is not done, lower the heat and continue to cook them until the center is soft. This should not take longer than 10 minutes. Once they are done, remove them from the heat.
Keep the flame at low to medium and toss in the scallions just long enough to release the flavor. Once you can smell them, they are done.
Put a nice bed of romaine on your plate or serving platter. Arrange the sweet potatoes on top however you like and top with the scallions, then the pomegranate seeds. Lightly dress the salad and you’re done!
Holistically Haute™ Lemony Plum Cider Vinegar Dressing
This is a nice bright dressing that is mildly flavored and goes with many foods.
• 1/3 cup cold-pressed extra virgin olive oil
• ¼ freshly squeezed lemon juice (or juice of one good-sized lemon…if you have Meyer lemons use one of those!)
• 1 tablespoon of raw apple cider vinegar
• 1 tablespoon of umeboshi plum vinegar (if you don’t have this you can use another tablespoon of cider vinegar or lemon juice…but I highly recommend the flavor of the umeboshi plum vinegar…delish!)
• 2 teaspoons of honey, brown rice syrup, maple syrup or another natural alternative to sugar (if using stevia, use less…stevia is much sweeter than sugar and other sweeteners)
• 1 tablespoon of nutritional yeast flakes (available packaged or in the bulk section of Whole Foods or other health/natural food stores)
• Pink Himalayan or Celtic sea salt and freshly grown black or multicolored peppercorns to taste
Put all ingredients into the blender or a medium-sized mixing bowl and blend or whisk until everything is mixed together into one consistency. Taste it and add more salt and pepper if you like. This dressing can be stored in the refrigerator for several days. Enjoy!