The Story Behind the Salad
This week was a busy one! Kids in camp, Jay on travel for work, networking events, fitness classes, lunch meetings, etc. Wednesday was especially long; up at 6 and out the door by 7, going all day long from one thing to the next until 9pm, with about a 45 minute break around 5pm.
At 5, I looked at the clock thinking I should check my calendar and see how long it would take me to drive to my women’s meetup group with church that started at 6; which happened to be located on the most beautiful property in the most amazing old barn I have ever seen! (This picture doesn’t do the property any justice)
As I looked at the calendar I realized that I was supposed to prepare a dish to bring and share!!! Good news was that the meeting wasn’t far from my house. Bad news was I had no idea of what I could make and definitely didn’t have time to get to the store.
Being that I am quite the picky eater and gluten-free, I always make something to take to a pot-luck type of event that I know I can eat. Likewise, I want to take something healthy, of course!
So, this dish had to be QUICK. It had to be HEALTHY. It had to have a short list of INGREDIENTS. It had to be made with items that were STOCKED in my kitchen. AND I had about 30 MINUTES to prepare it.
Here is what I whipped up in less than 30 minutes and I will tell you, it was really good and all I brought home was a big empty bowl!
Sweet Potato Salad:
- 3 medium-sized organic sweet potatoes
- 1 tbsp coconut oil
- salt, pepper & herbs de Provence (about 1 tsp each) or to taste
- 1/3 cup dried chopped sun-dried tomatoes
- 1/4 cup fresh crumbled goat cheese
- 3 chopped scallions
Cut potatoes into bite-sized pieces & place on cookie sheet. Roast at 400 for 25 minutes. Remove from oven & toss with coconut oil and herbs. Mix in a serving bowl with scallions, goat cheese and tomatoes.
That’s it! Enjoy 🙂