This salad was inspired by my boyfriend, Kelby because he loves feta cheese and craisins in his salad. Plus, he is my sunshine 😉
I used leftover smokey roasted sweet potatoes which worked perfectly in this recipe. I love mixing potatoes, quinoa, grains, and nuts into my salads because it makes them feel more substantial. When you feel like your salad is both healthy and substantial you won’t have to go through this internal lunch struggle….
Angel: “Let’s be healthy and have salad for lunch today!”
Devil: “Psh, and starve for the rest of the day? Go for the sandwich! And chips! And a cookie!”
The angel on my shoulder wins with this Sunshine Salad. However, if you must appease the devil on your other shoulder, make some baked apples for dessert. It tastes much more decadent than it really is.
Also, I know sunshine is reminiscent of summertime, but this is an autumn salad. The reason I call this sunshine salad is because it is so colorful and fresh. I should really call the dressing sunshine dressing because it is so bright and flavorful. Its also super simple and you probably have all of the ingredients in your kitchen already.
Servings: 2 for a main dish or 4 as a side
2 hearts of romaine lettuce
1/2 cup red onion, chopped
¼ cup craisins (or more or less)
2 roasted sweet potatoes
1 clove garlic, microplaned or minced and smashed
¼ cup lemon juice
½ cup extra virgin olive oil
1 tsp honey (or more to taste)
Make one recipe of my smokey roasted sweet potatoes.
To make the dressing add all of the ingredients into a mason jar and shake until combined. Add salt and pepper, taste, and adjust if necessary.
Toss the romaine, onions, and sweet potatoes together and drizzle with dressing. I like to lightly dress the salad and serve with extra dressing and feta on the side. This way, everyone an control how much they want.
You an store extra dressing in the fridge for up to a week.