Your new Fall salad
This salad is so Fall: roasted sweet potatoes and green beans with fresh cherry tomatoes, mixed greens, and pumpkins seeds in a rustic onion vinaigrette. I have to be honest with you: I love this vinaigrette too much. It's earthy and a little sweet, and if I have extra, I dip crudités or bread in it. I "accidentally" double it.
But, beyond the onion vinaigrette, my favorite thing about this recipe is that you can use leftover veggies from other meals or meal plan for this salad alongside other meals. Sure, you can follow the instructions below. But maybe you already have some cooked sweet potatoes or green beans? Maybe you want to make extra sweet potatoes to cook this or this? You get the point. This salad is versatile enough for you to throw on roasted Fall and Winter vegetables and experience a very fulfilling salad.
This recipe serves 4 entree portions, and 6-8 side or starter portions.
What you need
- 5 oz or 1 1/4 cups green beans, ends removed and sliced into 1-inch long pieces
- 2 medium sweet potatoes (about 1 lb), peeled and roughly diced into 1-inch cubes
- 1 tbsp canola or vegetable oil
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1 cup cherry tomatoes, sliced in half long-ways
- 2 tbsp pumpkin seeds/pepitas
- 8 oz mixed greens
- 1 recipe onion vinaigrette (below)
- 1 large sweet onion, peeled and chopped into 1-inch wedges
- 3 cloves garlic, peeled
- 1/4 cup apple cider vinegar
- 3/4 cup canola or vegetable oil, plus 2 tsp for roasting onion and garlic
- 1 tsp salt
- Equipment required for onion vinaigrette: Blender or food processor
How to do it
Preheat oven to 425-degrees F. Line a baking sheet with foil and coat with a thin layer of cooking spray.
While oven heats, begin by chopping onion and peeling garlic. Place onion and garlic on baking sheet and coat with 2 teaspoons of canola or vegetable oil.
Next, begin to peel and chop sweet potatoes. Once chopped, set aside in a small mixing bowl. Then slice green beans, and place into the small mixing bowl with the sweet potato. Add 1 tablespoon of canola or vegetable, salt and freshly cracked black pepper to the mixing bowl. Use a wooden spoon or spatula to coat. Set aside while onions and garlic cook, if making the vinaigrette.
Roast onions and garlic for 30 minutes, or for 10 minutes, before adding the sweet potatoes and green beans to the baking sheet to cook for a further 20 minutes. (Moral: If you're just cooking the onions and garlic, 30 minutes. If you're just cooking the sweet potatoes and green beans, 20 minutes. Both: Start the onions and garlic, add the sweet potatoes and green beans after 10 minutes.)
Allow the vegetables to cool for about 5 minutes before transferring the onion and garlic to a blender or food processor. Add the vinegar and salt to the blender or food processor, and, using a low speed, pulse until you've created a smooth onion paste. Use a plastic spatula to scrape down the sides of the blender or food processor to clear the edges. Turn the process back on a low setting, and slowly and continuously pour the oil into the blender or food processor. As soon as you've poured the last of oil, turn off the blender or food processor.
To compose the salad, toss cooled sweet potatoes and green beans with the mixed greens, tomatoes and pumpkin seeds in a large salad bowl. Then, add 1/4 cup of the onion vinaigrette to the salad bowl and toss salad using tongs until greens are coated with vinaigrette – add more vinaigrette if needed. Serve immediately.
For leftovers: Store elements separately in tightly sealed containers in the refrigerator. The vinaigrette lasts for up to a week, and makes for a delightful dip with raw vegetables and even bread.