Summer Salad!

If I could only eat one food for the rest of my life, I'm pretty sure it would be salad!

This roasted sweet potato, picked red onion and wild rice recipe I dreamed up is on heavy rotation in my life right now!

Salad ingredients ( makes 2 salads approx) 

- 1 1/2 cups roasted sweet + red skinned potato ( see recipe )

- 1/4 of a diced english cucumber

- 1/2 cup diced fresh mozzarella cheese

- 1/2 diced avocado

- pickled red onion ( see recipe, these are a great staple for your fridge to add to salads, sandwiches, and more! )

- 8-10 quartered heritage tomatoes

- 1/2 cup cooked and cooled rice blend ( i use wild rice, brown rice, and quinoa )

- 1 small shredded red beet



You can mix everything all in one bowl, add dressing and then serve in salad bowls, but I like to arrange my salad in a fancy way, and add the dressing over top of each salad



Dressing Ingredients

- 1 1/2 tbsp olive oil

- 3 tsp balsamic vinegar

- 3 tsp apple cider vinegar

- 2 tsp braggs soy

- 1/2 tsp sesame oil

- 1/2 tsp fresh grainy mustard

- salt and pepper to taste



Put all your salad dressing ingredients in a mason jar, seal, and shake to emulsify.  I like my dressing less on the oil and more on the vinegar side, so adjust ratios to your preferred taste!



Roasted Sweet + Red Skinned Potatoes

Preheat oven to 425F, with a cookie sheet lined with tinfoil

- 1 1/2 cups thinly sliced and largely diced sweet + red skinned potatoes

- 2 lugs of olive oil

- 1/4 cup of nutritional yeast

- salt and pepper to taste

Put potatoes in a bowl, add two lugs of olive oil, 1/4 cup nutritional yeast, salt and pepper and mix with a wooden spoon roughly.

Pour your potato mixture onto the preheated cookie sheet, and spread evenly ( you'll hear sizzling that's good!)

Bake for 20-22minutes until browned, stirring once + flipping your potatoes.



Fridge Mason Jar Pickled Red Onions


2 large red onions
1 cup sugar
1 cup red wine vinegar
A sprinkle or two Salt and Pepper

Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large mason jar.

Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.

Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two in your fridge, once their flavours have had a chance to mature.


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