This salad can be a side for taco night or a meal in itself with the addition of some grilled chicken or salmon, or cooked quinoa to keep it vegetarian. I’ll wrap these goodies in warm tortillas for the kids and leave it as salad bowls for me and Hugh, and everyone eats without complaint.
Depending on the season, butternut squash can be used in place of the sweet potatoes and requires the same prep and cooking time. I know I just casually slid in “grilled corn” as an ingredient like it doesn’t require an extra step, but I love those char marks popping up in the salad. It’s the little things. This can be done by rotating the corn around in a hot oven too!
This recipe and other wholesome recipes to feed family and friends can be found in Around Our Table by Sara Forte.
Ingredients
For the Sweet Potatoes
2 medium sweet potatoes, diced
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon chili powder
1⁄2 teaspoon sea salt
For the Dressing
1 jalapeño
2 cloves of garlic, chopped
2 teaspoons honey
1 teaspoon Dijon mustard
Dash of Worcestershire
1 bunch of cilantro
1 teaspoon onion powder
1⁄2 teaspoon dried dill
1⁄2 teaspoon cumin
1 teaspoon sea salt
Pinch of paprika
2 limes, zest and juice
2 teaspoons white wine vinegar
1⁄3 cup / 90 ml mayonnaise
1⁄2 cup / 120 g sour cream or whole milk Greek yogurt
1⁄4 teaspoon freshly ground black pepper
For the Salad
1 head romaine, torn or sliced 2 cups / 140 g shredded cabbage
2 radishes, shaved paper thin
1 bunch cilantro, chopped
1 cup / 170 g cooked and rinsed black beans
1 cup / 150 g grilled corn
11⁄33 cup / 90 g roasted,
salted pepitas, divided
11⁄44 cup / 30 g diced red onion, rinsed and drained
1 red bell pepper, finely diced 2 ripe but firm avocados, diced
3 ounces / 85 g cotija cheese, crumbled
Tortilla chips
Method
Preheat the oven to 400°F / 200°C. Put your potatoes on a rimmed baking sheet. Drizzle them with the oil, maple syrup, chili powder, and salt. Toss everything well to coat and spread in a single layer. Roast for 25 minutes, stirring halfway through, until just tender, then remove to cool.
While the potatoes roast, make the dressing. Roast the jalapeño by charring it over the stove flame or roasting it under the broiler until blackened on all sides. Wrap in plastic wrap to cool, then peel away the charred skin. It doesn’t need to be perfect. Chop. In a blender or food processor, combine the pepper (partially seeded if you don’t want a spice kick) and the rest of the dressing ingredients. Pulse everything until mostly smooth and you can see small green flecks. Transfer to a jar and keep in the fridge until ready to use.
Assemble your salad. In a large mixing bowl, combine the romaine, cabbage, radishes, cilantro, beans, corn, half of the pepitas, onion, and bell pepper. Drizzle desired amount of dressing and toss everything to coat.
Transfer to bowls and top with the roasted potatoes, remaining pepitas, and avocado. Finish with a sprinkle of cheese and tortilla chips.