Roasted Sweet Potato Salad with Balsamic Vinaigrette & Gorgonzola
May 26, 2011
I found a recipe for Grilled Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta on Kalyn’s Kitchen and figured it was fate: I had all the ingredients in my house already, which is unusual. We don’t eat a lot of sweet potatoes so I don’t keep them on hand. I also had feta left over from Greek Quinoa Salad, and a bottle of balsamic vinaigrette.
Instead of grilling the sweet potatoes, I peeled and sliced them, and then tossed them in a quarter-cup of dressing. Then I placed them in a single layer on a foil-lined cookie sheet, and baked them for 20 minutes at 400° F. J. felt they should have been cooked longer; I thought they were fine as is but I will bake them for an extra 5 minutes next time. I wasn’t in the mood for feta, so I substituted Gorgonzola cheese instead — just a quarter cup.
Me, J., and my mom all really enjoyed the flavor of this salad. It’s got a lot going on: the sweetness of the potatoes, creaminess of cheese, crisp freshness of the green onions, and depth of thyme. It’s a very unusual side dish and one we’ll repeat. I’ll also try it without cheese, to serve kosher-style with burgers on the grill.
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Filed under: Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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3 Comments
1.
Kalynskitchen | May 26, 2011 at 9:10 am
I like your method, especially when it’s not grilling weather! And of course gorgonzola is always good!
2.
Jodi | May 27, 2011 at 7:18 am
Looks good! Did you eat it warm?
Dara Reply:
May 27th, 2011 at 7:23 am
Nope, cold. Cooled the potatoes before I added everything else.