Cooking, Salad, Vegetarian

Week 30: Grilled Peach and Sweet Potato Salad with a Honey Balsamic Dressing

After two challenging weeks, I figured I would give myself an easy week and make this fruit and vegetable salad. Unfortunately, I managed to make mistakes almost every step of the way.

This salad recipe was so exciting to me- sweet potatoes, and warmed peaches with a honey balsamic dressing. I personally love the combination of fruits and vegetables on my salads, so this was an absolute must.

The first thing I did was pull all of my ingredients together. I made a few substitutions based on my personal preferences.

  • 1 medium sweet potato, cubed
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic salt
  • 2 ripe peaches
  • 1 tablespoon butter
  • 4 cups spring mix salad
  • 1/4 cup shelled pistachios
  • 4 ounces feta cheese
  • Dried craisins and almond mix

With everything pulled out, it was time to start cooking!

1. Sweet Potato

I started by cutting my sweet potato into small cubes, and then placed them in a skillet with the olive oil. Let them cook for about 10 minutes, mixing occasionally.

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KEEP AN EYE ON THESE! I unfortunately did not watch the potatoes close enough and almost all of them were completely burnt on one side. If this happens to you, just cut the burnt portion off. The potato is completely fine, this is just a frustrating additional step!

In the end, the potatoes should be soft and fully cooked through!

2. Peaches

The peaches should be sliced up. The thinner the slice, the faster it will cook.

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Once fully cut up, it is time to saute them. Melt the butter over medium heat and then place as many slices in at a time, ensuring that they all touch the pan. Do not stack.

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They should cook for about 3-4 minutes on each side. Again KEEP AN EYE ON THESE! I managed to burn quite a few of these, so it was a good thing I sliced up two peaches.

In the end they should be lightly golden on each side and very soft.

3. Honey Balsamic Dressing

With the potatoes and the peaches cooked, we are now ready for the dressing. Mix together:

  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon honey
  • Salt and pepper, to taste

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Mix the dressing well and again before you pour on your salad as the ingredients tend to separate.

4. Assemble Your Salad

I started with my spring mix as my base, but you can use whatever lettuce you like the best. Then sprinkle the feta cheese, craisin and almond mix, and pistachios, and top with your cooked sweet potatoes and cooked peaches.

Last, drizzle your honey balsamic dressing on top, and you will end up with a beautiful, salad.

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This salad was very light and refreshing, and is an idea fall salad. I guess I am over the hot and humid DC summer… bring on Fall!

Next time I will make sure to watch it like a hawk so I don’t burn all the ingrediants again!

-R-

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