Winter Salad

Winter Salad
  • Mixed greens: about 2 cups
  • Spinach about 1 cup
  • 1/2 head of red cabbage sliced or shredded
  • 1 cup sunflower sprouts
  • 1/2 yellow bell pepper- cut into small squares
  • 1/2 red bell pepper cut into small squares
  • 1 purple carrot sliced (usually available at farmers markets)
  • 1 small sweet potato cut into cubes and roasted
  • 1/2 large (or 1 small) watermelon radish


  • Olive oil
  • Balsamic Vinegar (aged)
  • splash of maple syrup
  • sea salt
  • lavender
  • thyme
  • optional 1/2 avocado cubed

Preheat oven to 350.

Wash and cut sweet potato into small cubes.

Coat with 1-2 Tbs Olive oil, and place on a baking sheet.

Sprinkle with Sea Salt, Lavender and Thyme.

Roast for 25-30 minutes (watch so they do not burn).

Remove from oven and cool.

Assemble the salad starting with greens on the bottom and adding the sweet potato last.

I like to cut some of the watermelon radish into 1/2 rounds to decorate the side of the salad bowl.

Feel free to substitute other colorful seasonal veggies.

Drizzle with dressing and serve!


Posted on

February 10, 2015

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