Salad is one of our go-to meals because there’s so much you can do with it, it’s easy to prepare, and is satisfying. This warm Kitchen Sink Salad is hearty and always leaves us feeling full.
“Why Kitchen Sin Salad” you ask? We took the old saying “everything but the kitchen sink”, meaning a bunch of things thrown together, and applied it to this recipe. This salad is made up of some of our favourite flavours that just off one another.
We know you may find it strange to have a warm salad, but it is so satisfying. It’s like a hug for your mouth made with lettuce. In addition to spring mix, we love using root vegetables like beets and sweet potatoes. Whenever we can we throw them in, they’re so filling and flavourful. The best part of this Warm Kitchen Sink Salad is you can change it by season. The best produce is fresh produce, so we recommend using whatever your local market has to offer.
Warm Kitchen Sink Salad
- 4 cups Spring Mix Or suitable lettuce substitute
- 1 Sweet Potato (skin on), chopped
- 2 Beets peeled & chopped
- 2 Carrots peeled & chopped
- 1 Apple tart, sliced
- 1/4 cup Almonds Chopped
- 1/4 cup Dried Cranberries
- 1 1/2 tbsp Olive Oil
- 1 tbsp Dried Rosemary
- Salt To taste
- 1/2 cup Olive Oil
- 1/4 cup Balsamic Vinegar
- 1 tbsp Shallots Finely chopped
- 1/2 tbsp Ginger Freshly grated
- 1 tbsp Sundried Tomatoes Finely chopped
- Salt To taste
Heat oven to 425°F. Prepare 2 baking sheets with liners or parchment paper.
Toss the sweet potato, beets and carrots with the olive oil, dried rosemary and pinch of salt or to taste. Place on baking sheet and bake for 30 minutes, or until sweet potatoes are cooked through.
While the sweet potato baking sheet is in the oven, toss the sliced apples in the same bowl as the sweet potato, beets and carrots were in. Coating the apples in any remaining olive oil, rosemary and salt. Place apples on the other prepared baking sheet.
After the sweet potato tray has been in the oven for 20 minutes, mix the sweet potatoes, beets and carrots to prevent sticking and burning. At this time add the apples to the lower rack of the oven, cooking for the remaining 10 minutes.
Meanwhile, add all of the ingredients for the dressing to a small saucepan over medium-low heat whisking together to incorporate all ingredients.
Once the mixture begins to simmer stir constantly for 3-4 minutes, or until the balsamic starts to form a slightly thick glaze. Remove from heat and set aside.
Add the almonds to a small frying pan over low-medium heat tossing until the almonds begin to golden slightly (approximately 5 minutes) To assemble add 1 cup of spring mix to a plate, add the cooked sweet potato, beets, carrots and apples. Dress the salad with the warm prepared dressing and top with a sprinkle of the toasted almonds and dried cranberries.
*Make this salad your own by switching the apples for pears or by adding some squash. **If your dried cranberries are a stale and a little hard, add them to a small frying pan over low-medium heat for 2 to 3 minutes to soften and plump them up. ***You can peel the sweet potato; however, I like to keep it on as it's packed with tons of extra nutrients.