Warm Harvest Salad
When the weather starts to turn and you want to eat heartier foods, you can still be healthy. This Warm Harvest Salad recipe that Theo Stephan wrote for Opa! The Healthy Greek Cookbook combines satisfying, nutrient-rich sweet potatoes with savory mushrooms and vitamin-packed greens. It’s the perfect balance between eating healthy and being cozy on a brisk rainy/snowy day.
- 2 large sweet potatoes, pierced 6 to 8 times with a fork
- 6 tablespoons extra-virgin olive oil, divided
- 8 ounces organic cremini mushrooms, quartered, brown bottoms trimmed
- from the stems
- 1 medium onion, chopped
- 1 teaspoon sea salt, divided
- 1 pound dandelion greens, alligator kale, or fresh spinach
- 4 tablespoons mizithra cheese
- 4 tablespoons roasted pistachios
- 4 tablespoons chopped fresh parsley
- Preheat the oven to 400°F.
- Bake the sweet potatoes (you may want to put a piece of aluminum foil underneath to catch any drips) for 1 hour. In the meantime, when the sweet potatoes have cooked for about 30 minutes, place a large skillet over medium-high heat, add 2 tablespoons of olive oil, the mushrooms, onion, and ½ teaspoon of salt. Sauté for 3 to 4 minutes, keeping the mushrooms firm. Transfer to a medium bowl. Return the skillet to medium heat. Add the remaining 4 tablespoons of olive oil and stir in the greens until wilted, about 3 minutes.
- Stir in the mushroom and onion mixture. Remove the sweet potatoes from the oven and cut each crosswise into 8 slices. As you slice them, the peels should slip away; discard the peels. Arrange 4 sweet potato slices on each of 4 plates. Sprinkle evenly with the remaining ½ teaspoon of salt.
- Scoop the warm greens, mushroom, and onion mixture over the warm sweet potatoes.
- Top each with 1 tablespoon of cheese, pistachios, and parsley.
- Substitution tip: Use Greek yogurt or sour cream instead of the cheese.