In one version or another, we’ve probably eaten this salad five times in the last couple of weeks. I know everyone’s sort of hooked on sweet potatoes at the moment, and I guess I’m no different…
Two things I love most about sweet potatoes are: 1. They take less strength and finger-losing risk than butternut squash, and 2. Once you pop them in the oven, the house almost instantly smells like Thanksgiving.
Now that it’s been a little bit colder here, this has been the perfect soul-warming kind of meal to cozy up to with a bottle of red wine.
- 1½ cups cooked wheat berries (about ¾ cup uncooked)*
- 1 large sweet potato, chopped into cubes
- 2 cups mixed greens (baby kale, spinach, arugula, etc.)
- ⅓ cup dried cranberries
- ⅓ cup crumbled feta
- ¼ cup toasted pumpkin seeds (toast on a small skillet for 30 seconds or so)
- Pinch red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- ¼ teaspoon cinnamon
- 4 sage leaves, finely chopped
- Sea salt and fresh black pepper
- Roast the sweet potatoes: Preheat your oven to 400 degrees. Chop the sweet potato into bite-sized cubes. Drizzle with some olive oil, sprinkle with salt and pepper, and roast in the oven for 20-30 minutes, or until the edges start to turn darker and roasty. (In the photo I have some sage on my baking sheet, you can roast your sage so it gets a little crispy, but take it off before the sweet potatoes are done).
- Make the dressing: In a small bowl, whisk together the olive oil, garlic, honey, apple cider vinegar, cinnamon, sage, salt, and pepper. Taste and adjust seasonings, and set aside.
- Place the greens in a large bowl. Toss the warm wheat berries and hot sweet potatoes over them so they wilt slightly from the heat. Add the dressing, as much or little as you like. Toss. Add the cranberries, feta, pumpkin seeds, and a pinch of red pepper flakes. Gently toss again. Taste and adjust seasonings, and serve.