Cannellini Bean and Sweet Potato Salad with Maple Apple Cider Dressing

So it’s Thursday. It’s been a busy week, and you are looking for a quick and easy recipe that will satisfy your hunger and your taste buds. Well you’re in luck my friend, because I’ve got the perfect recipe for you. Cannellini Bean and Sweet Potato Salad with Maple Apple Cider Dressing.

IMG_2881

Now this is what I call a salad! Chock full of veggies and a variety of nutrients and flavors. Your stomach will thank you, I promise.

IMG_2890Up close and personal. This salad is a beauty! Crisp spinach leaves, smooth and creamy goat’s cheese, ripe tomatoes that burst in your mouth. The textures in this salad are wonderful.

IMG_2892So what are you waiting for? Get into your kitchen and whip up this salad!

Cannellini Bean and Sweet Potato Salad with Maple Apple Cider Dressing

Serves 1

For the Salad:

A generous portion of spinach (however much you want for the base of your salad)

1/3 cup of cannellini beans

1/2 a sweet potato (roasted prior to making the salad)

A pinch of chives, dried lemon peel and cinnamon

Grape tomatoes, halved

Goat’s cheese

For the Dressing:

1 tbsp BBQ Sauce

1/2 tbsp olive oil

1/2 tbsp apple cider vinegar

1 tsp maple syrup

Having the sweet potatoes baked beforehand is what allows this recipe to be whipped up in a jiff. The night before, the morning of, whatever trips your trigger, cut a sweet potato into 4 wedges and sprinkle with chives, dried lemon peel and some cinnamon. Then bake in the oven on a tin foil lined baking sheet for 40 minutes at 400 degrees. Remove from oven and the sweet potatoes are set and ready to be used later for the salad!

When you are ready to make the salad, simply fill a good sized salad bowl with the spinach, and layer on top the beans, sweet potato, tomatoes and goat’s cheese.

In a small bowl whisk together the dressing ingredients and then drizzle over the salad. This dressing is the perfect combo of sweet and tangy. Enjoy!

Salad, it’s what’s for dinner,

Sydney

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