Why make a plain old salad, when you can try this out and discover that it’s your new favorite salad?
By Maya Moscovich
You know how in supermarkets they have these sweet and salty bars? These two flavors, sweet and salty, are two opposites that go so well together. It’s like they emphasize each other. This salad is combining exactly these two opposites and that what makes it so good. The truth is that I wasn’t planning on making this salad or even using these ingredients, but when I noticed I forgot to buy lettuce and only had tomatoes in the fridge, I had to act fast. Also, I like salads that can be kept in the fridge for the morning after, just in case there are leftovers and this salad is definitely one like that. Let your taste buds celebrate.
- 2 tbsp Butter
- 5 Fresh Sage Leaves
- 3 Sweet Potatoes
- 1 tbsp Chopped Fresh Parsley
- 2 tbsp Olive Oil
- ⅔ Cup Feta Cheese – Cubed
- Preheat oven to 400F (200C)
- Peel and cut the sweet potatoes into small cubes (approx. ½ Inch)
- In a skillet, melt the butter along with the fresh sage leaves in it and stir
- In a large bowl, mix the sweet potato cubes with the melted sage butter.
- Place the butter covered sweet potatoes on a baking sheet lined with parchment paper and in the preheated oven for about 20 minutes until the sweet potatoes soften.
- Once soften, broil for 3 minutes for additional color.
- Set the sweet potatoes aside and let cool.
- Once cooled, place in a salad bowl and add the chopped parsley, olive oil and cubed feta cheese. Mix gently and serve.
Being born and raised in Israel, Mayas nutrition always consisted of food that’s spiced well, light on the stomach and includes a lot of vegetables, fruits and olive oil. Now residing in Halifax, Nova Scotia, she is on a quest to reconnect with the food traditions of her home country.