The human body is a funny thing. Without fail, I manged to get sick right before an incredibly busy week. This cold/flu combo made me stop going 100 miles an hour and take some time off from the world. Okay not really, but giving up one day to spend in bed set me back. No one tells you how crazy the last semester of grad school is during orientation for good reason. I’m sure I would’ve been scared out of the program. Fortunately, we are now at less than 100 days until graduation and hopefully I will actually have some participants for my study. But I digress. My appetite has been crazy this week, and not much beyond soup has sounded good. While spending my sick day in bed I found a recipe for goat cheese stuffed sweet potatoes with roasted grapes . How fortunate that I happened to have similar ingredients when my appetite returned. To bump up the vitamins I deconstructed this into a salad. But green are optional if you’re not a snotty-nauseous mess.
Make this and send lots of positive vibes my way. Or Prozac.
Roasted Grape & Sweet Potato Salad
by Alex London-Gross
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients (serves 1)
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup
Pre-heat oven to 450F. Once heated, drizzle sweet potato wedges with canola oil and bake on a large baking sheet for 15 minutes. Then add grapes to the baking sheet and continue to bake for 10-15 minutes, until sweet potatoes are soft and the grapes are just beginning to burst open.
Heat a small skillet over medium high heat and add pancetta. Cook for about 5 minutes or until brown.
Measure vinaigrette ingredients and stir well with a fork.
Layer salad greens, walnuts, and cooked pancetta on a plate. Add roasted grapes and sweet potato wedges. Drizzle with dressing. Top with goat cheese, salt and pepper as desired, and a small drizzle of maple syrup.