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Sweet potato & crouton creamy salad

Prep 10 min - Cook 20 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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A beautiful combination of sweet, crispy and creamy to give the meal a great side. The dressing may seem thick at first yet when combined with the lettuce it stretches to a good consistency. If preparing the salad ahead of time, to maintain crispiness, keep ingredients separate and combine just before serving.

Ingredients

  • 1 large romaine / cos lettuce – bottom stem removed, washed, drained, sliced into thin strips
  • 1 large sweet potato – approx. 20 x 6cm / 8in x 2.5in – peeled, rinsed, quartered, sliced finely
  • 1 tablespoon olive oil – for sweet potato
  • 4 slices bread – pictured spelt
  • 4 tablespoons olive oil – for bread

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Dressing

  • 1/2 cup pine nuts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon maple syrup

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Directions

  1. Preheat fan forced oven to 180C / 356F.
  2. Prepare vegetables.
  3. In a large pan add the sweet potatoes and combine with olive oil.  Place in preheated oven for 20 minutes turning every 10 minutes to prevent sticking.  Remove and allow to cool.
  4. Prepare croutons by slicing crusts off bread.  In a small bowl add 1 tablespoon at a time of olive oil and brush each slice of bread on both sides. Repeat for each slice.
  5. Cut each slice into 4 x 4 cubes and place on oven proof tray. Place tray in oven for 8-10 minutes or until golden and crispy.  Remove and allow to cool.
  6. Prepare dressing by combining all ingredients into a food processor or blender.  Blend on high speed for 30 seconds until the mixture is a thick creamy consistency.
  7. In a large serving bowl add the lettuce and combine with the dressing.
  8. Add croutons and sweet potatoes.  Mix lightly and serve.

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