So, all of that being said, in order to ease the transition, I made this salad. It's a good mix of the summertime and the coming autumn. It's delicious and easy and comes together so quickly--perfect for when you're trying to enjoy every moment with your son.
Southwestern Roasted Sweet Potato Salad with Jalapeno Lime Dressing
(adapted from Holly Clegg)
6 cups sweet potatoes, peeled and cut into chunks (about 2 1/2 pounds)
1 tablespoon olive oil
salt and pepper, to taste
1/2 red onion, chopped
1 red bell pepper, chopped
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
3 tablespoons lime juice
1 clove garlic, minced
1 jalapeno, seeds and ribs removed, roughly chopped
1) Coat foil lined baking sheet with nonstick cooking spray. On prepared pan, toss together sweet potatoes, 1 tablespoon olive oil, and salt and pepper. Roast at 425 degrees for about 30 minutes. Add the jalapeno chunks to the baking sheet and roast an additional 10 to 15 minutes, or until potatoes and jalapeno are soft and beginning to brown. Set aside to cool.2) Meanwhile, in a large bowl, combine red onion, red bell pepper, black beans, corn, and cilantro. Gently stir in sweet potatoes.
3) For the dressing, puree the lime juice, garlic, 2 tablespoons olive oil and roasted jalapeno in a blender. Toss with potato mixture until well coated. Enjoy!