Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget.
This vegetarian salad combines warm and cold, spring and summer, orange and green. If you're not a fan of goat cheese, feta would make a nice addition.
Sweet potato salad
- 3 small sweet potatoes
- Mixed salad greens (ours had kale, spinach and baby chard)
- Goat cheese
- Olive oil
- Balsamic vinegar
- Salt, pepper and garlic powder
- Preheat the oven to 425 degrees.
- Wash the sweet potatoes and cut them into approximately 1/2-inch wide strips.
- In a small bowl, coat the sweet potato pieces with olive oil and a touch of salt. Spread them out on a sheet pan and bake for about 20 minutes, while you prepare the rest of the salad and dressing.
- Combine the salad greens with crumbled goat cheese. If making a large salad, you may find it useful to do two layers of lettuce and cheese.
- Mix four tablespoons olive oil with two tablespoons balsamic vinegar and a pinch of salt, pepper and garlic powder. Stir well.
- Plate the greens, top with roasted sweet potato and drizzle on the vinaigrette.