Warm Harvest Salad - Sweet Greek Personal Chef Services
We love making this hearty salad during the fall season, when pistachio kernels are freshly harvested and sweet potatoes evoke the coming of winter.
Ingredients
- 2 large sweet potatoes, pierced 6 to 8 times with a fork
- 6 tablespoons extra-virgin olive oil, divided
- 8 ounces organic cremini mushrooms, quartered, brown bottoms trimmed
- from the stems
- 1 medium onion, chopped
- 1 teaspoon sea salt, divided
- 1 pound dandelion greens, alligator kale, or fresh spinach
- 4 tablespoons mizithra cheese
- 4 tablespoons roasted pistachios
- 4 tablespoons chopped fresh parsley
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