Sweet Potato and Mushroom Salad with Broth Dressing
Coming up to warmer weather, we may not feel like having hot bone broth as often. But did you know that you can use it cold in salad dressings? Try my healthy Sweet Potato and Mushroom Salad with Broth Dressing.
Who says you can’t make friends with salad? This one is so delicious and full of flavour as well as being incredibly nutrient dense.
It’s so filling, because of the good fats that it’s almost a meal in itself! You could easily add some grilled chicken or salmon if you wanted extra protein.
I cook the sweet potatoes in a pan with broth fat, but you could par-boil them and then finish off in a frying pan. The frying gives another level of flavour and caramelisation.
You could use a mix of salad leaves instead of spinach and feel free to add in whatever salad vegetables you have at home. The sesame seeds give it a nutty crunch and provide extra nutrients.
This salad is great to feed a crowd on a budget and perfect for barbecues or when you need to take a plate.
There are so many ways you can use bone broth powder in cooking – get creative!
- 2 large sweet potatoes, peeled and cut into small cubes
- 6 mushrooms, sliced in thick chunks
- 4 small tomatoes, sliced
- 300g spinach leaves
- 70g fetta or goat cheese
- ¼ cup sesame seeds
- 1 avocado, sliced
- 3 tablespoons broth fat (or other fat/oil)
- ¼ cup water
- ½ teaspoon Chicken Bone Broth Powder
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- Juice of half a lemon
- Fry off the sweet potato chunks in a pan over medium to high heat until they are soft (will take about ten minutes) or you can par-boil them first to save time.
- Add in mushrooms and fry until softened.
- Remove and set aside.
- Fry sesame seeds gently in remaining fat.
- Mix all dressing ingredients together, taste and adjust as needed.
- On a large platter, spread out the spinach and then top with tomato slices.
- Sprinkle over the sweet potato, mushroom and salad dressing.
- Add the avocado to the side.
- Crumble feta over the top and then sprinkle with the sesame seeds.