Dinner time, make way! This citrusy, roasted sweet potato, swiss chard salad with rainbow trout is bringing some serious salad game, hearty enough to eat for dinner.
citrusy, roasted sweet potato, swiss chard salad
A melange of new spring veg and the last of the winter sweet potato that made it through to the end. That’s the composition of this citrusy, roasted sweet potato, swiss chard salad. Furthermore, it is loaded with lots of stuff (a technical term) and yet is fresh, light, and only has 10 ingredients. I know the work load to make this salad seems like it is a lot (it is a pretty photo). But, looks can be deceiving. You can make this salad in 30 minutes. While tossing together a bagged, salad mix would be easier, this salad is by no means daunting. YOU can make this salad for dinner at YOUR home.
First, the greens are a hand-torn mix of the aforementioned swiss chard, along with sweet butter lettuce (or bibb or boston). In addition, you completely cover this base in roasted sweet potatoes, roasted asparagus, mango, avocado, and cashews. Um, nom! Lastly, a simple dressing of equal parts Meyer lemon juice and extra virgin olive oil is tossed through all the leafy greens, mango, and cashews. So easy. As is, this would be a delightful lunch or side salad. Vegetarians and vegans can add some grilled tempeh or a cup of cooked, french lentils.
Buying Sustainable Seafood
I chose fish, specifically rainbow trout, because it pairs nicely with this citrusy, sweet salad and, as I mentioned in this post and this post, I feel energized and wonderful after eating it. Also, farmed rainbow trout is a more sustainable fish that is closely related to salmon (think omega-3’s), is very low in mercury (keep away from trout caught in the great lakes), and is a very affordable choice. Oh, and it tastes good too. I simply pan-sear the rainbow trout with a little salt and pepper. If you’ve never tried it before, fish is much easier to make than you may think.
I hope you’re ready, dinnertime
Seriously, this salad is simple. Maybe just don’t try to botch avocado roses like I did. Although it still looks nice, it is an unnecessary waste of time. Only something a food blogger should ever care about. Dinner, you may think you are ruled by pot roast and curries with rice, but there’s a new salad in town that is going to take you by storm!
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- 2 sweet potatoes, peeled and diced into half inch/1.25 cm cubes
- 4 tsp refined oil, divided (grapeseed, refined coconut, vegetable, pure olive)
- ¼ tsp sea salt
- ½ a bunch of swiss chard, any variety (about 3 cups)
- ½ head butter, bib, or boston lettuce (about 2 cups)
- ½ a bunch of asparagus (about 2 cups)
- 1 ataulfo mango, peeled and thinly sliced (this variety is in season in the spring but you can also use whatever mango your store carries)
- 1 avocado, peeled and thinly sliced
- ⅓ cup toasted cashews
- 1 rainbow trout fillet, about 12 oz/340 g
- ½ tsp meyer lemon zest
- 2 tbsp meyer lemon juice, about 1 lemon (if you can't find meyer lemons, substitute with regular lemon and 1 tsp honey)
- 2 tbsp extra virgin olive oil
- ¼ tsp sea salt or more to taste (you want the dressing to taste slightly saltier than you'd think)
- fresh ground black pepper
- 1 cup cooked, french lentils
- Sauteed tempeh
- Goat cheese
- If you haven't listened to the new Kendrick Lamar album, good Lord! Please, go give it a listen.
- Set the oven for 400 F/200 C/6 gas.
- ROASTING: On a sheet pan, toss together the diced sweet potatoes, 2 tsp of olive oil, and salt. In a small bowl, toss the asparagus with 1 tsp of oil and a pinch of sea salt. Roast the sweet potatoes in the oven for 12 minutes. With a spatula, turn over the sweet potatoes. Add the asparagus to the pan. Bake 12 minutes more.
- FISH (Optional): While the sweet potatoes and asparagus are roasting, cook the fish, if using. Heat a large cast iron skillet to medium high heat. Cut the trout into serving size portions if you wish. Add 1 tsp of refined oil to the skillet and let it get nice and hot so that it swirls quickly in the pan. Add the fish to the skillet, skin side down. Season the flesh of the fish with salt and pepper. Once the skin is nice and crispy, and the bright pink flesh is is starting to turn a lighter pink about halfway up the fish, flip the fish over. Cook for 2-3 more minutes or until the top is golden and the fish is cooked through. You can check by taking a knife and flaking open the fish a little to see if it is dark pink in the middle. I like mine cooked so it's almost all the way cooked as the fish will continue to cook after you remove it from the pan (this is called carry over cooking). Allow to cool just slightly before serving.
- DRESSING: While the fish is cooking, put the lemon zest, lemon juice, olive, salt and pepper into a mason jar or small tupperware container. Shake it up to combine evenly.
- ASSEMBLAGE: Into a large salad bowl, tear the swiss chard and butter lettuce, placing the greens on the bottom. Top with roasted sweet potatoes, asparagus, mango, avocado, and cashews. Toss together with the dressing and a pinch of salt. Serve with a 3 oz/85 g piece of fish, if using.