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Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.

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Chopped Salad with Roasted Sweet Potatoes + White Beans | The Perfect Embroidered Dress

Feb 21, 2018

Today I wanted to share a recipe for my new favorite chopped salad.  I seriously can’t get enough chopped salads.  I am a salad snob and truly only like a finely chopped salad.  This past weekend my Dad and brother in law took Sterling out for a guys dinner to celebrate his birthday.  So I told my mom and sister I would cook for dinner for us.  We knew we wanted a charcuterie plate to go with our wine and sometimes after that we aren’t crazy hungry,  so I figured a salad was a great idea.  This one is actually really filling with the white beans and sweet potatoes.   It was a huge hit we all loved it.  Even my Dad commented how good it looked before they left for dinner.  Roasting the sweet potatoes adds a touch of sweetness to go with the salty Parmesan and crispy almonds, it is such a good combo! Plus it is really healthy you are getting so many good nutrient rich veggies in one bowl.   This will save well in the fridge for about 2-3 days if you make it and have leftovers.

Enjoy!

C H O P P E D  S A L A D  W I T H  R O A S T E D  S W E E T  P O T A T O E S + W H I T E   B E A N S

1 head kale thinly shredded

1 can great white northern beans or cannelini beans

2 sweet potatoes

1 bag brussels sprouts thinly shredded

shredded Parmesan Cheese

sliced almonds

DRESSING

1/4 cup olive oil

1 tablespoon dijon

1 garlic cloved minced

2 teaspoons white wine vinegar

salt and pepper

whisk all together

 

Peel and chop the sweet potatoes in tiny cubes.  Place on a baking sheet and drizzle with olive oil and salt.   Bake at 375 degrees about 20-25 minutes- stirring once or twice while baking.  You want them to get slightly crispy.

In a small saucepan heat one tablespoon olive oil on low -medium heat.  Add in the almonds and sprinkle with salt.  Cook about 5 minutes until slightly toasted.  Removed from heat and place on a paper towel to cool.

In a large bowl, add the kale and brussels.  Pour half the dressing over the greens and massage with your hands.   Then add in sweet potatoes, white beans, shredded Parmesan and almonds.  Toss all together and add more dressing.

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I also wanted to share this embroidered dress that I am loving!   This is perfect for now with little ankle booties or into Summer with sandals.  Such a great dress to add to your closet!!  I found it ran TTS I am wearing a small.

Embroidered Dress

Also in white which I just ordered for a few upcoming events I have.

 

 

and newly released in yellow!

 

 

 

 

 

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  1. Terri McBride says:

    Love your recipes, and I wondered do you used chopping bowl for your chopped salads?

  2. Leigh Cline says:

    Where is your bowl from?

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