“I eat a lot of salads in the summer and was looking for something different. I found this recipe and added Tri Tip and Gorgonzola. You can also add any extra veggies you might have in your fridge. Some pineapple would also be good in this.” – April Ferre
Roasted Sweet Potato & Tri Tip Salad
- Sweet Potato Cubed
- Olive Oil
- Dried Cranberries
- Slivered Almonds Toasted
- Gorgonzola Cheese Crumbled
- Mixed Greens
- Roasted Tri Tip
- Balsamic Salad Dressing
- Preheat oven to 425 degrees. Toss sweet potato with olive oil to lightly coat and season with salt. Bake for 20 to 25 minutes until tender. Cool in refrigerator.
- Toss together all ingredients and serve.
2017 Adapted Recipe – April Ferre – From Chelsea’s Messy Apron