Tabbouleh Style Salad

Is anyone else’s garden swimming in herbs? Our garden is going nuts, most notably, our parsley. I love growing parsley because I find recipes never call for very much and then I’m always left with a massive bunch that I … Continue reading

Why I give my kale the rubdown.

If you’ve noticed, there are a few staple items in my kitchen (ahem, sweet potato). Kale is one of them. We usually eat this leafy green about once a week. When I first tried kale, I didn’t care for it at … Continue reading

Caprese Salad

Everyone has that meal that makes their mouth sing. For Andrew, it’s likely a warm cookie bottom sundae. For me, it’s the combination of tomato, soft fior di latte cheese, basil, and balsamic vinegar. This salad is my absolute favourite … Continue reading

Quinoa Salad with Almonds, Dates, and Feta

Doesn’t food make work better? I work with an amazing group of people; and let me tell you, we know how to feast. We regularly have potlucks and I love hearing where my co-workers get their inspiration and recipes…as well … Continue reading

Watermelon and Feta Salad

It hasn’t exactly been a blazing hot summer here in Southwestern Ontario. When I think of August my mind wanders to biting into a piece of watermelon as means of refreshment and relief from the sticky summer air. This past … Continue reading

Sweet Potato Salmon Cakes with Mango Avocado Salsa – One Year of Bloggin’

So it’s been about a year since I started posting on this little online food journal. It’s amazing to see what growth can come out of a year and also reflect on the opportunities for improvement. This was one of … Continue reading

Fresh Strawberry Salad Dressing

I don’t usually think outside the box with salad dressings. When I’m making my own, I usually just some shake together some oil, acid, and sweetness in a jar. Maybe garlic.  I saw this recipe, and I was instantly intrigued. … Continue reading

Brussels Sprouts Caesar Salad

I grew up in a home where the fridge door was overflowing with salad dressings. My mom loves salad; I too have been known to have more than a few varieties of prepared dressings kicking around. Over the past year … Continue reading

Jazzed-Up Cobb Salad

This salad has got it goin’ on. It really does have all the things that could ever make a salad delicious. It is definitely on the more indulgent side of dinner salads, but what better way to get your 8-10 … Continue reading

Roasted Sweet Potato and Pomegranate Salad with Maple Balsamic Dressing


I have made this salad almost once a week since it was first conceived in our kitchen. I think the idea for it came to me in a dream. Likely an integration of all the things I have been looking at on Pinterest. It works. I don’t think I’ve made a better salad, in fact. Not only is it delicious, it’s beautiful. Is there anything lovelier than the ruby-like arils (‘seeds’) that come out of a ripe winter pomegranate? We binge on them during this season. Luckily, Andrew has figured out a technique to coax the arils from the fruit…using a bowl of water, a spoon, and a heavy hand. There are a few different ways and plenty of tutorials; such as Simply Recipes, Rachael Ray, and various other kitchen sites. Check YouTube. Just be sure you don’t wear white.

1 sweet potato, cut into small cubes (peeling is definitely optional…we never do).
1-2 tablespoons olive oil
1 apple, thinly sliced
¼ cup sunflower seeds
½ cup pomegranate arils
50-100 grams feta cheese
Handfuls of spring mix
Salt and pepper

2 parts olive oil
1 part maple syrup
1 part balsamic vinegar
Small squeeze of mustard (depending on how much dressing you make…consider a teaspoon if total volume is 1 cup)
Salt and pepper


  1. Preheat the oven to 425F. Toss the sweet potatoes in olive oil, salt and pepper and arrange on a baking sheet in a single layer. Roast in the oven for about 25 minutes, stirring once or twice during this time.
  2. While the sweet potatoes are roasting, toss the desired amount of spring mix (we usually do a few handfuls per person) with desired amount of dressing and salt and pepper. Arrange on plates.
  3. Finish the salad by topping the greens with the apple, sunflower seeds, pomegranate arils, feta, and sweet potato.



Dressing from Michael Smith: The Best of Chef at Home