Our recent (and far too early) snow blizzard has left me with a yearning for comfort food. With cold and flu season just around the corner, I like to blend comfort and nutrition together whenever possible and this Barley Sweet Potato Salad never disappoints.
Cooked barley, roasted sweet potatoes, green onions, almonds, blue cheese, cranberries and baby spinach are tossed together with a tangy Cranberry Vinaigrette for a big-batch salad that is packed with flavor, texture and color.
Not only is it delicious, but this salad also boasts a bounty of nutrition, including fiber for good digestion, B-group vitamins for energy and healthy blood cells, and minerals like magnesium and selenium which enhance bone health and help boost the immune system. Just the kind of food we North Dakotans need this time of year to keep us warm, healthy and nourished.
Get the recipe: Barley Sweet Potato Salad
Featured crops in this recipe:
- Barley (North Dakota is one of the nation’s top producers)
- Canola (North Dakota is #1 producer in the U.S.)
- Dairy (I love the AmaBlu cheese crumbles from the Caves of Faribault in Minnesota)