Friends, hello.

A few weeks ago, my daughter and I had lunch at GB Eats in Great Barrington, Massachusetts. I ordered the breakfast salad, a bowl of arugula, roasted sweet potatoes, crumbled bacon, and avocado dressed with a lemon vinaigrette and topped with two poached eggs.

It was heavenly — so fresh tasting — and made me wonder why breakfast salads aren't more of a thing? Maybe they are and I haven't noticed, but with every completely satisfying bite, I found myself thinking: I could eat this every day.

On our way home, I picked up some sweet potatoes, and later that night, I roasted them dressed with melted coconut oil, inspired by an old Melissa Clark recipe, and seasoned with salt and Silk chili*. You can use olive oil in place of the melted coconut oil, but Melissa says it best: “The coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence.”

Out of the oven, a squeeze of lime is all the sweet potatoes need. You can eat them just like that, but inspired by GB East, I threw them in a salad, using what I had on hand that night: romaine, black beans, and goat cheese.

I dressed it all with this apple cider vinaigrette, which I love this time of year, and while it wasn't quite the same vibe as GB Eats', it was delicious nonetheless, and I've made a number of variations of it since, the roasted sweet potatoes being the only consistent element: all sorts of nuts, dried fruit, cheese, and greens work well here.

The recipe is up on the blog. Have a wonderful weekend 🍂🍁🍃

Roasted Sweet Potato Fall Salad

*Silk chili: You can use Aleppo pepper in its place. I've actually been able to find Aleppo pepper at the grocery store (as opposed to online) recently, so check your stores or do an InstaCart search to see if any of your local stores carry it. I use Aleppo pepper/Silk chili so often this time of year — it's so nice on roasted vegetables, meats, eggs, etc.

Review of the Week

⭐️⭐️⭐️⭐️⭐️

Bolzano Apple Cake

"I have made this cake four times now and it is AMAZING. Everyone wants the recipe, which I have forwarded with the appropriate credit. I have found the best results are with a metal pie tin, rather than ceramic or glass. The metal seems to get hotter and caramelises the edge of the cake really well."

— Helen

PS: Two More Fave Apple Recipes to Try:

Teddie's Apple Cake (So simple, made with oil not butter, so, so very good.)

Overhead shot of Teddie's apple cake with a slice missing.

Apple Orchard Muffins (Made with all of my favorite things... also oil not butter, buttermilk, maple syrup, turbinado sugar (for the top), love love love)