Creeach Fam Recipes

Roasted Sweet Potato Salad Recipe

Name: Roasted Sweet Potato Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 cups sweet potato (chopped into bite-sized pieces); 1 ½ Tbsp avocado oil; Sea salt to taste; 6 ounces fresh blueberries; ½ cup raw or roasted pecans (chopped); ½ cup dried cranberries; ½ cup grated parmesan cheese or feta cheese crumbles; ⅓ cup raw or roasted pumpkin seeds; ¼ cup red onion (finely chopped); ⅓ cup avocado oil; 2 Tbsp fresh lemon juice; 2 Tbsp balsamic vinegar; 1 tsp dijon mustard; 1 small clove garlic (minced); 3 Tbsp fresh parsley (chopped); Sea salt to taste

6 servings

portions

15 minutes

temps actif

40 minutes

temps total

Commencer à Cuisiner

Ingrédients

6 cups sweet potato (chopped into bite-sized pieces)

1 ½ Tbsp avocado oil

Sea salt to taste

6 ounces fresh blueberries

½ cup raw or roasted pecans (chopped)

½ cup dried cranberries

½ cup grated parmesan cheese or feta cheese crumbles

⅓ cup raw or roasted pumpkin seeds

¼ cup red onion (finely chopped)

⅓ cup avocado oil

2 Tbsp fresh lemon juice

2 Tbsp balsamic vinegar

1 tsp dijon mustard

1 small clove garlic (minced)

3 Tbsp fresh parsley (chopped)

Sea salt to taste

Instructions

Preheat the oven to 400 degrees Fahrenheit.

Chop the sweet potato into bite-sized chunks, leaving the peel on. Transfer the chopped sweet potatoes to a large rimmed baking sheet. Drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss everything together then spread the diced sweet potatoes into a single layer.

Roast on the center rack of the preheated oven for 20 minutes. Use a spatula to give the potatoes a stir, then roast for another 5 to 8 minutes, or until they reach your desired level of golden brown deliciousness.

Remove the roasted sweet potatoes from the oven and allow them to cool while you’re preparing the rest of the recipe.

Add the ingredients for the salad dressing to a small bowl or a measuring cup and whisk well until combined. Set aside until ready to use.

Transfer the blueberries, pecans, dried cranberries, parmesan cheese, pumpkin seeds, and red onion to a large mixing bowl, followed by the cooked and cooled sweet potato.

Pour in all of the dressing and use two wooden spoons to toss everything together until the salad ingredients are coated in vinaigrette. Taste the salad for flavor and add sea salt to your personal taste.

Serve alongside your main dish (or enjoy as a light lunch), and enjoy!

Nutrition

Taille de Portion

1 Serving (of 6)

Calories

444 kcal

Lipides Totaux

29 g

Lipides Saturés

5 g

Lipides Insaturés

13 g

Acides Gras Trans

Cholestérol

5 mg

Sodium

535 mg

Glucides Totaux

45 g

Fibres Diététiques

6 g

Sucres Totaux

19 g

Protéines

7 g