Nutty Sweet Potato Salad Food

SWEET POTATO SALAD

Steps:

• Preheat oven to 390F (200C) and line a baking sheet with parchment paper.
• Toss sweet potato chunks with 1 tablespoon of olive oil and optional spices. Spread on lined baking sheet and bake in oven for 25-35 minutes until roasted.
• Remove sweet potatoes from oven and cool at room temperature.
• Meanwhile, prepare dressing by mixing shallots, scallions, chives, vinegar, olive oil, and maple syrup.
• Toss sweet potatoes with dressing, garnish with chives and serve. I suggest refrigerating salad for an hour before serving to allow for all the flavor to seep into the potatoes. Enjoy!

SWEET POTATO & FETA SALAD

Steps:

• Turn on the grill-full heat, then peel and chop the sweet potato into slices, similar in thickness. Place on the grill and coat in, olive oil, spices and a little salt and pepper. These should cook in about 4-5 minutes, then turn them over and repeat until soft.
• Meanwhile, chop the tomato, cucumber and onion. cover in balsamic vinegar.
• Chop up the feta cheese into chuncks, or crumble if you prefer!
• Once the sweet potato is cooked through, and slightly cooled, throw everything together, then sprinkle with chopped almonds.
• Serve and enjoy :)

FARRO SALAD WITH SWEET POTATOES, KALE, DRIED CRANBERRIES, & PISTACHIOS

Steps:

• Preheat oven to 400 degrees F. Toss the sweet potatoes with the olive oil, season with salt and pepper, and lay on an aluminum foil wrapped baking sheet.
• Bake 15 minutes, turn, then cook another 5 to 10 minutes until tender. Set aside to cool.
• In a small bowl, whisk together the dressing ingredients and set aside.
• In a large bowl, mix together the farro, sweet potatoes, kale, celery, pistachios, cranberries, and onion.
• Pour half the dressing over the farro mixture and toss.
• Taste, and add additional dressing as needed.

SWEET POTATO KALE SALAD

Steps:

• Preheat oven to 400 F.
• Drain lentils, then place on a clean kitchen towel to dry. Add the lentils, pepitas, paprika, garlic powder, and oil to a baking pan. Season with salt and pepper, then toss to coat.
• Roast Lentils: Spread lentils and pepitas out in an even layer. Roast for 10 mins, then give them a shake and a stir and roast for another 10-12 min, until crunchy and crispy.
• Prepare 1 large or 2 smaller baking trays. Add the carrot, sweet potato, red onion and beet to the pans in an even layer so they're not overly crowed (use 2 pans if needed). Add the olive oil and a pinch of salt and pepper and toss to coat.
• When the lentils are done, increase the oven temperature to 425 F and roast the vegetables for 30-40 minutes until tender.
• Add all of the dressing ingredients to a blender and process until smooth. If you don't have a blender available, use 1/2 garlic powder instead of garlic cloves and whisk the dressing together in a bowl until smooth.
• Remove the kale leaves from the tough stems and chop into bite-sized pieces. Drizzle the kale with 1 tsp olive oil and massage with your hands for 30 seconds or so until softened and bright green.
• Assemble Salads: Divide the kale between 4 serving bowls or storage containers. When the vegetables are ready, divide the roasted vegetables and crispy lentils between each serving. If you're adding fresh herbs, sprinkle those on top. If you're serving right away, drizzle the dressing over each serving and enjoy. If you're storing for later, store the dressing separately and add just before serving.

DILL SWEET POTATO SALAD

Steps:

• Cube and steam sweet potatoes 8-10 minutes, until easily pierced with a fork.
• White they cool a bit, dice the cucumber and combine with the rest of the ingredients.
• Add in cooled sweet potatoes and stir well.
• Taste for salt and pepper and chill or serve room temperature.