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!
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 257 kcal, Carbohydrate 48.8 g, Protein 3.3 g, Fat 6.1 g, SaturatedFat 0.9 g, Fiber 7.7 g, Sugar 5.3 g
SWEET POTATO SALAD
Sweet Potato Salad recipe has roasted sweet potatoes, pecans, apples, and dried cranberries tossed in an easy maple mustard vinaigrette dressing. Flavorful and comforting Roasted Sweet Potato Salad is healthy, vegan, and a gluten free recipe that may be served warm or cold.
Provided by Melissa Erdelac
Categories Side Dish
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Spray two baking sheets with nonstick cooking spray. Divide sweet potatoes between the baking sheets. Divide olive oil, salt, and pepper between the two sheets. Toss to combine.
- Spread sweet potatoes in a single layer so they aren't touching. Bake for 25 minutes. Toss and flip sweet potatoes, then bake for 15 minutes more. They should have a crispy, caramelized exterior and soft interior.
- Meanwhile whisk together dressing ingredients in a small bowl. In a large bowl place slightly cooled sweet potatoes, apples, pecans, and dried cranberries. Gently toss with dressing. Serve warm, room temperature, or cold. If serving cold, let sweet potatoes cool completely before tossing with other ingredients and dressing.
Nutrition Facts : Calories 268 kcal, Carbohydrate 39 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 339 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
SWEET-POTATO SALAD WITH MUSTARD VINAIGRETTE
I was looking for something to do with a sweet potato...Here's what i found. Easy peasy...and good too!
Provided by fairy chef
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces.
- Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes or boil which ever you prefer.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes.
- Add scallions and salt to taste and gently toss.
- Salad (without scallions) can be made 2 hours ahead. Toss in scallions just before serving.
Nutrition Facts : Calories 370.6, Fat 13.8, SaturatedFat 1.9, Sodium 346.1, Carbohydrate 58.5, Fiber 9, Sugar 12.3, Protein 4.9
ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE
Make and share this Roasted Sweet Potato Salad With Honey-Maple Vinaigrette recipe from Food.com.
Provided by chris.young
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- • Preheat oven to 400°. Place sweet potatoes in a greased baking pan; toss with 2 tablespoons oil. Roast 35-40 or until tender.
- • Transfer to a large bowl; cool slightly.
- • In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended.
- • Add spinach, apple, cranberries and pecans to sweet potatoes.
- • Drizzle with vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 363.5, Fat 18.5, SaturatedFat 1.5, Sodium 160.9, Carbohydrate 48.5, Fiber 7.2, Sugar 20.1, Protein 4.2
ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE
This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly., In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 192mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 5g protein.
ROASTED SWEET POTATO SALAD WITH CHUTNEY VINAIGRETTE RECIPE
Steps:
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss sweet potatoes with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.
- Meanwhile, combine vinegar, chutney, mustard, honey, garlic, and olive oil in a medium bowl and whisk to combine.
- Let potatoes cool slightly, then toss them with the cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature.
Nutrition Facts : Calories 296 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 2 g, Sodium 462 mg, Sugar 24 g, Fat 14 g, ServingSize serves 6, UnsaturatedFat 0 g
TWO-POTATO SALAD WITH MUSTARD DRESSING
Categories Salad Mustard Potato Side Steam Quick & Easy Bell Pepper Sweet Potato/Yam Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a steamer set over boiling water arrange the boiling potatoes, top them with the sweet potatoes, and steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. Transfer the potatoes to a bowl and let them cool. In another bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing to the potatoes with the onion, the bell pepper, and the gherkin and combine the salad well.
SWEET-POTATO SALAD WITH MUSTARD VINIAGRETTE
Categories Salad Mustard Side Steam Thanksgiving Vegetarian Quick & Easy Vinegar Sweet Potato/Yam Fall Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.
SWEET POTATO VINAIGRETTE
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together vinegar, honey and mustard. Whisk in olive oil in a stream and season to taste. Gently toss sweet potato slices and scallions with vinaigrette.
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- Combine sweet potato, onion, 2 tablespoons olive oil, and 3/4 teaspoon salt in a large bowl; toss to coat. Arrange vegetables in a single layer on 2 lightly greased baking sheets.
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- Preheat your oven to 350 degrees and place the almonds onto a small pan. Cook until lightly golden brown and toasted, about 7-10 mins. Watch them closely as they can burn quickly.
- While the almonds cook, heat up the olive oil in a large pan on medium heat. Add the sweet potato noodles and cook, stirring frequently, until tender and wilted, about 7-10 mins. Season with sea salt.
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