sweet potato salad

<p>The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.</p>

Winter Grain Bowl with Balsamic Dressing

golden

sweet potatoes, cubed

olive oil and salt

rice,

cherries

shredded kale

goat cheese

pistachios

balsamic vinegar

olive oil

mayonnaise (optional but deliciously creamy)

salt

Dijon mustard

Roasted Vegetables and Wild Rice

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according the package directions.

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes.

Winter Grain Bowl Step 1

Dressing

In a blender or food processor, blend dressing ingredients together until smooth. In a blender or food processor, blend dressing ingredients together until smooth. 

In a blender or food processor, blend dressing ingredients together until smooth. 

Winter Grain Bowl Step 2

Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

Winter Grain Bowl Step 3

Assemble

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It&#8217;s like a delicious spa for your winter body.

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It's like a delicious spa for your winter body.

Winter Grain Bowl Step 4

Love grain bowls and balsamic vinegar dressing sounds so good. I am going to try it.

This grain bowl not only looks delicious and healthy but it is gorgeous as well. Thanks so much for sharing this wonderful January meal.

I love grain bowls and this one is perfect for winter. Roasting the root veggies makes them so much sweeter. It's my favorite way to prep them.

I made this last night and it was absolutely delicious! I added sautéed beet greens (since I didn’t want to waste them), used fresh pomegranate seeds instead of the dried cherries since I had a pomegranate on hand, and added a little lemon juice. This recipe is a keeper!

This salad is fabulous, and I will make it again! Yesterday, the weather in Texas was in the high70s, so we grilled our veggies. 😊 and we also added grilled tofu to our bowls.  We love making your recipes. They are simple and fulfilling. Thanks for sharing.
.

This is FANTASTIC! Just had it for lunch (day 2) and can't wait to have it again tomorrow. I used quinoa and arugula but will try again with wild rice. Thanks!

This was EPIC! I subbed butternut squash for beets and it was perfection. With the nutty wild rice, tangy balsamic dressing, sweet dried cherries, creamy goat cheese and crunch from the pop of pistachios, it's the bowl of my dreams. I added some shredded rotisserie chicken for extra protein. Love making this on the weekend and eating from it all week. Thank you!

Great for lunch throughout the week.  I kept each item separate and created my bowl each day for lunch. Instead of kale I did roasted brussel sprouts.   Yum! Yum!

I love these bowls. I’ve been keeping the layers available in the fridge for lunches and breakfast. My fave is brown rice, quinoa combo, black beans, roasted sweet potatoes, garlicky kale, half an avocado and an over easy egg over the top. Yum. I love the balsamic dressing. Because I live in New England and am surrounded by maple trees, I substitute maple syrup for the mustard. Deeelicious!!!!!  Thanks for the idea. It’s totally saving my winter.

Meal prepped this for lunch all week. It is great cold or with the grain part warmed up, plain or with an egg or leftover meat.

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https://www.youtube.com/watch?v=YiafPhUNEjg

The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

Full recipe: https://pinchofyum.com/winter-grain-bowl-with-balsamic-dressing

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This roasted sweet potato salad recipe is a delicious lunch or side dish! If you&#x27;re making it in advance, wait to add the dressing and the avocado until right before you eat.

Sweet Potato Salad

Roasted Sweet Potatoes ((cubes))

recipe Tahini Dressing ((makes a bit extra))

arugula

feta

avocado (sliced)

Lemon wedge (for squeezing)

toasted pepitas

Sea salt and black pepper

Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.

This roasted sweet potato salad features black beans, bell peppers, and of course, roasted sweet potatoes with a simple dressing. Fresh and yummy!

Roasted Sweet Potato Salad

sweet potato,

jalapeno, minced

garlic,

few tbs. chopped red onion

lemon

black beans

cilantro

Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with other ingredients.

Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.

This was wonderful! I made it last night &amp; everyone loved it! Sweet potato is a new favorite of mine &amp; I really enjoyed spicing it up instead of sweetening. Thanks!

I love this site. I was looking for recipes for sweet potato and I think this is a healthy and yummy recipe. I'm gonna give it a try!

This recipe was really, really good.  I more than doubled it and supplemented with pre-roasted red peppers since I only had one.  I also added the juice from the limes, in addition to the zest, because it was a tiny bit dry.  Took it to a party where it got rave reviews.  Definitely adding it to the rotation!

Grilled Sweet Potato Salad with Maple Bacon Vinaigrette is smoky grilled sweet potato with crumbled bacon and fresh veggies tossed in a maple bacon dressing!

Grilled Sweet Potato Salad with Maple Bacon Vinaigrette

extra virgin olive oil

lbs. sweet potatoes

salt and pepper (to taste)

center cut sliced bacon (crumbled (reserve the bacon grease

green onions (thinly sliced, both white and green parts)

small bell pepper (seeded

red wine vinegar

bacon grease

maple syrup

dijon mustard

salt and freshly ground pepper (to taste)

Preheat the grill to medium high heat.

In a medium bowl, toss the sweet potato rounds with 1 tablespoon olive oil and a sprinkle of salt and pepper until the potatoes are well coated. Place the potato rounds on the preheated grill and turn the heat down to medium. Grill 5-7 minutes per side or until each side is well charred and the potatoes are tender (the potatoes will appear slightly blistered when they're ready). Remove from heat and set aside.

Place the olive oil, red wine vinegar, bacon grease, maple syrup, dijon mustard, salt and pepper in small bowl and whisk to combine.

When the sweet potatoes have cooled slightly, cut them into chunks or slice width-wise and place in a serving bowl. Add the bacon, green onion and bell pepper and toss with the desired amount of dressing.

Serve warm or at room temperature. Enjoy!

With roasted sweet potato, fluffy quinoa, arugula, crumbled feta, and a quick hummus dressing, this warm Sweet Potato Salad recipe is a hearty side salad for serving up on any occasion.

Sweet Potato Salad with Quinoa and Hummus Dressing

sweet potatoes (can sub butternut squash

Tbsp olive oil (30 mL)

quinoa (90 g)

arugula (50 g)

feta cheese (cubed

raisins (75 g)

onion

mint

red pepper flakes

hummus (100 g)

lemon juice (5 mL)

water (5 to 10 mL)

Roast: Preheat oven to 425°F (218°C). Peel and cube sweet potato. Spread onto a parchment-lined baking sheet and drizzle with oil, tossing to evenly coat. Bake for 20 to 30 minutes, until fork-tender.

Quinoa: Bring 1 cup of water to a boil then add quinoa. Cover and cook for 10 to 12 minutes, or until water is absorbed and quinoa is tender.

Dressing: Stir together hummus, lemon juice and water, and more water as needed to reach a thick sauce consistency.

Assemble: Right before serving, toss together all salad ingredients. Drizzle with dressing and serve immediately.

Moroccan Chickpea &amp; Sweet Potato Salad is bursting with flavor! Healthy, vegan and gluten-free, it is very EASY to make! Can be made ahead! Perfect for midweek meals or bring it to a fall gathering.

Moroccan Chickpea &amp; Sweet Potato Salad

yams

Place the diced yams on a parchment lined baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Toss to coat well. Spread the yams out so they have lots of space to crisp. Place in the oven and roast 15 minutes, toss, and continue roasting until tender and slightly crispy, about 10 more minutes. You don&#8217;t want them overly soft.

Meanwhile, place the chickpeas, scallions, cilantro, olive oil, vinegar, maple, orange zest, cumin, cinnamon, and cayenne in a medium bowl and toss to combine.

When the sweet potatoes are tender, let them cool for 10 minutes, then add to the bowl and season the salad with salt and pepper to taste.

Serve this on its own or over lightly-dressed greens or massaged lacinato kale ribbons.

Note: To make the lacinato kale ribbons, remove any tough veins, stack 5–6 leaves, and finely slice across the grain into thin ribbons to create a “slaw.” Drizzle lightly with olive oil, sprinkle a pinch of salt, and massage the oil into the kale ribbons with your fingers until the kale ribbons become tender and glossy. For an extra lovely touch, add 1–2 teaspoons orange zest and massage this in too.

Salad will keep 3-4 days in the fridge (keep the kale slaw separate).

Loving all of your vegan recipes!  Thanks!  Vegan January may go into Feb...

Omg if you have doubt about this recipe forget them. This was the best surprise ever. I’ll love this dish!

I have been looking for new ways to eat chickpeas! Thanks so much. This was easy and tasty!! They say to eat chickpeas at least once a week! So now I have more ideas:)

Made this recipe last night and loved it! I had some fresh mint leftover from another recipe that needed a home soon and I thought that would fit the Moroccan profile so I added that, too. Eating leftovers today in a Buddha bowl! Thank you for the constant inspiration!

Hi! I just made this today and it was spectacular. I just wanted to say that I used my phone and computer for this recipe and the ads were not an issue at all…. So maybe there’s another problem on their end. Anyway, hope to see more vegan and vegetarian stuff!

This sweet potato salad recipe is colorful and delicious! Roasted potatoes, greens, and cranberries make the ideal sweet and savory mix.

potatoes

teaspoon garlic powder

teaspoon kosher salt

black pepper

tablespoons Honey Mustard Dressing (or Balsamic Dressing for vegan)

baby arugula greens

1/2 medium shallot, thinly sliced into half moons

cranberries

¼ cup pepitas

feta or goat cheese crumbles (optional)

Roast the sweet potatoes

 Preheat the oven to 450 degrees Fahrenheit.

Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix the sweet potatoes with the olive oil, garlic powder, and kosher salt.

Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom. (You can make ahead the roasted sweet potatoes and refrigerate until serving: bring them to room temperature prior to making the salad, or reheat them in a 350 degree oven until slightly warmed.)

Meanwhile, make the Honey Mustard Dressing.

When ready to assemble the salad, in a bowl mix the roasted sweet potatoes with the baby arugula, shallot, cranberries, pepitas, feta or goat cheese crumbles, and 6 tablespoons of the dressing. Mix, then serve. (Plated salad variation: Add 2 to 3 additional cups mixed greens. Place the greens on plates, top with the potatoes, cranberries, shallot pepitas and cheese, and drizzle with dressing.)

Roasted Sweet Potato Salad has all the best flavors of Fall in one delicious salad. It's loaded with kale, roasted sweet potatoes, apple, pecans and goat cheese, then topped with the best maple vinaigrette.

Roasted Sweet Potato Salad Recipe

lbs sweet potatoes ((2 medium or 3 smaller sweet potatoes) )

tsp sea salt

tsp black pepper

kale ((10 cups chopped))

apple (thinly sliced)

pecans (lightly toasted if desired)

cranberries (or pomegranate seeds)

oz goat cheese ((1/2 cup crumbled))

Tbsp apple cider vinegar

Tbsp dijon

garlic (finely

tsp fine sea salt

tsp black pepper (freshly ground)

Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.

Prep:

Peel and dice sweet potatoes into 1/2” thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine.

Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.

How to Roast Sweet Potatoes:

In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.

How to Make Salad Dressing:

Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl. Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let salad rest for 15 minutes while you add the remaining ingredients.

Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.

How to Make Kale Sweet Potato Salad:

https://www.youtube.com/watch?v=rDnHVoqIrU8

This homemade Roasted Sweet Potato Salad has all the best flavors of Fall. It's loaded with kale, creamy sweet potatoes, crisp apple, crunchy pecans then topped with the best maple vinaigrette dressing. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

SWEET POTATO SALAD INGREDIENTS: 
►1 1/2 lbs (2 medium or 3 smaller) sweet potatoes, 
►1 Tbsp olive oil
►1/2 Tbsp maple syrup
►1/2 tsp sea salt
►1/4 tsp black pepper

►1 bunch kale, (10 cups chopped) 
►1 Apple, thinly sliced
►Pecans, lightly toasted if desired
►1/2 cup dried cranberries or Pomegranate Seeds
►2 oz Goat Cheese (1/2 cup crumbled)

SALAD DRESSING:
►3 Tbsp apple cider vinegar
►1 Tbsp maple syrup
►1 Tbsp dijon
►1 garlic clove, minced
►1/3 cup extra virgin olive oil
►1/2 tsp Salt 
►1/8 tsp black pepper

🖨 PRINT RECIPE HERE: coming soon

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:37 Peeling and baking sweet potatoes
2:17 Toasting pecans
2:26 How to make salad dressing
3:38 How to prep and cut kale
5:13 Arranging salad toppings
7:08 Taste test
9:51 Behind the scenes

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#natashaskitchen #salad #sweetpotato

Roasted SWEET POTATO SALAD with Best Dressing

Savory Sweet Potato Salad is a mouth-watering sweet potato salad with arugula, pomegranate, dried cherries, quinoa, and pepitas in apple cider vinaigrette. It represents every flavor of the palate and makes the perfect holiday dinner side dish.

Savory Sweet Potato Salad

dry Quinoa (or 1 cup cooked)

Sweet Potato

Pepitas

Baby Arugula

Pomegranate Arils

Cherries (lightly chopped)

Tbsp Bragg Raw Apple Cider Vinegar

Extra Virgin Olive Oil

tsp Maple Syrup

Salt

Black Pepper (to taste)

Cook dry QUINOA according to package instructions; allow to cool.

In the oven:Peel skin, chop into cubes, toss in extra virgin olive oil, and bake at 400° until tender (about 10-14 minutes); allow to cool before adding to the salad.In the microwave:Pierce raw SWEET POTATO several times with a knife; place in the microwave; cook on high until tender (5-8 minutes); allow to cool; remove skin; chop into bite-sized pieces; allow to cool before adding to the salad.

To cook the sweet potatoes

Place PEPITAS on a baking tray under low-flame broiler in oven or toaster oven; gently toast until fragrant (be careful, they burn easily).

Toast the pepitas

In a bowl, whisk together APPLE CIDER VINEGAR, OLIVE OIL, MAPLE SYRUP, SALT, and PEPPER; cover and chill up until needed.

To serve, toss together QUINOA, SWEET POTATO, ARUGULA, PUMPKIN SEEDS, POMEGRANATE ARILS, DRIED CHERRIES, and VINAIGRETTE.

Apple cider vinaigrette

This incredible Roasted Sweet Potato Salad is made with a simple 4-ingredient yet super flavorful dressing and tender sweet potatoes.

sweet potato

Tbsp avocado oil

tsp all spice

sea salt

pepper

oz lettuce

red onion

dill

avocado

walnuts

Preheat the oven to 400F. Bonus tip: add your baking sheet into the preheating oven so it gets hot and the sweet potato doesn&#39;t stick.

In the meantime, peel and cube the sweet potato, add to a shallow bowl and season with avocado oil, all spice, sea salt, and pepper. Work seasoning into the sweet potato cubes with your hands. Then add seasoned cubes to the hot baking sheet and place back in the oven for 20-25 minutes stirring midway.

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