Recipe by Chanie Nayman

Roasted Sweet Potato Salad with Creamy Ginger Lime Dressing

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Roasted Sweet Potato Salad with Creamy Ginger Lime Dressing
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Egg
50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

I always find that sweet potato in a salad is a sure hit, and this salad is another delicious way to showcase it.

Ingredients

Roasted Sweet Potato Salad

  • 1 sweet potato, diced into 1/2-inch (1-centimeter) cubes

  • 1 red onion, diced into 1/2-inch (1-centimeter) cubes

  • olive oil, for drizzling

  • salt, for sprinkling

  • pepper, for sprinkling

  • 8 cups mixed greens

  • 1 cucumber, diced into 1/2-inch (1-centimeter) cubes

  • 1/2 cup sliced red cabbage

  • 1/4 cup pine nuts, toasted (see note)

  • 1/4 cup pomegranate seeds

Dressing

  • 1 tablespoon sugar

  • 1/4 teaspoon cracked black pepper

Directions

Prepare the Roasted Sweet Potato Salad with Creamy Ginger Lime Dressing

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Place sweet potato cubes and diced red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, to taste.

2.

Place baking sheet in the oven and roast sweet potato and onion for 20–25 minutes, or until done.

3.

Combine roasted sweet potatoes and red onion with mixed greens, cucumber, and red cabbage, if using, in a bowl. In a separate bowl, combine dressing ingredients and mix well. Toss salad with dressing. Top with toasted pine nuts and pomegranate seeds immediately before serving.

Notes:

Pine nuts are the easiest thing to burn, and also the most frustrating because they’re pricey! I toast them on 350 degrees Fahrenheit (175 degrees Celsius) for seven to eight minutes. Don’t forget to set a timer!

Credits

Food and Prop Styling Goldie Stern
Photography Felicia Perretti

Recipe tags

Chanie Nayman creamy dressing ginger lime roasted sweet potatoes sweet potato salad sweet potatoes
Roasted Sweet Potato Salad with Creamy Ginger Lime Dressing

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E. Schwartz
E. Schwartz
3 years ago

This salad was a hit!!
I replaced the pine nuts for sunflower seeds and also served it with Romain lettuce as shown on the picture.
Thank you!!

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