Enjoy this sweet potato salad recipe that is delicious and has many health benefits!
Adapted from Patty Kinsella
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2
Ingredients:
- 1 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. red wine vinegar
- 1 tsp. fresh lemon juice
- 1/2 tsp. raw honey (or pure maple syrup)
- 1 dash Himalayan salt (or sea salt)
- 1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
- 1 medium baked sweet potato, peeled and cut into 1/2-inch cubes
- 1 medium green apple, chopped
- 1/2 medium red bell pepper, chopped
- 1 stalk green onion, finely sliced
- 2 Tbsp. finely chopped fresh cilantro
- 4 cups fresh arugula
- 2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)
Directions:
- Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside.
- Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.
- Once sweet potato is cool, combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
- Drizzle dressing over sweet potato mixture; toss gently to blend.
- Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.
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