COLD SWEET POTATO SALAD WITH CRANBERRIES AND PECANS
Cold sweet potato salad is topped with dried cranberries and pecans, then tossed with a maple syrup and mustard dressing. Perfect for summertime picnics and for the Thanksgiving table.
Provided by justalittlebitofbacon
Categories Salad
Time 27m
Number Of Ingredients 12
Steps:
- Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Take the potatoes off the heat and transfer them to a large serving bowl. Cool the potatoes until just warm, about 15 minutes.
- Whisk together all the dressing ingredients. Pour the dressing over the warm potatoes and let them finish cooling with the dressing.
- Add the onion, pecans, cranberries, and goat cheese to the serving bowl and gently mix them in. Sprinkle the rosemary and parsley over the top.
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
SWEET POTATO PECAN SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Place a baking sheet in the oven to heat.
- Toss the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a mixing bowl. Season with salt and pepper. Transfer the mixture to the heated baking sheet and roast until the potatoes are tender and caramelized, about 30 minutes.
- Let the sweet potato mixture cool to room temperature before proceeding. (Or, if preparing ahead of time, cool the sweet potato mixture in the fridge, removing it 30 minutes before proceeding to allow it to come to room temperature.)
- Toss the sweet potato mixture in a large bowl with the grapes, pecans, pomegranate seeds, scallions and raisins. Toss the salad with sherry vinegar and olive oil to taste. Add salt and pepper as needed.
SWEET POTATO-PECAN SALAD
Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken.
Provided by John Willoughby
Categories quick, salads and dressings, side dish
Time 25m
Yield 6 side-dish servings
Number Of Ingredients 15
Steps:
- Fill sink or a large bowl with water and ice cubes. Put sweet potatoes in a large saucepan, add the salt and water to cover, and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a fork but still offer some resistance and don't break apart, 10 to 12 minutes.
- Drain potatoes and immediately put them into the ice-water bath. After 1 minute, remove potatoes, drain again, and put into a large bowl along with diced peppers, onion and parsley.
- Make the dressing: In a large bowl, combine mustard, ketchup and garlic. Add olive oil in a slow, steady stream, whisking constantly. Whisk in vinegar, Worcestershire and lime juice, then season to taste with salt and pepper.
- Pour dressing over sweet potatoes, add pecans and toss gently.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 26 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 571 milligrams, Sugar 8 grams, TransFat 0 grams
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