THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
SWEET POTATO & POMEGRANATE SALAD
You'll love this festive pomegranate salad! The juicy pomegranate seeds are a delicious match for crunchy, toasty pistachios, hearty sweet potatoes, and tangy feta cheese.
Provided by Jeanine Donofrio
Categories Salad, side dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Roast the sweet potatoes: Preheat your oven to 400 degrees. Drizzle the sweet potato cubes with some olive oil, salt, and pepper, and roast in the oven for 20-30 minutes, or until the edges start to turn a darker brown.
- Make the dressing: Whisk together the olive oil, garlic, honey, vinegar, salt, and pepper. Taste and adjust.
- Assemble the salad with the roasted sweet potatoes, greens, pomegranate, feta, pistachios, cilantro, and scallions. Toss lightly in the dressing and serve.
SWEET POTATO & POMEGRANATE SALAD RECIPE - (4.5/5)
Provided by ruthg
Number Of Ingredients 14
Steps:
- Roast the sweet potatoes: Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn a darker brown. Make the dressing: Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Taste & adjust. Set aside. Assemble all salad ingredients, toss lightly in the dressing.
SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY
This hearty Sweet Potato Pomegranate Salad is a perfect side for a holiday dinner or an easy-to-pack lunch. The oranges, reds, and greens make it a festive dish, and its citrus dressing keeps the dish balanced and bright.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
- Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
- While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
- Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 58 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, Sugar 24 grams
SWEET POTATO POMEGRANATE SALAD
Steps:
- Preheat oven to 400˚F or 200˚C.
- Peel the sweet potato and cut into 1-inch cubes, then place it in a bowl.
- Drizzle the sweet potato with the olive oil and season with salt and pepper.
- Toss until the potatoes are well coated. Roast for around 30 minutes until tender. Remove from oven and let cool slightly.
- Meanwhile make the dressing by whisking the olive oil, lemon juice, maple syrup and salt and pepper in a bowl until combined.
- To make the salad, place the sweet potato, pomegranate arils, pepitas, feta cheese, red onion, baby spinach leaves and pistachios in a bowl.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve immediately.
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- Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
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