Yes-we-can-have-sweet potatoes-for-dinner salad
Indulge in a flavorful mix of sweet potatoes, fresh greens, and zesty dressing. This salad is a delicious and nutritious choice for a satisfying dinner.
Ingredients:
- Salad
- 3 large sweet potatoes, peeled
- 1 bunch arugula
- 1/2 cup feta, chopped
- 1/2 cup walnuts
- 1/2 cup whole scallions, tops and bottoms, roughly chopped
- Dressing
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon mustard
- 1 garlic clove, crushed
Instructions:
- Preheat your oven to 220 °Cand cut the sweet potatoes into pieces slightly larger than what you can bite in one go. Mix them with a couple of tablespoons of olive oil, salt generously, and put them in a large roasting pan; if they seem too crowded, use another pan. Roast for about 30 minutes, gently flipping them every 10 minutes. Aim for a golden color and a firm texture, not too soft. In the last five to ten minutes of roasting, put the walnuts in a separate pan in the oven, and toast them until they smell fragrant.
- While the sweet potatoes and walnuts are in the oven, place the arugula in a large bowl and add the feta and scallions. Combine the ingredients for the dressing in a jar, then shake it well and remove the garlic clove.
- After the sweet potatoes and walnuts are freshly out of the oven, mix the salad with the dressing. Then sprinkle the warm sweet potatoes and walnuts on top. It's ready to be served.
Summary:
- Calories: 1573 kcal
- Fat: 111 g
- Protein: 35 g
- Carbs: 122 g
- Potassium: 2947 mg
- Magnesium: 351 mg