This all-around sweet potato salad brings a fresh, appetizing, and healthy salad to your table! Have this scrumptious bowl of salad any time of the day with your favorite dishes.
Preparation:
20mins
Cooking:
20mins
Total:
40mins
Serves:
3
Ingredients
For Salad:
1½lbsweet potatoespeeled and cut into 1-inch cubes
⅓cupolive oil
¼cupcashew nutsroasted
½cupchickpeascanned and drained
¾cupfresh tomatoescut into chunks (no need to deseed)
salt and ground black pepperfor seasoning
For Dressing:
¾cupspring onionsfinely minced
¼cupfresh parsleyfinely minced
2tbsphoney
7tbspapple cider vinegaror white wine
4tbspolive oil
salt and ground black pepperto taste
To Serve:
⅓cupfeta cheeseHaloumi, or Paneer cheeses, packed in water, drained, and crumbled
2tbspcilantro or parsley, chopped
Instructions
Preheat your oven to 360 degrees F. Grease and line your roasting tray with parchment paper.
In a mixing bowl, add the oil and potatoes. Toss to evenly coat the potatoes.
Season briefly with salt and pepper. Toss to combine.
Transfer to a roasting tray and roast for roughly 20 minutes, or until sweet potatoes are tender but still holds shape.
Transfer to a cooling rack and cool down your potatoes completely.
Dressing:
Combine all the ingredients and whisk until evenly incorporated.
Season with salt and pepper to taste and adjust accordingly.
Once the potatoes are cold, transfer them into a salad bowl.
Add the nuts, chickpeas, and tomatoes. Toss briefly to combine.
Add enough vinaigrette just to coat the vegetables evenly.
Garnish with crumbled cheese of your choice and chopped parsley or cilantro. Serve!