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Sweet Potato Fall Salad

Sweet Potato Fall Salad

With a delicious honey-lime dressing, this healthy, hearty salad is a perfect side for chicken, shrimp, pork, steak, etc. It also makes a fabulous vegetarian mand filling meal.

Sweet Potato Fall Salad
Sweet Potato Fall Salad

Variations:

  1. We love the flexibility of this salad. You can add cooked quinoa, Farro, pearl barley or wild rice to make it more filling.
  2. If you want to serve this salad as a main course, add cooked quinoa. Preparing healthy meals is easier if you make some prep work. Early in the week, make a big pot of quinoa and store it in the fridge for lunches and dinners on the go. It’s perfect for this sweet potato salad inspiration.
  3. You can also add pomegranates, dried cranberries or golden raisins.
  4. Choose the greens you can find: arugula, baby spinach, kale.

Advise: Always keep a big batch of quinoa or farro in the fridge so it’s super easy to put together a salad like this.

So if you want to stay healthy, despite all the holiday indulgences, ad this Sweet Potato Salad to your menu. It’s so delicious and festive.

Every year around this time we are looking for new salad ideas. There’s always such great inspiration with all the fall produce beautifully displayed at the market. The sweet potatoes caught our attention and is the hero in this salad.

Roasting is a great way to cook it. It brings out its sweet, natural sugars. Brush with oil a tray, covered with baking paper. Arrange the sweet potatoe on the tray, sprinkle over some salt, pepper and oil and bake for 30 minutes at 190 °C until golden.

roasted chickpeas
roasted chickpeas

If you like bake also the chickpeas with some spices for a more intense flavor or just combine them with some of the dressing for a minute if you are in a rush.

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