Sweet Potato Salad
Servings: 4 people
SWEET POTATOES
- 1½ pounds (680 grams) sweet potatoes About 3 large, peeled and cut into 1-inch (2½ cm) pieces
- ½ tablespoon (1 tablespoon) extra virgin olive oil
- ½ teaspoon (½ teaspoon) salt
SALAD
- 3 tablespoons (3 tablespoons) seeds pumpkin, sesame, sunflower, or a mix
- ¼ cup (30 grams) dried cranberries
- ½ (½) red onion thinly sliced
- 5 cups (100 grams) arugula or baby spinach, or both
- 3 ounces (85 grams) feta cheese crumbled
DRESSING
- 3 tablespoons (3 tablespoons) extra virgin olive oil
- 3 tablespoons (3 tablespoons) lemon juice
- 2 tablespoon (2 tablespoons) mustard
- 1½ tablespoon (1½ tablespoon) maple syrup or honey
- 1 teaspoon (1 teaspoon) dried oregano
- ½ teaspoon (½ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper or red pepper flakes
- SWEET POTATOES: Preheat the oven to 400°F or 200°C. If using the air fryer, there’s no need to preheat it.Peel and chop 1½ pounds sweet potatoes into 1-inch cubes and add them to the baking tray.Season with ½ tablespoon extra virgin olive oil and ½ teaspoon salt, and toss with your hands.Bake for about 30 minutes or air fry for 20 minutes. The spuds are ready when they are fork-tender.
- SEEDS: Heat ½ tablespoon extra virgin olive oil in a non-stick or stainless steel pan.Add 3 tablespoons seeds and ¼ cup dried cranberries. Season with a pinch of salt and toast on low heat for two minutes, stirring often. Set aside to cool.DRESSING: In a bowl, whisk 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoon mustard, 1½ tablespoon maple syrup, 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
- SALAD: Arrange 5 cups arugula on a large serving platter. Top with the roasted sweet potatoes, ½ red onion (thinly sliced), 3 ounces feta cheese (crumbled), toasted seeds, and cranberries.Drizzle with half the dressing and keep the other half in a small bowl for people to help themselves.You can serve sweet potato salad as an appetizer, side dish, or light lunch.
