ROASTED SWEET POTATO SALAD
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
FARRO SALAD WITH ROASTED SWEET POTATOES, RED ONION, AND GOAT CHEESE
I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can cook it several days ahead. I tend to follow a loose formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing. Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness. Feel free to play-roasted beets or winter squash would be lovely, as would hazelnuts, almonds, or feta.
Provided by Athena Calderone
Categories Side Lunch Grains Sweet Potato/Yam Radish Dill Pistachio Goat Cheese Vegetarian
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
- Cook the farro according to the package directions. Drain.
- In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.
RED AND SWEET POTATO SALAD
Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 339mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
RED-LEAF SALAD WITH ROASTED SWEET POTATOES AND GREEN BEANS
Steps:
- Preheat oven to 450°F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
- Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
- Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.
- nutrition information
- (Per Serving)
- Calories: 257
- Fat: 13.4g (2.1g Saturated Fat)
- Protein: 8.1g
- Carbohydrates: 29.2
- Fiber: 5.9g
ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it's great both ways.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
- Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 28 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 950 milligrams, Sugar 7 grams
SIMPLE RED LEAF SALAD
My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Provided by barbara
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
- Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
- Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g
RED LEAF SALAD WITH ROASTED SWEET POTATOES AND GREEN BEANS
Make and share this Red Leaf Salad With Roasted Sweet Potatoes and Green Beans recipe from Food.com.
Provided by Jesters Lace
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Toss sweet potatoes and onion with oil. Season with salt and pepper. Roast on a baking sheet about 20 min, or until sweet potatoes are tender. Stir halfway through.
- Add green beans and walnuts to sheet. Roast about 5 min or until beans are tender.
- In a small bowl whisk together yogurt, vinegar and and garlic to make a dressing. Add salt and pepper to taste.
- Place roasted vegetables and nuts on a bed of lettuce and drizzle with dressing to serve.
Nutrition Facts : Calories 293.1, Fat 17.6, SaturatedFat 2.5, Cholesterol 3.7, Sodium 98.7, Carbohydrate 28.4, Fiber 6.2, Sugar 9.8, Protein 8.8
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