Sweet Potato Harvest Salad
Roasted sweet potato with apple, pomegranate and pepitas in a cider vinaigrette — about 204 calories per cup.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Sweet potato harvest salad is a fall side of roasted sweet potato cubes tossed with diced red apple, pomegranate seeds and pepitas in a light cider vinaigrette. One cup comes to about 204 calories and 6.9 g fibre, with no dairy and very little added fat.
Cut the sweet potato small, about half an inch, and give the pieces room on the sheet. Crowded cubes steam instead of roast, and steamed sweet potato collapses into the dressing. Ten minutes at 400°F is enough for small dice; larger pieces need closer to twenty.
Let the potato cool fully before mixing, or the apple softens and the pepitas lose their crunch. The salad keeps two days in the fridge and works cold or at room temperature beside roast chicken or pork. Dried cranberries can stand in for the pomegranate off season.
Ingredients
- Sweet Potatoes1 cup, diced (133 g)
- Apple (Red Delicious)1/4 cup, diced (31 g)
- Pomegranate arils1 tablespoon, seeds (11 g)
- Pumpkin Seeds (Pepitas)1 tablespoon, unsalted (8 g)
- Vinegar (Cider)3/4 teaspoon, apple (3.5 g)
- Olive Oil (Extra Virgin)5/8 teaspoon, scant teaspoon, divided (3 g)
- Salta pinch
- Black peppera pinch
- Roast the sweet potato in a single layer with space between the pieces so it browns instead of steaming.
- Toast the pepitas in a dry skillet for 2 to 3 minutes for more flavor, and add them at the end so they stay crisp.
- Cool the roasted potato within 2 hours and refrigerate the dressed salad; it keeps 2 days.
- Contains: none of the nine major food allergens.
- Naturally gluten-free and dairy-free as written.
Method
- Wash your hands and all surfaces before you start.
- Preheat the oven to 400°F. Peel the sweet potato and cut it into 1/2-inch dice.
- Toss the dice with a few drops of the olive oil and spread on a baking sheet. Roast about 10 minutes, until just tender. Cool.
- Dice the apple. Combine the cooled sweet potato, apple, pomegranate seeds and pepitas in a bowl.
- Whisk the remaining oil with the vinegar, salt and pepper.
- Pour the dressing over the salad and toss gently. Serve at room temperature or chilled.
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