Sweet Potato Salad with Bacon and Lime Vinaigrette {Paleo & Whole30} from www.paleorunningmomma.com
Description
Looking for a healthy and delicious salad recipe that is full of flavor? Look no further than this whole foods sweet potato salad recipe! This salad is packed with nutritious ingredients like sweet potatoes, kale, and avocado, and it's bursting with flavor thanks to the addition of tangy apple cider vinegar and creamy tahini dressing.
Prep Time
This whole foods sweet potato salad recipe takes about 15 minutes to prep.
Cook Time
This salad requires roasting the sweet potatoes for around 25 minutes, so the total cook time is around 30 minutes.
Ingredients
For the salad: - 2 medium sweet potatoes, peeled and diced into bite-sized pieces - 1 tablespoon olive oil - Salt and pepper, to taste - 1 bunch kale, stems removed and chopped - 1 avocado, diced - 1/4 cup cranberries - 1/4 cup pecans, chopped For the dressing: - 1/4 cup tahini - 1/4 cup apple cider vinegar - 2 tablespoons honey - 2 tablespoons water - Salt and pepper, to taste
Equipment
- Baking sheet - Mixing bowl - Whisk
Method
1. Preheat the oven to 400 degrees Fahrenheit. 2. In a mixing bowl, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25 minutes, or until tender and lightly browned. 3. While the sweet potatoes are roasting, make the dressing. In a small mixing bowl, whisk together tahini, apple cider vinegar, honey, water, salt, and pepper until smooth. 4. In a large mixing bowl, combine the roasted sweet potatoes, chopped kale, diced avocado, cranberries, and chopped pecans. 5. Drizzle the dressing over the salad and toss to combine. Serve immediately.
Notes
This salad can be served warm or cold, depending on your preference. If you prefer a warm salad, serve it immediately after roasting the sweet potatoes. If you prefer a cold salad, allow the sweet potatoes to cool to room temperature before adding them to the salad.
Nutrition Info
This salad is packed with nutrition from the sweet potatoes, kale, and avocado. Each serving contains approximately: - 370 calories - 19g fat - 48g carbohydrates - 8g fiber - 10g protein
Recipe Tips
- To make this salad vegan, substitute maple syrup for honey in the dressing recipe. - If you don't have tahini on hand, you can substitute almond butter or peanut butter. - For a more filling salad, add some cooked quinoa or chicken to the mixture.
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