Mediterranean Sweet Potato Salad Recipe
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Foolproof Living · by Aysegul Sanford

Mediterranean Sweet Potato Salad Recipe

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 20%
CARBS 45G42% OF CAL
8G FIBER4G ADDED11G INTRINSIC22G OTHER15G TOTAL SUGAR
FAT 25G52% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted sweet potatoes tossed with chickpeas, feta, and candied walnuts on a bed of arugula with pomegranate. A colorful, hearty salad for the holiday table or packed lunch.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 large sweet potatoes (1 ½ lbs peeled and cut into 1-inch cubes)
  • 3 shallots (medium size - peeled and sliced/quartered (or 1 large red onion, cut into wedges))
  • 1 can chickpeas (15-ounce- drained, rinsed, and patted dry)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup halved walnuts
  • 2 tablespoons maple syrup
  • 1/8 teaspoon flaky sea salt
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove (minced)
  • ½ teaspoon kosher salt
  • 3 cups arugula leaves (loosely packed, rinsed and spin dried)
  • ¼ cup crumbled feta cheese (2 oz.)
  • 2 tablespoons Pomegranate molasses* (optional )
PREP
10M
SODIUM
752MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.