Description
Creamy Sweet Potato Salad with Leafy Greens is a vibrant, nutritious dish that perfectly marries the sweetness of roasted sweet potatoes with the fresh crunch of leafy greens. Tossed in a creamy Greek yogurt dressing, this salad is not only visually appealing but also packed with flavors, making it an ideal side for summer barbecues or cozy family dinners. Enjoy this delightful creation that?s sure to impress your guests and elevate any meal!
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 4 cups leafy greens (spinach or arugula)
- 1/2 cup Greek yogurt
- 2 tbsp honey
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup nuts (walnuts or pecans), roughly chopped
Instructions
- Preheat oven to 400?F (200?C). Toss sweet potatoes with olive oil, salt, and pepper; roast on a baking sheet for 25-30 minutes until tender.
- Wash and dry leafy greens; set aside.
- In a bowl, mix Greek yogurt, honey, lemon juice, salt, and pepper until smooth.
- Combine cooled sweet potatoes and leafy greens in a large bowl; drizzle with dressing and toss gently.
- Add chopped nuts on top for added crunch.
- Serve immediately or refrigerate for up to two days before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 280
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg