- Calories: 150
- Protein: 3 g
- Total Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 6 g
- Total Sugar: 10 g
- Natural Sugar: 10 g
- Added Sugar: 0 g
- Sodium: 200 mg
Standard potato salad has a little competition: This untraditional spin is lighter, filled with fiber (6 grams per cup), and even delivers a beta-carotene boost from the sweet potatoes. It’s an elevated salad with layers of nutrient-rich gems. If you’re looking for a little extra crunch, sprinkle on chopped, toasted nuts or seeds, including walnuts, pecans, almonds, peanuts, sunflower seeds or pumpkin seeds. Even granola works great. This dish will make your next get-together infinitely more interesting.
- Prep time
- Total Time
• 4 sweet potatoes, cut into 1-inch chunks, skin on
• 6 carrots, peeled and cut into 1-inch pieces
• 1 medium Vidalia onion, diced
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon cayenne pepper (optional for heat)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 sliced scallions
• 1 shallot, diced
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 to 2 cups baby spinach leaves
Add sweet potatoes, carrots, and diced onion to a large mixing bowl and toss with paprika, oregano, cayenne pepper, salt and black pepper. Spread out onto the baking sheet and mist generously with olive oil spray. Bake for about 40 minutes, or until fork-tender.
Remove vegetables from the oven and allow to cool at room temperature.
In the meantime, prepare the dressing by combining the scallions, shallots, olive oil and vinegar in a small bowl.
Transfer the cooled veggies to a large bowl (I like to rinse and reuse the original bowl my veggies were mixed in), add in the spinach and prepared dressing and gently toss to combine. Place in the fridge for at least an hour before serving.
Makes 6 cups; a serving is 1 cup
Try my Superfood Salad.