Roasted Sweet Potato Salad
Easy summer salad made with roasted sweet potatoes. A combination of sweet, salty, crunchy salad that can be served as it is as a light meal or as a side dish.
Ingredients
Adapted after GoodFood magazine
- 1 pound sweet potatoes
- 1 tsp olive oil
- 1/4 cup feta cheese
- 1 tbsp raw hazelnuts , toasted
Dressing
- 1 spring onion
- Fresh parsley
- 1 tsp olive oil
- 1 tsp honey
- 1 tbsp vinegar
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 F (180C).
- Peel and cut sweet potatoes in large chunks.
- Toss with olive oil and some salt. Place on a baking sheet and roast for about 30-35 minutes until caramelized and tender. Set aside to cool.
- Chop raw hazelnuts and toast on a hot pan.
- For the dressing chop onion and parsley and place on a bowl.
- Add honey, olive oil and vinger. Season with salt and pepper.
- Place the potatoes onto a serving platter. Drizzle the dressing over them.
- Add the toasted hazelnuts and roughly crumbled feta. Gently toss with your hands so you don't break the potatoes.
Nutrition
Serving: 1serving out of 2Calories: 323kcalProtein: 7.7gFat: 10.4gSaturated Fat: 3.6gCholesterol: 17mgSugar: 18.6g