Roasted Sweet Potato, Salmon and Watercress Salad Recipe

Name: Roasted Sweet Potato, Salmon and Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sweet potatoes, peeled and diced; 8 ounces salmon, cooked and flaked; ½ cup celery, diced; ¼ cup pecans, toasted; 1 tablespoon olive oil; ¼ cup orange juice; 1 garlic clove, minced (optional); 1 tablespoon balsamic vinegar; ½ teaspoon cumin; ½ teaspoon salt; ¼ cup fresh parsley, chopped; 2 cups watercress, cleaned and chopped

Servings: persons

2 cups sweet potatoes, peeled and diced
8 ounces salmon, cooked and flaked
½ cup celery, diced
¼ cup pecans, toasted
1 tablespoon olive oil
¼ cup orange juice
1 garlic clove, minced (optional)
1 tablespoon balsamic vinegar
½ teaspoon cumin
½ teaspoon salt
¼ cup fresh parsley, chopped
2 cups watercress, cleaned and chopped

1
Place diced sweet potatoes on your baking stone in a pre-heated 400F oven and let roast until tender (depending on size--15 minutes is about right).
2
Cool Slightly.
3
Combine salmon, celery and pecans with the cooled sweet potatoes.
4
In a seperate bowl, whisk together olive oil, orange juice, garlic, vinegar, cumin and salt.
5
Pour this dressing over the chicken and potato mixture and chill.
6
When ready to serve, stir in the fresh watercress and chopped parsley.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups sweet potatoes, peeled and diced, 8 ounces salmon, cooked and flaked, ½ cup celery, diced, ¼ cup pecans, toasted, and more.

Yes, Roasted Sweet Potato, Salmon and Watercress Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Sweet Potato, Salmon and Watercress Salad

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