Sweet Potato Salad Recipe

Name: Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-sized sweet potatoes, unpeeled and diced into 1-inch cubes; 6 to 8 leaves kale, chopped, stems removed; 1 red bell pepper, chopped; 1/2 cup shelled raw pumpkin seeds; 2 tablespoons light olive oil; 1/2 teaspoon sea salt; 2 stalks celery, finely chopped; 1/2 cup dark raisins; 1/2 cup chopped scallions; 1/4 cup extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon rice syrup

Servings: persons

4 medium-sized sweet potatoes, unpeeled and diced into 1-inch cubes
6 to 8 leaves kale, chopped, stems removed
1 red bell pepper, chopped
1/2 cup shelled raw pumpkin seeds
2 tablespoons light olive oil
1/2 teaspoon sea salt
2 stalks celery, finely chopped
1/2 cup dark raisins
1/2 cup chopped scallions
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon rice syrup

1
Preheat the oven to 425F.
2
In a 9-x-13-inch roasting pan, combine the potatoes, kale, bell pepper, pumpkin seeds, light olive oil, and salt.
3
Stir well.
4
Bake for 15 minutes, or until the potatoes are fork-tender and golden brown.
5
Let cool.
6
Transfer the vegetables to a large bowl.
7
Add the celery, raisins, and scallions to the cooked vegetables and toss well to mix.
8
In a small bowl, whisk together the extra virgin olive oil, vinegar, and rice syrup until emulsified.
9
Pour the dressing over the vegetables and toss well.
10
Refrigerate until ready to serve.

389

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: 4 medium-sized sweet potatoes, unpeeled and diced into 1-inch cubes, 6 to 8 leaves kale, chopped, stems removed, 1 red bell pepper, chopped, 1/2 cup shelled raw pumpkin seeds, and more.

Yes, Sweet Potato Salad falls under the Salads 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.

Sweet Potato Salad

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