Sweet potato salad
Sweet potatoes work extremely well in salads but they are also great when it comes to making soups, fries or purees. They are tasty baked, fried and cooked.
For the salad in the recipe below I used many good and healthy ingredients apart from potatoes, like eggs, arugula and rice noodles. I seasoned the salad with a date syrup based sauce.
This salad is healthy and nutritious. You can have it for lunch or for a late dinner.
You can find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for sweet potato salad.
- 500 g sweet potatoes
- 1 tablespoon of olive oil
- 4 tablespoons of pumpkin seeds
- a pinch of salt
- 3/4 teaspoon of salt
- 4 eggs
- 100 g Vermicelli noodles
- 100 g arugula salad
Date sauce:
- 2 tablespoons of dates syrup
- 1 tablespoon of French mustard
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
How to make sweet potato salad.
Peel the potatoes and cut them into medium-sized cubes. Add 3/4 teaspoon of salt and a tablespoon of olive oil. Mix well. Arrange the potatoes on a baking tray lined with baking paper. Put the tray into an oven preheated to 190 degrees Celsius for an hour. Once ready, let the potatoes cool down.
Boil the eggs until soft and runny (cook for around 5 minutes). Let them cool, peel them then cut each egg in half.
Cook the noodles according to the instructions on their package (should take 2-3 minutes in hot water). Pour through a colander and let them cool.
Put pumpkin seeds and a pinch of salt into a pan. Roast on a very low heat for 10 minutes, stirring occasionally.
Mix the date syrup, lemon juice, mustard and olive oil in a cup.
Arrange the potatoes, noodles, arugula and eggs on a large serving platter or on smaller plates. Pour the date sauce over them and sprinkle with the roasted pumpkin seeds.
Enjoy!
Good to know when making sweet potato salad.
I baked the potatoes for a long time. Despite the fact that they were cut into medium-sized cubes, they needed a lot of time in the oven. If you want to bake potatoes faster, pre-boil them for 6-8 minutes before baking.
Adding a little salt while roasting the pumpkin seeds enhances their taste.
Do you like healthy salads? If so, try our recipe for Avocado and beetroot salad.
