Mediterranean Sweet Potato Salad Recipe
Sweet Potatoes are not common in the Mediterranean, but that doesn’t mean we cannot use them in a salad that embodies the flavors of the region. Made by roasting sweet potatoes tossed with chickpeas, feta, and candied walnuts and serving them on a bed of arugula, this make-ahead salad is worthy of your holiday table as a colorful centerpiece or a humble yet filling lunch to take to work with you on a Tuesday.
Servings: 6 servings
Ingredients
For The Veggies
- 2 large sweet potatoes 1 ½ lbs peeled and cut into 1-inch cubes
- 3 shallots medium size - peeled and sliced/quartered (or 1 large red onion, cut into wedges)
- 1 can chickpeas 15-ounce- drained, rinsed, and patted dry
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For The Candied Walnuts
- ½ cup halved walnuts
- 2 tablespoons maple syrup
- 1/8 teaspoon flaky sea salt
For The Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 3 cups arugula leaves loosely packed, rinsed and spin dried
- ¼ cup crumbled feta cheese 2 oz.
- 2 tablespoons Pomegranate molasses* optional
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Place cubed sweet potatoes, shallots, and chickpeas onto the baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Toss to ensure they are evenly coated with the seasonings.
- Roast for 20 minutes, tossing halfway through, until the potatoes are golden, the shallots are caramelized, and the chickpeas are lightly crispy.
- To make the candied walnuts, in a small bowl, mix together the walnuts with maple syrup.
- Line a small baking sheet with parchment paper and spread the walnuts evenly. Sprinkle them with a pinch of flaky sea salt and roast them in the oven for 5-7 minutes or until lightly toasted and golden. It is okay to roast them while the veggies are roasting.
- When roasted, remove the veggies and walnuts from the oven and let them cool for 10-15 minutes.
- Meanwhile, make the salad dressing by whisking together olive oil, lemon juice, garlic, salt, and pepper in a bowl.
- To assemble the salad, place the arugula in a large salad bowl. Drizzle it with the dressing and toss to coat.
- Pile the veggies on top and give it another big toss.
- Garnish with candied walnuts, crumbled feta, and drizzle with pomegranate molasses (if using) right before serving.
Notes
- Yields: This recipe makes about 6-8 (loose) cups of salad that is ideal for serving 6 people as a side dish. The nutritional values below are per serving.
- *A good substitute for pomegranate molasses is balsamic reduction. The flavor will change slightly, but it will still be delicious. Alternatively, if you do not have either of them, you can omit using them entirely.
- Make ahead: You can prepare all components of the recipe in advance, let them reach room temperature, store them in an airtight container in the fridge, and assemble the salad right before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 748mg | Potassium: 362mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10953IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 1mg
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