From the library
Sweet Potato Harvest Salad
This salad has all of the warmth, sweetness, and crunch in a salad to keep you wanting more! This dish goes well in a lunchbox with a sandwich or pairs perfectly with a grilled chicken breast. This salad is kid-tested and mom-approved!
Makes 4 portions6 steps
197
kcal · per 1 serving
5g
Protein
29g
Carbs
8g
Fat
Ingredients
- 4 cups sweet potatoes, diced (about 2-3 sweet potatoes)
- 1 cup red apple, diced
- 1/4 cup pomegranate seeds
- 4 tablespoons unsalted pumpkin seeds (pepitas)
- 1 tablespoon apple cider vinegar
- 2 1/2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Preheat oven to 400 °F. Drizzle diced sweet potatoes with 1 teaspoon of olive oil and roast in the oven on a baking sheet for 10 minutes.
- Once sweet potatoes are cooked, remove from the oven and allow them to cool.
- In a large mixing bowl, combine the sweet potato, apples, pomegranate seeds, and pepitas.
- Whisk the remaining 1/2 tablespoon of olive oil, apple cider vinegar, salt, and pepper in a separate bowl.
- Once mixed, add to sweet potato mixture and toss until the salad is lightly coated.
USDA MyPlate Kitchen — Created by Brighter Bites, a member of the MyPlate National Strategic Partnership Program (public domain), via myplate.food · public domain
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