Healthy Recipe - Sweet Potato Salad
Author: Francesca Kotomski
Recipe type: Salad
Serves: 2
1 Tbsp. extra-virgin olive oil 1½ tsp. red wine vinegar 1 tsp. fresh lemon juice ½ tsp. raw honey (or pure maple syrup) 1 dash Himalayan salt (or sea salt) 1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional) 1 medium baked sweet potato, peeled and cut into ½-inch cubes 1 medium green apple, diced ½ medium red bell pepper, diced 1 stalk green onion, finely sliced 2 Tbsp. finely chopped fresh cilantro 4 cups fresh arugula 2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts) Preparation: Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well. Drizzle dressing over sweet potato mixture; toss gently to blend. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds. Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool. Recipe by Francesca Kotomski at https://francescakotomski.com/all-posts/healthy-recipe-sweet-potato-salad/
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