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5
from 1 vote
Roasted Sweet Potato Apple & Pecan Salad
Fresh fall salad with sweet potatoes, apple, pecans and arugula. Vegan & gluten-free.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
2
Author:
Manali Singh
Ingredients
2
cups
diced sweet potatoes
1
teaspoon
olive oil
pinch
of salt
2
small apples
300 grams
4-5
oz
arugula
1/2
cup
Sahale Snacks Pecans Glazed Mix
Dressing
3
tablespoons
olive oil
1
teaspoon
rice vinegar
1.5
tablespoon
maple syrup
juice of 1 lime
salt
to taste
black pepper
to taste
Instructions
Pre heat oven to 425 F degrees. Line a baking sheet with parchment paper or silicone mat.
Toss diced sweet potatoes with 1 teaspoon olive oil and pinch of salt.
Transfer to prepared baking sheet and bake the sweet potatoes at 425 F degrees for 15-20 minutes or until fork tender.
While sweet potatoes are in the oven, make the salad dressing by whisking together olive oil, rice vinegar, maple syrup, lime juice, salt and pepper.
In a large bowl toss together roasted sweet potatoes, sliced apples, arugula and Sahale Snacks Pecans Glazed Mix.
Pour over the dressing and mix to combine.
Chill the salad before serving.
Nutrition
Calories:
467
kcal
|
Carbohydrates:
64
g
|
Protein:
4
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Sodium:
92
mg
|
Potassium:
886
mg
|
Fiber:
9
g
|
Sugar:
35
g
|
Vitamin A:
20312
IU
|
Vitamin C:
20
mg
|
Calcium:
158
mg
|
Iron:
2
mg