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!
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $1.50/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- Low-Sodium
- Low-Fat
- Whole30
- Kosher
- Halal
- Low-Saturated-Fat
- Low-Cholesterol
Tags
- roast
- healthy
- fresh
- quick
- budget-friendly
- sweet
Ingredients
- 4 cup sweet potatoes (diced)
- 1 cup red apple (diced)
- 0.25 cup pomegranate seeds
- 4 tablespoon pumpkin seeds (unsalted)
- 1 tablespoon apple cider vinegar
- 2.5 teaspoon olive oil (extra virgin)
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- 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.
Nutrition (per serving)
- Calories: 197
- Protein: 4.9 g
- Carbohydrates: 29 g
- Fat: 7.5 g
- Fiber: 4.9 g
- Sodium: 228 mg
- Saturated Fat: 1.3 g
- Sugar: 11.8 g