Sweet potato and rocket salad recipe
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- Dish type
- Green salad
- Rocket salad
This dish is simply divine. It makes a fantastic starter or side dish.
17 people made this
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 4 sweet potatoes, peeled and cut into wedges
- 2 red peppers, halved and seeded
- 1 clove garlic
- 1 shallot
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 dash hot pepper sauce, such as Tabasco
- 1 teaspoon salt
- ground black pepper to taste
- 125ml extra virgin olive oil
- 125ml walnut oil
- 225g baby rocket leaves
- 1 (5cm) piece Parmigiano Reggiano cheese
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat an oven to 220 C / Gas 7.
- Whisk the 1 tablespoon olive oil, salt and pepper together in a bowl; toss the sweet potato wedges with the olive oil to coat. Place the pepper halves with their cut-sides down onto a baking tray; arrange the sweet potato wedges around the peppers.
- Roast in the preheated oven until the potatoes are slightly charred and crispy and the the pepper skin is blistered, about 45 minutes. Shake the tray once mid-way through the cooking time to keep the mixture from sticking to the tray. Set the potato wedges aside to cool. Place the pepper halves into a bowl and cover with cling film; allow to sweat until cool, about 20 minutes. Peel the skin from the peppers and discard.
- Finely chop the garlic and shallot together in a food processor. Add the peeled peppers, lemon juice, mustard, hot pepper sauce, salt and pepper; puree until smooth. Slowly stream the 125ml olive oil and 125ml walnut oil into the mixture as it blends. Transfer to a large bowl; add the rocket leaves and toss to coat.
- Divide the potato wedges between 4 salad plates; top the wedges with equal amounts of the dressed rocket leaves. Shave the Parmigiano Reggiano cheese over the salads to serve. Serve immediately.
Only use as much dressing as you need and refrigerate the remainder for future use.
Reviews & ratingsAverage global rating:(17)
Reviews in English (13)
This was delicious! I used about 3 more cloves of garlic and didn't have walnut oil. I used 1/4 cup of vinegar as well. My husband loved it. I will definitely be making this again.-26 Oct 2010
I have now made this several times and it is a great winner. Everybody loves the dressing especially. Only difference I have made is to add Parmesan instead of the dearer cheese. Thank you-22 Dec 2009
Delicious although it seems like the dijon might be clashing with the potatoes a bit. I am going to keep all the other ingredients and try something different in place of the dijon next time.-02 Nov 2010
Wickedly Delish Sweet Potato Salad
With roasted sweet potato, baby spinach, wild rice, feta and almonds drizzled with a honey lemon lemon sauce, there’s a great variety of textures and flavours. You’ll happily scoff down a giant bowl for dinner, take leftovers to work the next day, you’ll feel full, you’ll feel good, and you won’t miss meat!
Spiced Sweet Potato, Puy Lentils, and Rocket with Honey-Roasted Walnuts
Sugar and spice and all things nice – this salad is exactly that. The natural sweetness of sweet potato combines perfectly with the warming spices of cumin, cinnamon, and nutmeg. And the honey-roasted walnuts are nothing short of show-stopping. Make a double batch and keep them in a jar for snacking!
- 4 sweet potatoes (about 2 kg), peeled and cut into 2 cm cubes
- 2–3 tablespoons extra-virgin olive oil
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground allspice
- 200 g (1 cup) puy lentils, rinsed
- 1 cup whatever soft herbs you have (such as mint, parsley, chervil, tarragon, chives, dill and/or coriander), finely chopped
- 2 cups baby rocket leaves
- 50 g parmesan, shaved
- Sea salt and black pepper
- 1 tablespoon honey
- 1 garlic clove, grated
- 2 tablespoons red wine vinegar
- 80 ml (1⁄3 cup) extra-virgin olive oil
- Sea salt and black pepper
- 2 tablespoons honey
- 1⁄4 teaspoon dried chili flakes
- 1⁄2 teaspoon ground turmeric
- Pinch of sea salt
- 2 cups walnuts
- Preheat the oven to 390 °F ( 200°C).
- On a large baking tray, combine the sweet potato with olive oil, nutmeg, cinnamon, cumin and allspice and season with salt and pepper. Roast for 25–30 minutes, or until tender and starting to turn golden.
- Bring a large pot of water to the boil, add the lentils and simmer over medium heat for around 20 minutes, or until the lentils are tender but still have a bite to them. Drain.
- To make the sweet vinaigrette, whisk together all the ingredients and season with salt and pepper. While the lentils are still warm, stir through the vinaigrette.
- To prepare the walnuts, combine the honey with the chili flakes, turmeric, salt, and just enough water to make a thick paste. Coat the walnuts in the paste and spread onto a baking tray. Roast for 15 minutes, or until the walnuts are crunchy and almost dry. The nuts will stay a bit sticky, which is fine.
- Combine half the herbs with the rocket, sweet potato and lentils and season well. To serve, scatter over the walnuts, the remaining herbs, and the parmesan.
Community: New Edition by Hetty McKinnon, Published by Plum, RRP $39.99, Photography by Luisa Brimble.
Could you benefit from a guided juice detox? Don’t worry, you’re not in it by yourself - discover our exclusive Food Matters Juice Detox today.
I started making salads from my tiny terrace kitchen in Surry Hills, Sydney in 2011. Twice a week, I would dream up hearty, delicious, vegetable-packed salads, pack them onto the back of my bicycle and …
Love potatoes? Me too! Take a look at these four potato recipes!
- Is delicious: It&rsquos has pleasing bright, savoury, and complimentary flavours.
- Has satisfying textures: Crispy potatoes and tender baby arugula makes each bite interesting.
- Is quick and easy to make: It only takes about 10 minutes of active time to prepare (most of the time is spent roasting the potatoes) with just a few uncomplicated steps.
- Has ingredients that are (usually) simple to find in the grocery store or are in your kitchen pantry already.
- Is adaptable: Since this is a salad, it&rsquos customizable. You can always add more or less ingredients to suite your preferences.
- Is gluten-free and vegetarian too. Just make sure that your cheese is free from animal rennet to ensure that it is vegetarian if this is important to you.
- Make it vegan by substituting the cheese with a vegan alternative or omitting it all together.
I hope you try this recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I&rsquom @yay_for_food on Instagram. Please share your recipe pictures!
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45 Best Sweet Potato Recipes to Inspire a Creative, Delicious Dish
We've all been there before: You bought a bag of sweet potatoes, but now you have no idea what to do with them. Sure, you could just make the same old sweet potato recipes you've made before by baking them in the oven. But what if you got creative with this versatile starch by making a cheesy casserole, spicy taquitos, or even fluffy pancakes instead? These recipes use the popular alternative potato in mains, sides, soup recipes, and more.
If you're looking for tasty casserole dishes, check out the taco casserole or the sage Parmesan breadcrumb casserole. These are sure to upgrade any holiday dinner spreads, or just amplify your weeknight dinner selections. If you'd rather incorporate them into one harmonious meal, try the sweet potato and black bean tacos or the brown butter sweet potato gnocchi. These ideas also represent the endless ways to use sweet potatoes as a substitute for meat or noodles to create some tasty vegetarian dinners or low-carb meal options. You could even bake a batch of sweet potato fries in the oven for what Ree Drummond calls "one of the best snacks in the world." And, because they're easy to cook, many of these recipes are also simple 30 minute meals!
Check out our roundup of creative sweet potato recipes below that will put any extra potatoes to good (not to mention crazy-delicious) use.
Summer Salad or Sweet Potato Rosti: Pick your immunity booster recipe
Eating a healthy diet of whole grain cereals, fruits, vegetables, legumes and nuts, low fat dairy products, lean meat and fish and low salt is important especially in current times of Covid-19 pandemic when one’s immunity system is always on the radar of the virus. While foods containing trans fats or processed and fried foods are to be avoided, it is essential to include rich food and nutrients to boost our immune system.
Since diet plays a vital role in beating chronic fatigue, we decided to share two recipes of Summer Salad and Sweet Potato Rosti this work week. Wednesday wellness is all about unique vegan and vegetarian recipes that are not only simple to make but also very appealing, both taste-wise and visually.
Hence, check out these immunity booster recipes of Summer Salad and Sweet Potato Rosti with pink cabbage salad and roasted pistachios that are easy to make and will surely help you to regain strength:
Immunity booster dish 1: Summer Salad
1cup of tomato mustard dressing
1/4 cup of pomegranate seeds
Ingredients for the dressing:
1 tbsp of coriander leaves
1 tbsp of honey/maple syrup
1 tbsp of virgin olive oil
Spread the spinach leaves in your platter. Spread the fresh chilled mango slices. Make the segments in the dragon fruit. Place the chilled dragon fruit on the platter.
Chop the sweet potatoes into big pieces, grease them with oil, brush them with chilli powder and salt. Air fry or bake them till they are done. Squeeze lime juice on the potatoes and add them to the salad platter.
Add salt to the boiled baked beans and add them to the platter. Add the feta in the centre. Add the mint leaves and the crisp sour dough crostinies. Blend all the ingredients of the dressing together and keep it chilled.
When ready to serve, spread the dressing on the salad and sprinkle the pomegranate seeds on the salad. Vegans can omit the feta cheese
Immunity booster dish 2: Sweet Potato Rosti with pink cabbage salad and roasted pistachios
Sweet Potato Rosti with pink cabbage salad and roasted pistachios(Instagram/vinsplate)
For the rosti
2 large sweet potato, parboiled and grated
For the salad
Pink cabbage chopped lengthwise
1 to 2 red chilli deseeded and diced
Handful of roasted shelled pistachios
Grate the parboiled sweet potato using the grater, mix half a teaspoon of sea salt and a pinch of cracked black pepper. Heat a large frying pan with a tablespoon of oil.
Transfer the potato mix to the middle of the pan, spread and flatten using a spatula until the layer is nice and thin, like a large pancake.
Turn the heat down to medium and fry the roast, covered with a lid, for 3-4 minutes. To flip the pancake without breaking it, put a large plate face down on top of the pancake and turn the frying pan upside down.
The pancake will fall on your plate, cooked side up. Add another 1/2 tsp of oil to the frying pan and once melted, slide the pancake back into the pan. Cook uncovered on medium heat for 4-5 minutes, until golden brown on the bottom as well.
While the rosti is cooking, stir fry the pink cabbage and the red chillies. Add the salt, chilli flakes and lime juice to the cabbage
To assemble, carefully transfer the rosti pancake to a large serving plate. Scatter the pink cabbage salad and cilantro leaves on top.
Drizzle with some extra lemon juice, finish up with a sprinkle of black pepper or chili flakes. Lastly, top the sweet potato rosti with roasted snd shelled pistachios. Enjoy!
(Recipes: Culinarian and Food stylist Vindhya Karwa, Instagram/vinsplate)
What we eat and drink can affect our body’s ability to prevent, fight and recover from infections even if no food or dietary supplements can prevent or cure Covid-19 infection. Good nutrition and healthy diets are important not only for supporting immune system but also for reducing the likelihood of developing other health problems like obesity, heart disease, diabetes and some types of cancer.
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- 8 ounces freekeh (1 package, or 1 cup, uncooked)
- 2 1/2 cups water (or vegetable broth)
- 1 sweet potato (or yam, scrubbed, diced and roasted)
- 1 to 2 teaspoons olive oil (for drizzling on sweet potatoes)
- 1 large bell pepper (red, diced)
- 1/2 onion (purple, diced)
- 4 cloves garlic (diced)
- 2 tablespoons olive oil (or grapeseed oil)
- 3 to 5 tablespoons curry powder (mild)
- 1/2 cup dried cranberries (or raisins)
- 1 cup apricots (chopped)
- 1 cup peas (frozen and thawed)
- 1 cup almonds (sliced, or pepita seeds)
- Salt (to taste)
- Freshly black pepper (to taste)
Pour 2 1/2 cups of water or vegetable broth and the freekeh into a saucepan and bring to a boil for 1 minute. Reduce heat to low then cover and simmer for about 25 minutes until the freekeh is tender.
Once the freekeh is cooked, place in a separate dish to cool in the refrigerator.
Pre-heat the oven to 375 F.
Scrub the sweet potatoes and cut into 1-inch cubes (you can choose to remove the skins or not - it's a personal preference either way). Place the cubed sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them.
Bake in the oven for about 25 minutes or until tender. Remove sweet potatoes from oven and set aside. Sweet potatoes can also be microwaved if you're short on time, but you won't get the same lovely depth of flavor that comes with oven roasting in olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat and toss in red peppers, onions, and garlic. Cook for 3 to 5 minutes then add curry powder, salt, and pepper. Cook further until the onions are translucent. Set aside to cool.
Combine freekeh in a bowl with vegetable mixture, add dried fruits, nuts, peas, and sweet potatoes.
Radicchio and Sweet Potato Salad with Candied Nuts
A fresh salad is a nice respite from all the richness on your Thanksgiving plate. And a bitter lettuce like radicchio pairs so well with another fall favorite: roasted sweet potatoes. We also like the crunch of a candied nut here. We have a great recipe for
candied walnuts from Roberta’s that we come back to again and again (we’ve used all different kinds of nuts), but as queen Ina says, “store-bought is fine.” The goal here is to keep it simple, after all.
2 to 3 small or medium sweet potatoes
1 head radicchio, roughly torn
1 shallot, thinly sliced into rounds
½ cup candied pecans, walnuts, almonds, or pepitas (homemade or store-bought)
1 teaspoons grainy Dijon mustard
½ cup plus 2 tablespoons extra virgin olive oil
1. Preheat the oven to 425°F.
2. Slice the sweet potatoes lengthwise, toss with a bit of olive oil and salt, then place cut side down on a sheet tray. Roast for about 30 minutes, until fork-tender.
3. While the potatoes roast, make the dressing. Combine the mustard and vinegar in a small bowl, then slowly stream in the oil, whisking to emulsify. Add a pinch of salt and some pepper and adjust seasoning to taste.
4. Once the potatoes are done, set aside to cool for a few minutes.
5. To plate the salad, scatter the torn radicchio leaves over the plate. Then take the sweet potatoes and tear them into smaller chunks—don’t worry, it’s supposed to look rustic—and nest them around the lettuce. Drop the thinly sliced shallot rounds, candied nuts, and parsley all over. Drizzle the dressing over everything, leaving a bit to serve on the side. Finish with a pinch of salt and some more pepper.
Sweet potato and rocket salad recipe - Recipes
We roast the sweet potato, walnuts and garlic used in this recipe. The roasted garlic is used to make a garlic and chive vinaigrette, which is tossed with the roasted sweet potato, crisp walnuts and some mixed salad leaves. The salad is finished with crumbled feta and a drizzle of vinaigrette.
550g (about 1 large) sweet potato
3 medium garlic cloves, unpeeled
3 tablespoons (60ml) oil
Salt and pepper
50g (1/2 cup) walnut halves
70g (2 1/2 cups, loosely packed or 2 handfuls) mixed salad leaves
2 1/2 tablespoons (50ml) white balsamic dressing
1 1/4 teaspoons caster sugar
1 tablespoon finely chopped chives
100g soft feta
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).
Peel sweet potato and cut it into one centimetre slices. Cut larger slices into quarters or halves so that all pieces are about the same size.
Place sweet potato pieces and unpeeled garlic cloves in a single layer on a large baking tray. Drizzle vegetables with 1 1/2 tablespoons of the oil and toss to coat with oil. Season with salt and pepper.
Roast sweet potato and garlic for 20 minutes. Remove tray from oven and turn sweet potato pieces over. Remove garlic from tray and set aside. © exclusivelyfood.com.au
Return sweet potato to the oven and roast for a further 15 minutes or until it is tender and lightly browned (the larger your sweet potato pieces, the longer they'll need to roast).
Add walnuts to tray with sweet potato and roast for 5 minutes. Set tray aside and allow sweet potato and walnuts to cool to room temperature.
Squeeze garlic out of its skin into a small jar or bowl and mash garlic with a fork. Add white balsamic dressing, remaining 1 1/2 tablespoons oil, sugar, salt and pepper to the jar/bowl. Place lid on jar and shake, or use a whisk to combine the vinaigrette ingredients.
Place sweet potato in a large bowl. Break each walnut halve into two or three pieces, or roughly chop. Add walnuts and leaves to bowl with sweet potato.
Add chives to vinaigrette and whisk/shake. Add about 3 tablespoons of the dressing to the bowl with the other ingredients (except feta). Using your hands, gently toss ingredients together to combine.
Pile salad onto serving plate and crumble feta over. Drizzle with remaining dressing and serve immediately. © www.exclusivelyfood.com.au
posted by Amanda and Debbie at 7:46 pm
as we venture into "another summer another salad" I had a sensational beetroot, goats cheese, walnut and rocket creation at The Cooks Larder this week. It makes me so relieved it's not all lettuce, tomato and cucumber this year.
This Looks great, but Im allergic to vinegar. Is there a substitute that I could use, or can I leave it out?
You could try using one to two tablespoons of lemon juice instead of the white balsamic dressing.
Yum, yum, yum. This is delicious!! Thank you Amanda & Debbie for another great recipe.
Hey im 17yr old and not much of a cook when it comes to stuff like this but i had the boyfriends rentals ova and said hey i sould try this and they loved it they even asked 4 the recipe how good is that i so got some browni points lol peace out xoxo
Yet another delicious recipe of yours. Went well with your potato gratin recipe. Want to tell all of my friends about your amazing website but also want to keep it a secret too!
YUM. I have made this salad twice now. The secone time I used baby spinach leaves and was nice for a change. The dressing for this recipe is to die for!
I wanted to make this salad for the office christmas party and was wondering if the salad would still taste great if i roasted the sweet potato/garlic/walnuts the night before and finished the salad off on the day?
The sweet potato, garlic and walnuts could be roasted the day before serving. We would store the roasted sweet potato and garlic in an airtight container in the refrigerator, and the roasted walnuts in an airtight container at room temperature. It is best to add the salad leaves and the dressing just before serving.
What a delicious salad. Made this for our New Year's Eve bbq. Went down a treat. Thanks for the recipe. Quick question: What is "White Balsamic dressing". I have the normal balsamic vinegar - looked in the supermarkets, couldn't find white balsamic . do you mean white wine vinegar?
Here is a photo of white balsamic dressing (Moro brand). If you can't find white balsamic dressing, regular balsamic vinegar or white wine vinegar could be used.
A friends mother made this salad and now I pass it off as one of my specialties!
But instead of the dressing suggested here, I heat up some coconut cream and a little sweet chilli sauce and drizzle it over it.
The sweet chilli with the walnuts is divine!
Rave reviews from friends & so simple to make. Looks wonderful in the salad bowl & even more delicious to eat.
we made this at my sister's house over thanksgiving and i LOVED it! (esp the kumara) great recipe :) i added some cranberries to mine and it added a nice zesty flavour :)
Hi, this was a huge hit at my BBQ the other night. 3 Requests already for the recipe. Tasted absolutly delicious. On eto keep on file. Thankyou
Made this for dinner last night and it is delicious. Really easy to make as well
I made a similar salad with baby spinich cashews, marinated fetta and a dressing of honey and dark balsamic yum
A gorgeous, fresh and filling salad that prompted positive comments from my hubby, sister and her partner! A big thumbs up from all of us!
Just wondering if you could substitute half the sweet potato with pumpkin, and walnuts for pine nuts - it seems like a similar type of salad to pumpkin and pine nut - but i'd much prefer to use one of your recipes because they are all so AMAZING.
Again, thanks for the great website.
Those substitutions should work well. Pine nuts might require a shorter roasting time than the walnuts.
What do you use the caster sugar for?
The sugar adds a little sweetness to the dressing. You could omit the sugar if you wish.
Watch the video: Fyldte søde kartofler med pesto kyllingesalat