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!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
197
Calories
5g
Protein
29g
Carbs
8g
Fat
5g
Fiber
12g
Sugar
228mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
sweet potatoes, diced (about 2-3 sweet potatoes)
4 cups
red apple, diced
1 cup
pomegranate seeds
1/4 cup
unsalted pumpkin seeds (pepitas)
4 tablespoons
apple cider vinegar
1 tablespoon
extra virgin olive oil
2 1/2 teaspoons
salt
1/4 teaspoon
black pepper
1/8 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 400 °F.
- 3
Drizzle diced sweet potatoes with 1 teaspoon of olive oil and roast in the oven on a baking sheet for 10 minutes.
- 4
Once sweet potatoes are cooked, remove from the oven and allow them to cool.
- 5
In a large mixing bowl, combine the sweet potato, apples, pomegranate seeds, and pepitas.
- 6
Whisk the remaining 1/2 tablespoon of olive oil, apple cider vinegar, salt, and pepper in a separate bowl.
- 7
Once mixed, add to sweet potato mixture and toss until the salad is lightly coated.
Source: USDA MyPlate Kitchen · Created by Brighter Bites, a member of the MyPlate National Strategic Partnership Program
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