Sweet potato, walnut & chargrilled red onion salad
Discover a delicious and nutritious Sweet Potato, Walnut & Chargrilled Red Onion Salad! Made with roasted sweet potatoes, crunchy walnuts, fresh arugula, and a zesty orange-mustard dressing, this vibrant salad is perfect for a healthy lunch or a light dinner.
Cook time 30 min
Prep time 15 min
Ingredients:
3 sweet potatos1 short spray cooking spray oil
1 red onion
2 tbsp olive oil
1 tbsp orange juice
2 tsp mustard
1 tsp honey
5 cups arugula
2 tbsp walnuts
This scrumptious Sweet Potato, Walnut & Chargrilled Red Onion Salad effortlessly combines the earthy flavors of roasted sweet potatoes, the tangy zest of chargrilled red onions, and the nutty crunch of walnuts. Perfect as a light lunch or a side dish for dinner, this nutritious salad is dressed with a simple yet flavorful orange mustard vinaigrette that ties all the ingredients together beautifully.
Instructions:
- Peel and cut the sweet potatoes into 1-inch cubes.
- Place the sweet potato cubes on a baking sheet lined with parchment paper.
- Lightly spray the cubes with cooking spray oil.
- Roast in the preheated oven for about 25-30 minutes or until tender and lightly browned, flipping halfway through for even roasting. Remove from oven and let cool slightly.
- While the sweet potatoes are roasting, slice the red onion into thick rings.
- Heat a grill pan over medium-high heat. Once hot, add the onion rings. Chargrill each side for about 3-4 minutes or until they have nice grill marks and are slightly softened. Remove from the pan and let cool slightly.
- In a small bowl, mix together the olive oil, orange juice, mustard, and honey. Whisk well until fully combined.
- In a large salad bowl, place the arugula.
- Add the roasted sweet potato cubes and chargrilled red onion rings.
- Drizzle the dressing over the salad and gently toss to combine.
- Sprinkle the chopped walnuts over the top of the salad.
- Serve immediately while the sweet potatoes and onions are still slightly warm, ensuring each serving gets a good mix of all the ingredients.
Tips:
- To save time, you can roast the sweet potatoes and chargrill the red onions ahead of time and store them in the refrigerator until you’re ready to assemble the salad.
- Substitute arugula with baby spinach or mixed greens for a different flavor profile.
- Toast the walnuts lightly in a dry skillet over medium heat to enhance their flavor before adding them to the salad.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Ensure the sweet potatoes are cut into even-sized cubes to ensure they cook uniformly.
With its vibrant colors and delightful textures, the Sweet Potato, Walnut & Chargrilled Red Onion Salad is sure to become a favorite in your household. This versatile dish not only brings a burst of flavors but also packs a healthy punch with its wholesome ingredients. Enjoy this salad as a satisfying meal on its own or as a refreshing side to complement your main course.
Nutrition per serving
6 ServingsCalories 140kcal
Protein 3.10g
Carbohydrates 24g
Fiber 4.27g
Sugar 7g
Fat 8g
More recipes
Honey-ginger oven-baked carrots with garlic and olive oil
Great for busy weeknights and elegant dinners alike.
30 Apr 2025Gingerbread pancakes with banana and caramel
Perfect for a special morning or a cozy brunch, these pancakes bring a delightful twist to traditional favorites.
24 May 2025Honey-lime chicken, avocado and tomato salad
Perfectly balanced with a refreshing and tangy dressing, this salad is a delicious, wholesome meal for any occasion.
11 May 2025