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.
- 21 Apr 2025
- Cook time 30 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 3.10g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.27g | 11% |
| Sugar 7g | 7% |
| Fat | |
| Fat 8g | 9% |
| Saturated 0.99g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 730ug | 81% |
| Choline 18mg | 3% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.71mg | 4% |
| Vitamin B6 0.28mg | 17% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 1.09mg | 10% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 480mg | 14% |
| Selenium, Se 1.60ug | 3% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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