Sweet potato, walnut & chargrilled red onion salad
This salad features roasted sweet potatoes, chargrilled red onions, and crunchy walnuts, all topped with a tangy orange mustard vinaigrette. It’s a nutritious option perfect for lunch or as a side dish.
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.
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.
Sweet potato, walnut & chargrilled red onion salad FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best to keep the dressing separate until ready to eat to maintain the salad's freshness.
To make this salad vegan, substitute honey with maple syrup or agave nectar in the dressing.
The sweet potatoes are done when they are tender and lightly browned. You can test for doneness by piercing a cube with a fork; it should slide in easily.
Yes, you can substitute walnuts with other nuts such as pecans or slivered almonds, depending on your preference.
If you don't have arugula, you can use other greens like spinach or mixed salad greens as a substitute, although the flavor will be slightly different.
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.
Nutrition per serving
6 ServingsCalories 140kcal
Protein 3.10g
Carbohydrates 24g
Fiber 4.27g
Sugar 7g
Fat 8g
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