Warm sweet potato, bean salad with crispy prosciutto
This warm sweet potato and bean salad features tender roasted sweet potatoes, crisp green beans, and crispy prosciutto, all tossed with arugula and a light vinaigrette. Topped with grated parmesan cheese and toasted pine nuts, it offers a delightful combination of flavors and textures.
Cook time 30 min
Prep time 10 min
Ingredients:
4 sweet potatos1/3 cup olive oil
3/4 cup green beans
1 tbsp vinegar
3 slices prosciutto
5 cups arugula
1/2 cup grated parmesan cheese
1/3 cup pine nuts
This warm sweet potato, bean salad with crispy prosciutto is a delightful combination of flavors and textures, perfect for a wholesome and satisfying meal. The sweetness of the roasted sweet potatoes combined with the crunch of green beans and pine nuts, topped with savory parmesan and crispy prosciutto, creates a balanced and nutritious dish that's sure to please your taste buds.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and cut the sweet potatoes into 1-inch cubes.
- Toss the sweet potato cubes with 1/4 cup (60g) of the olive oil.
- Spread them evenly on a baking sheet and season with salt and pepper to taste.
- Roast in the preheated oven for 25-30 minutes, until tender and lightly browned, stirring halfway through cooking.
- While the sweet potatoes are roasting, bring a pot of salted water to boil.
- Trim the ends off the green beans.
- Add the green beans to the boiling water and cook for about 3-4 minutes, until tender-crisp.
- Drain and immediately plunge the green beans into a bowl of ice water to stop the cooking process and preserve their bright color.
- Drain and set aside.
- Heat a skillet over medium heat.
- Add the prosciutto slices and cook until crispy, about 2-3 minutes per side.
- Transfer to a paper towel-lined plate to drain. Once cool, break into bite-sized pieces.
- In a small bowl, whisk together the remaining olive oil (20g) and vinegar.
- Season with salt and pepper to taste.
- In the same skillet used for the prosciutto, toast the pine nuts over medium heat.
- Stir frequently until they are golden and fragrant, about 2-3 minutes. Be careful not to burn them.
- Remove from heat and set aside.
- In a large mixing bowl, combine the roasted sweet potatoes, blanched green beans, and arugula.
- Drizzle the dressing over the salad and toss to coat.
- Add the grated parmesan cheese, toasted pine nuts, and crispy prosciutto pieces.
- Toss gently to combine all the ingredients thoroughly.
- Serve the salad warm or at room temperature.
- Optionally, top with extra parmesan cheese and a light drizzle of olive oil if desired.
This warm sweet potato, bean salad with crispy prosciutto is more than just a salad – it's a hearty, delectable meal in itself. With its diverse blend of flavors and textures, it's bound to become a favorite in your culinary repertoire. Enjoy it as a main dish or a side, and relish the wholesome goodness it brings to your table.
Warm sweet potato, bean salad with crispy prosciutto FAQ:
Roast the sweet potatoes in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring halfway through until they are tender and lightly browned.
You can substitute prosciutto with crispy bacon, turkey bacon, or for a vegetarian option, use marinated artichokes or crispy tofu.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It's best to keep the dressing separate until ready to serve to maintain freshness.
You can serve the salad cold. Allow the ingredients to cool completely after cooking, then toss them together and refrigerate before serving.
Pierce the sweet potato cubes with a fork or knife; they should be tender and easily pierced. If they are still firm, return them to the oven for a few more minutes.
Cooking Tips:
- Ensure you cut the sweet potatoes into uniform pieces for even roasting.
- For an extra layer of flavor, you can add a splash of lemon juice before serving.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown to enhance their nuttiness.
- For a vegetarian version, you can omit the prosciutto or substitute it with crispy, seasoned chickpeas.
- Make sure to dress the salad while the sweet potatoes are still warm so they absorb the flavors better.
Nutrition Facts
4 ServingsCalories 380kcal
Protein 13g
Carbohydrates 60g
Fiber 10g
Sugar 13g
Fat 33g
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