Mains/ Salads/ Vegan

Sweet Potato Salad with Walnut Salsa

We love to eat sweet potatoes in any form. In this recipe they are roasted coated in cumin, coriander and cinnamon. Even on their own they make a great snack. I often make them as a side dish to veggie burgers, also any leftovers make a perfect addition to any salad, as they taste good cold as well. I like top my lunch box salad with some roasted sweet potatoes, which creates a delicious and wholesome meal.

In this recipe we top the salad with walnut salsa. This walnut salsa is so versatile, it tastes great with any roasted veggies or used as a ‘sauce’ to the salads. I initially made it as a topper for veggie burgers, when we have them for a dinner along with roasted sweet potatoes and salad on the side. I would normally make a guacamole, homemade garlic sauce or our version of tartar sauce (with pickled cucumber and capers). However, I didn’t have any avocados or yoghurt at hand. When I looked in the fridge there was a big jar of roasted walnuts and bunch of fresh parsley… and here we are. Walnut salsa turned up so tasty, that we just topped it on everything, not only burgers. Then when we finished our dinner Pawel just started to eat it with a spoon on its own ;). The next day I just throw some baby spinach and olives to lunch boxes and topped it up with leftover sweet potatoes and walnut salsa…this is how this recipe came to live. It was one of this salads, once you get to the bottom of the box you want some more.

Sweet Potato Salad with Walnut Salsa

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Serves: 2 generously as main or 4 as side

Ingredients

  • WALNUT SALSA:
  • 90g / 1 cup roasted walnuts
  • 1/2 cup extra virgin olive oil
  • 2 tbsp capers
  • 2 tbsp fresh parlsey
  • 2 garlic cloves, pressed
  • 1/2 lemon, juiced
  • salt & pepper to taste
  • SALAD:
  • 3 sweet potatoes (around 800g)
  • 2 tbsp coconut oil, melted
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 4 cups baby spinach (or mixed salad leaves)
  • 50g pitted black olives
  • olive oil
  • salt

Instructions

1

WALNUT SALSA - it's a good idea to make the walnut salsa at least a couple of hours before serving. First prepare roasted walnuts. Preheat oven to n 350F / 180C and spread the nuts on a roasting tray lined with baking parchment. Roast for 5-8 min, stir half way through. (You can roast walnuts few days before and store in the jar in fridge).

2

While the nuts are in the oven prepare all the other salsa ingredients in a bowl. Once nuts cooled down chopped them roughly and then add to the bowl with the remaining salsa ingredients, toss everything gently until combined. Place ready salsa in the fridge.

3

SALAD - preheat oven to 400F / 200C. Peel sweet potatoes and cut into around 1 cm discs. In a large bowl, toss sweet potatoes with the melted coconut oil, cumin, coriander, cinnamon and salt util evenly coated. Arrange on a tray lined with baking parchment and bake 25-30 minutes, until tender and start to brown. Check every 10 min and gently flip with spatula to make sure they evenly baked from each side.

4

Once potatoes cooled down, toss them with spinach and olives in a large bowl. Drizzle with a little olive oil and sprinkle with salt. Top with the walnut salsa and serve immediately.

Notes

Any leftover walnut salsa can be store in the fridge for up to 3 days.

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