Spiced Sweet Potato Salad with Lemon Vinaigrette

Name: Spiced Sweet Potato Salad with Lemon Vinaigrette
Cuisine: American
Ingredients: 1 small red onion, very thinly sliced; 1 cup red wine vinegar; ½ cup water; ½ cup sugar; ½ tsp kosher salt; 2 tbsp toasted sesame seeds; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tsp fennel seeds; 1 tsp kosher salt; 1 ½ lbs sweet potatoes (approximately 2 large), cut into fries ¼” thick; 1 (15.5 oz) can chickpeas, rinsed + drained + dried; ¼ cup olive oil; 2 tsp lemon zest; ¼ cup fresh lemon juice; 2 tbsp honey; ½ cup olive oil; ¼ cup neutral oil (safflower, grapeseed, etc.); kosher salt; freshly cracked black pepper; 1 (5 oz) container mixed greens; 1 small cucumber, very thinly sliced; ½ cup fresh parsley leaves, roughly chopped; ¼ cup fresh dill leaves, roughly chopped; 6 oz feta cheese, crumbled

5 steps

Recipe from https://www.theoriginaldish.com/2021/01/21/spiced-sweet-potato-salad-with-lemon-vinaigrette/#tasty-recipes-46294-jump-target

Updated at: Thu, 17 Aug 2023 09:47:47 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1030.3 kcal (52%)

Total Fat70.7 g (101%)

Carbs86 g (33%)

Sugars41.4 g (46%)

Protein16.5 g (33%)

Sodium1788.2 mg (89%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 425°F. Add the red onions to a shallow bowl. Combine the red wine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer. Turn off the heat and pour the liquid over the red onions. Use a piece of plastic wrap to submerge the onions under the liquid. Let sit for at least 30 minutes.

Step 2

Mix the sesame seeds, smoked paprika, garlic powder, fennel seeds, and salt in a large bowl. Add the sweet potato fries and chickpeas. Pour in the olive oil. Toss really well to coat. Spread the sweet potatoes out on a sheet pan in one, even layer. Spread the chickpeas out on another. Roast for 30-35 minutes until golden. Let cool for a few minutes.

Step 3

Meanwhile, combine the lemon zest, lemon juice, and honey in a mixing bowl. Whisk to combine. Slowly drizzle in the olive and neutral oils, whisking continuously. Season with salt and black pepper to taste.

Step 4

To assemble the salad, add the greens, cucumber, parsley, dill, feta, pickled red onions, and chickpeas to a large mixing bowl (leave a little bit of the feta, onions, and chickpeas out so you can use them to garnish). Drizzle in almost all of the vinaigrette and toss well.

Step 5

Arrange the salad in a large bowl. Top with the sweet potatoes. Drizzle the remaining vinaigrette over them. Garnish with the remaining ingredients.