Sweet Potato Salad with Nuts

Marielle Henaine
Maintain your healthy lifestyle this Christmas with this Sweet Potato Salad with Nuts and serve it as an appetizer at your Christmas Eve dinner. The homemade yellow lemon vinaigrette with Dijon mustard adds a tangy touch that deliciously complements the flavors of the salad. For this Sweet Potato Salad with Nuts, we recommend using dried cranberries, but if you want to add a unique and spicy twist, you can use spicy cranberries. What do you think of this appetizer for Christmas?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 sweet potatoes
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 1/4 cups pecans, toasted
  • 1/4 cups cranberries
  • 1/3 cups goat cheese
  • 1/4 cups pumpkin seeds
  • 2 tablespoons lemon, for the yellow lemon vinaigrette
  • 1 teaspoon Dijon mustard, for the yellow lemon vinaigrette
  • 1/2 cups olive oil, for the yellow lemon vinaigrette
  • 1 tablespoon white vinegar, for the yellow lemon vinaigrette
  • salt, for the yellow lemon vinaigrette
  • pepper, for the yellow lemon vinaigrette
  • 1 avocado, sliced
  • fresh cilantro, leaves, for garnish
Preparation
35 mins
30 mins
Low
  • Preheat the oven to 200°C.
  • On a cutting board and with the help of a knife, peel and cut the sweet potatoes into cubes.
  • Place the sweet potato on a baking tray and drizzle with olive oil, salt, and pepper, and bake for 30 minutes or until tender. Remove and cool.
  • In a bowl, mix the sweet potato with the nuts, cranberries, goat cheese, and pumpkin seeds, and set aside.
  • For the vinaigrette, blend all the ingredients until emulsified.
  • Serve the salad in a bowl, add the avocado and a bit of the vinaigrette, and garnish with cilantro leaves. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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