Sweet Potato Harvest Salad
Advertisement
Ingredients
- 4 cups sweet potatoes, diced (about 2-3 sweet potatoes)
- 1 cup red apple, diced
- 1/4 cup pomegranate seeds
- 4 tablespoons unsalted pumpkin seeds (pepitas)
- 1 tablespoon apple cider vinegar
- 2 1/2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- Drizzle diced sweet potatoes with 1 teaspoon of olive oil and roast in the oven on a baking sheet for 10 minutes.
- Once sweet potatoes are cooked, remove from the oven and allow them to cool.
- In a large mixing bowl, combine the sweet potato, apples, pomegranate seeds, and pepitas.
- Whisk the remaining 1/2 tablespoon of olive oil, apple cider vinegar, salt, and pepper in a separate bowl.
- Once mixed, add to sweet potato mixture and toss until the salad is lightly coated.
Nutrition
| Calories | 244 |
|---|---|
| Protein | 7 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 255 mg |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Created by Brighter Bites, a member of the MyPlate National Strategic Partnership Program