Sweet Potato Peanut Salad

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Sweet Potato Peanut Salad

An interesting selection of endive, parsley, sweet potato and peanuts. Tasty and unexpected.

Servings:

Calories: 333kcal

Author: Patty

Equipment

Knife
sheet pan with parchment
2 Bowl (veggies and dressing)
Whisk

Ingredients

Marinade

2 T olive oil
2 t ground ginger
2 t ground cinnamon
2 t Grind cumin seeds

Salad

1 small cubed sweet potato
2 C chopped radicchio
1 C chopped parsley leaves only
2 T dried fruit (for color and taste) finely diced bits of fruit: figs or raisins or dried cranberry

Dressing

2 T peanut butter
2 T maple syrup
1 t Tamari
2 T sesame oil
1 juiced lemon
Topping

Toppings

1 T toasted white sesame seeds
1/4 C roasted peanuts

Instructions

Prep and chop all the veggies.
Make the marinade by combining all the ingredients listed above: oil ginger, cinnamon, and cumin. Place the chopped sweet potatoes to the marinade and mix well. Then place on a parchment lined baking sheet and put in the oven for ~15 minutes or until the sweet potato are completely cooked.
Toast the sesame seeds and set aside.
Once done, remove from oven and place sweet potatoes on the plate, topped with the salad, and add dressing. Finally top with sesame seeds and peanuts.

Notes

The nutrition counts expects all the dressing to be used, to save some calories you could limit the amount of dressing on your portion.

I got this idea from Food52 which had a recipe like this on their site. I wondered about the ingredients and how they would work together, and they did great. Now I have a recipe I can use that has radicchio.

Nutrition