Prepare the Sweet Potato:
Peel and dice the sweet potato into bite-sized cubes. Boil or steam until tender, about 10-15 minutes, then let cool. For added flavor, you can roast them at 400°F (200°C) for 20-25 minutes instead.
Chop the Vegetables:
Finely chop the chives, halve the cherry tomatoes, and rinse the fresh spinach leaves.
Prepare the Salad Dressing:
In a blender, combine parsley, walnuts, avocado, garlic, apple cider vinegar, olive oil, water, and salt.
Blend until the dressing is smooth and creamy.
Assemble the Salad:
In a large bowl, combine the cooked sweet potato, spinach, cherry tomatoes, and chives.
Pour the creamy avocado dressing over the salad and toss until everything is well-coated.
Serve:
Transfer the salad to individual serving bowls and enjoy fresh.
Serving Suggestions:
Serve as a main dish for a light meal or as a side with grilled proteins like chicken or tofu.
Add a sprinkle of toasted seeds (sunflower or pumpkin) for added crunch.
Pair it with a glass of freshly squeezed lemonade or iced tea for a refreshing accompaniment.
Cooking Tips:
Roast the sweet potato for a richer, caramelized flavor instead of boiling it.
Toast the walnuts before blending for a nuttier, deeper flavor in the dressing.
Substitute arugula or kale for spinach if you want a heartier green in the salad.
Nutritional Benefits:
Sweet Potatoes: High in fiber, beta-carotene, and vitamin A, promoting good vision and skin health.
Spinach: Rich in iron, folate, and vitamins C and K, supporting healthy blood and immune function.
Walnuts and Avocado: Provide healthy fats that support heart health and brain function.
Garlic: Contains compounds that help boost the immune system.
Dietary Information:
Vegan: Contains no animal products.
Gluten-Free: Naturally gluten-free, perfect for those with gluten sensitivities.
Low-Sugar: The salad contains no added sugars, making it a healthy choice for those watching their sugar intake.
Nutritional Facts (per serving, based on 4 servings):
Calories: 280
Protein: 5g
Carbohydrates: 25g
Fat: 20g
Fiber: 7g
Sugar: 5g
Storage:
Store leftovers in an airtight container in the fridge for up to 2 days.
Keep the dressing separate and add it just before serving to maintain freshness.
If you want to prepare in advance, you can roast the sweet potatoes and prepare the dressing ahead of time and assemble just before serving.
Why You’ll Love This Recipe:
Restaurant-Quality: Tastes like a dish you’d find in a high-end restaurant, but made at home.
Nutrient-Dense: Packed with vitamins, minerals, and healthy fats for a satisfying, nutritious meal.
Flavorful and Satisfying: The combination of sweet, savory, and creamy flavors makes each bite delicious and filling.
Quick and Easy: Simple ingredients and quick preparation make it a great choice for busy days.
Conclusion:
This sweet potato salad is not just visually stunning, but also a delicious, nutritious option for any meal. With the perfect combination of tender sweet potatoes, fresh vegetables, and a creamy avocado-walnut dressing, it’s a versatile dish that’s both easy to make and packed with health benefits. Whether you’re serving it at a dinner party or enjoying it for lunch, this salad is sure to impress with its vibrant flavors and satisfying texture. Give it a try, and you’ll find it becoming a regular part of your healthy meal rotation.
Frequently Asked Questions:
Can I use a different green instead of spinach?
Yes, arugula or kale can be used for a more peppery or heartier flavor.
Can I make the dressing ahead of time?
Yes, you can prepare the dressing up to 2 days in advance and store it in the fridge.
Can I roast the sweet potatoes instead of boiling?
Absolutely! Roasting will give the sweet potatoes a richer flavor and crispier texture.
Is this salad suitable for meal prep?
Yes, prepare the components separately and assemble just before serving to keep the salad fresh.
Can I substitute the walnuts with another nut?
Yes, you can use almonds, pecans, or even sunflower seeds if you prefer.
What other vegetables can I add to this salad?
You can add cucumbers, bell peppers, or roasted beets for more variety.
Can I use store-bought dressing instead of homemade?
Yes, but making the dressing from scratch gives the salad a fresher, richer flavor.
How long does the salad stay fresh?
The salad is best eaten fresh but can last up to 2 days in the fridge if the dressing is kept separate.
Can I serve this salad warm?
Yes, you can serve the salad with warm roasted sweet potatoes for a cozy, comforting meal.
Is this salad keto-friendly?
Sweet potatoes are higher in carbohydrates, so it’s not suitable for strict keto diets. However, you can reduce the sweet potato portion for a lower-carb option.
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