Sweet Potato Salad with Orange-Maple Dressing
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 274, total fat 13 G., saturated fats 2 G., proteins 3 G., carbohydrates 39 G., fiber 5 G., cholesterol 0 mg, sodium 138 mg, sugar 14 G.
Serving size: 1 of 10 servings
Calories 274, total fat 13 G., saturated fats 2 G., proteins 3 G., carbohydrates 39 G., fiber 5 G., cholesterol 0 mg, sodium 138 mg, sugar 14 G.
This salad features delicious sweet potatoes, crunchy pecans, and maple syrup—the typical ingredients of a traditional American sweet and spicy dish. Raisins, plenty of fresh herbs, and spices like nutmeg, ginger, and balsamic vinegar add a rich flavor. You can dress the salad and let it marinate in the refrigerator for a few hours. This will further enhance the chemistry of all the ingredients, resulting in an incredibly delicious salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg red-skinned sweet potatoes, peeled and cut into 2 cm cubes.
- 0.5 cups extra-virgin olive oil
- 2 tablespoons natural maple syrup
- 1/4 cup orange juice
- 2 tablespoons balsamic vinegar
- 2 tbsp. chopped peeled ginger root
- 1/4 tsp ground nutmeg
- 1/4 tsp salt + more to taste
- 0.5 cup chopped green onions
- 0.5 cup chopped fresh parsley
- 1/4 cup coarsely chopped toasted pecans
- 1/4 cup golden raisins
- 1/4 cup brown raisins
We recommend
Recipes with similar ingredients: sweet potato, Orange juice, maple syrup, balsamic vinegar, green onions, parsley, pecans, ginger root, nutmeg, raisin
Cooking the dish according to the recipe:
- In a large saucepan with a steamer basket, steam the sweet potatoes in batches until tender, 12-15 minutes per batch. Transfer to a large bowl and let cool to room temperature.
- Meanwhile, in a small bowl, prepare the orange-maple dressing by whisking together the olive oil, maple syrup, orange juice, vinegar, ginger, nutmeg, and salt.
- Add green onions, parsley, pecans and raisins to the cooled sweet potatoes.
- Drizzle with the orange-maple dressing and toss gently. Season with salt and pepper to taste. This salad can be made a few hours ahead of time, covered, and refrigerated until ready to serve.
Author of the recipe - Barbara Elaine Smith is a restaurateur, tableware designer, celebrity, and actress.
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