Sweet Potato and Pecan Salad

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 184, total fat 13 G., saturated fats 1 G., proteins 2 G., carbohydrates 18 G., fiber 3 G., cholesterol 0 mg, sodium 255 mg, sugar 8 G.

Enjoy the exquisite combination of sweet sweet potatoes, rich nuts, and Moroccan ras el hanout in this flavorful holiday salad. Pomegranate seeds and white grapes add juiciness and a pleasant fruity note. Serve at room temperature. Pairs perfectly with roast turkey.

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.

Ingredients for the recipe:

4 celery stalks, cut into 2.5cm pieces.
2 large sweet potatoes, peeled and cut into 2.5cm pieces.
1 red onion, cut into 2.5cm pieces
1/4 cup olive oil + extra for salad dressing
1 tsp. ras al hanout
1 teaspoon chopped fresh rosemary
1 cup white grapes, halved
1 cup toasted pecans
0.5 tbsp. pomegranate seeds
0.5 cup thinly sliced green onions
1/4 cup golden raisins
Sherry vinegar, as needed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet potato, pecans, ras el hanout seasoning, celery, pomegranate, grape, raisin

Cooking the dish according to the recipe:

Preheat the oven to 200°C (400°F). Place a baking sheet in the oven to preheat. In a bowl, combine the celery, sweet potato, and red onion with olive oil, ras el hanout, and rosemary. Season with salt and pepper. Transfer the mixture to the preheated baking sheet and bake until the sweet potato is tender and crispy, about 30 minutes.
Allow the vegetable mixture to cool to room temperature. Or, if preparing ahead, refrigerate and remove 30 minutes before cooking to allow the vegetable mixture to reach room temperature.

Note
Ras el hanout has a deep, vibrant flavor with a mild aroma, use it in your signature dishes for a North African twist..
- 1 cinnamon stick 2 pieces of galangal
- 1 tbsp. ground ginger
- 8 allspice berries
- 8 white or green cardamom seeds
- 1 teaspoon of anise
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon lavender
- 2 small pieces of orris root
- 5 dried rose buds
- 4 whole cloves
- 6 turmeric fruits
- A pinch of mace
- 1/2 tsp ground cayenne pepper

Combine the vegetable mixture in a large bowl with the grapes, nuts, pomegranate seeds, green onions, and raisins. Season with sherry vinegar and olive oil to taste. Season with salt and pepper, if desired.