Roasted Sweet Potato Salad (Vegetarian, Gluten & Grain Free)
This is a delicious, tasty and easy salad that can be served either as a side dish or main course.
Servings 1 bowl
Ingredients
- 1 medium Sweet potato cut into smaller pieces
- 25 g Arugula
- 1/2 Scallion thinly sliced
- 1-2 tbsp Pecan nuts roughly chopped
- Fresh mint roughly chopped
- Sea salt
- Olive oil
For the dressing
- 1/2 dl Greek yogurt, quark or plain yogurt
- 1/2 tsp Dijon mustard
- 1/2 tbsp Lemon juice
- Lemon zest, to taste (optional)
- Sea salt, to taste
- Black pepper, to taste (optional)
Instructions
- Preheat the oven or your air fryer to 200 degrees Celsius.
- Cut the sweet potatoes and toss in some olive oil and sprinkle with sea salt.
- Bake in the oven or air fryer for about 12-15 minutes, until the sweet potatoes are golden brown and soft. The baking time will vary a bit depending on how large pieces you make.
- Meanwhile make the dressing in a small bowl.
- When the sweet potatoes are ready add them to a bowl together with arugula, scallion, chopped pecan nuts and fresh mint. Serve with the lemon dressing.