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5
from 1 vote
Sweet Potato Onion Pecan Salad Recipe
Sweet and tangy, this Sweet Potato, Onion, Pecan Salad will delight your senses.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Diet:
Gluten Free, Vegetarian
Servings:
4
Calories:
985
kcal
Author:
Lois Carter Crawford
Ingredients
Salad
1
large
sweet potato
(peeled and sliced in ¼" rounds)
2
tablespoons
olive oil
½
cup
red onion
(diced)
½
cup
pecans
(toasted)
Vinaigrette
2
tablespoons
molasses
(warmed)
2
tablespoons
honey
14
cup
sherry vinegar
1
teaspoon
sea salt
1
small
shallot
(minced)
3
tablespoons
toasted chopped pecans
(optional)
2
teaspoons
white pepper
1
cup
extra-virgin olive oil
Instructions
To Make the Salad:
Put the sweet potato slices in a bowl and coat lightly with olive oil.
Bake in a single layer on a cookie sheet (covered with parchment paper) at 450F degrees for 15 minutes.
Turn the slices over and bake for another 10-15 minutes until the slices are beginning to brown.
In the meantime, slice the red onion into thin strips and then cut in bite-size pieces.
When the sweet potato is done, place it on a plate, sprinkle the onions and pecans over it, and drizzle with the vinaigrette (instructions below).
To Make the Vinaigrette:
Put the molasses and honey in a small bowl and whisk to combine.
Add the vinegar, salt, shallot, pecans and pepper and whisk to combine.
Add the olive oil and whisk.
Taste and adjust sweetness as desired.
Use immediately or store at room temperature for up to three days.
Makes about 2 cups of vinaigrette.
Nutrition
Calories:
985
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Fat:
75
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
53
g
|
Sodium:
702
mg
|
Potassium:
897
mg
|
Fiber:
5
g
|
Sugar:
22
g
|
Vitamin A:
12071
IU
|
Vitamin C:
9
mg
|
Calcium:
121
mg
|
Iron:
6
mg