Salad with sweet potatoes and toasted almonds

Waaaay back in August I was in Kerikeri, New Zealand and I had an absolutely delicious salad that I promised I would try and recreate soon after I came home. I kind of forgot about it until I was looking at pictures from that trip the other day and realized the salad needed to be made as soon as possible…so here it is!

I had no idea how much they LOVE sweet potatoes (or kumara) in New Zealand. They’re everywhere. And being a sweet potato lover myself, I felt pretty at home.

I’ve made salads with sweet potatoes before (like this Moroccan potato salad), but I don’t think I ever would have thought about mixing them with lettuce. This is actually kind of a big deal for me because for the last couple months, the idea of salad made me gag. I am SO glad that phase is over with.

The key to the amazing flavor in this is toasted almonds…which as you can see in the picture didn’t go so well on the first attempt. Don’t walk away from the oven while toasting!

The honey mustard dressing and crumbles of feta bring it all together. I love this salad… I just wish I’d made it sooner.

serves 4-6

5 ounces salad greens (I used baby romaine)
1 medium sweet potato, peeled and diced into 1 cm cubes
2 tbsp olive oil
salt and pepper
1/4 cup sliced almonds
2 ounces feta, crumbled

2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp honey
2 tsp dijon mustard

Preheat the oven to 425. Toss the sweet potatoes with 2 Tbsp olive oil and a few pinches of salt and pepper. Spread on a parchment-lined baking sheet and cook for about 25 minutes or until tender. Remove the baking sheet from the oven and let cool.

While the sweet potatoes are in the oven, spread the almonds on a baking sheet or in a cake pan. Toast in the oven, shaking the pan every 30 seconds or so until golden brown.

To make the dressing, whisk all the ingredients together in a small bowl.

Put the lettuce in a large bowl and add the dressing. Toss well, then distribute among salad plates or bowls. Top with sweet potatoes, almonds, and feta.


7 Responses to “Salad with sweet potatoes and toasted almonds”

  1. 1 Mama Pea March 7, 2011 at 9:37 am

    That looks so delicious…I love what toasted almonds add to a salad!

    A little trick I have for toasting nuts: the microwave! If you put them in a small glass bowl(or otherwise microwave-safe dish), and then stir it every 30 seconds while microwaving on high, you can usually prevent stinking up your kitchen! Usually šŸ™‚

  2. 2 janet March 7, 2011 at 3:24 pm

    Ooh, this looks great! Since I made a lot of bean dishes, I have learned that most of my bean dishes taste great overtop fresh greens as well.

    You can’t go wrong with toasted almonds, either. I feel like they are great in anything – salads, soups, snacks, etc.

  3. 3 Josie March 7, 2011 at 7:02 pm

    This is such a gorgeous salad. I have used leftover roasted sweet potatoes in salad before, but I love the idea of the toasted almonds and honey mustard. YUM!

  4. 4 Kate March 8, 2011 at 10:56 am

    I bet this would also be amazing with butternut squash

  5. 5 Moodles March 8, 2011 at 8:55 pm

    Gotta try this.

  6. 6 Michelle March 25, 2011 at 11:35 am

    This salad sounds delicious. I’m always looking for ways to get my husband to eat sweet potatoes. Ever since he said he doesn’t like them, I’ve been on a mission to find a way to prepare them that he’ll love. šŸ™‚

  7. 7 Jennifer July 8, 2011 at 1:50 pm

    This is sooo good! I had an ear of corn on hand and threw that in too. I wanted to grill the corn but didn’t feel like cranking up the grill for just 1 little ear of corn so I threw it in the oven with the potatoes. I made it a couple of weeks ago and look forward to making it again this weekend (my hubs also doesn’t like sweet potatoes, but my girls do!)

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