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A plate of roasted sweet potato salad | Hurry The Food Up

HP - Roasted Sweet Potato Salad with Feta & Pesto

Course: Dinner, Lunch, Main Course, Salads
Time: Max 45 min
Calories: 450 - 650 kcal
Type: Higher Calories, Members Only Recipes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 598kcal
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US Customary - Metric

Ingredients

  • 9 oz (255 g) sweet potato (2 medium small sweet potatoes)
  • 1 ¼ tsp salt (divided)
  • 2 tbsp walnuts
  • ½ clove garlic (or 1 small garlic clove)
  • 4 oz (115 g) sun-dried tomatoes in oil
  • 2 oz (55 g) low fat feta cheese (crumbled, divided)
  • 4 oz (55 g) arugula or baby spinach
  • 1.5 cup (435 g) chickpeas

Instructions

  • Preheat the oven to 480F / 250С.
  • Place sweet potatoes peeled and cut in half on a baking sheet, rub with ½ tsp salt and a little oil. Bake for 30 minutes. A knife should easily go through them at the end.
    Alternatively to save time you can microwave the sweet potato. About 8 minutes at 900W should do it. Don't forget to poke holes in it with a fork, first!
  • While the potatoes are baking, prepare the red pesto. In the bowl of a food processor add walnuts, garlic, sun-dried tomatoes, ¼ tsp salt, ¼ cup water and 1 oz of low fat feta. Pulse until you have a creamy texture with some little pieces of cheese and walnuts. Reserve until needed.
  • In a salad bowl mix the arugula (or spinach), chickpeas and the pesto. Add a little water if the pesto is too thick to mix nicely with the veggies.
  • Serve salad with sweet potatoes on the side and finish with remaining feta.

Nutrition

Calories: 598kcal | Carbohydrates: 97g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 1891mg | Potassium: 3096mg | Fiber: 22g | Sugar: 34g | Vitamin A: 23946IU | Vitamin C: 43mg | Calcium: 229mg | Iron: 11mg