Roasted Sweet Potato Salad with Feta & Pesto
Servings: 2 servings
Calories: 518kcal
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Ingredients
Sweet Potatoes
- 9 oz (255 g) sweet potato (1 sweet potato)
- Salt to taste
- ½ tsp olive oil
Pesto
- 2 tbsp walnuts
- ½ clove garlic
- 2 oz (60 g) sun-dried tomatoes in oil
- Salt to taste
- ¼ cup (60 g) water
- 1 oz (30 g) low fat feta cheese
- 3 oz (85 g) baby spinach (or greens of choice)
- 1.5 cups (250 g) chickpeas, cooked (~1 can, 15oz/425g)
To serve
- 1 oz (30 g) low fat feta cheese (crumbled)
Instructions
Sweet Potatoes
- 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.
Pesto
- While the potatoes are baking, prepare the red pesto. In the bowl of a food processor add walnuts, garlic, sun-dried tomatoes, salt, water and 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: 518kcal | Carbohydrates: 71g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 443mg | Potassium: 1516mg | Fiber: 16g | Sugar: 13g | Vitamin A: 22486IU | Vitamin C: 46mg | Calcium: 166mg | Iron: 7mg