OMG! Roasted Sweet Potato Salad with Cashews and Green Onions is my new favorite salad. Crunchy, delicious, tasty, delightful, sweet, healthy and nutritious. Okay! Here me out. I found this delicious salad on William-Sonoma.com, and the original recipe is made with pecans. And because I am not a huge fan of pecans in a salad, I started adding cashews instead of pecans, and I have found that it tastes much better; that’s my opinion. And by the way, why do we mostly see pecans and walnuts in salads? Why not cashews?
Roasted Sweet Potato Salad with Cashews and Green Onions will not only bring a smile to your tummy, but it will leave you wanting more. This is the perfect nourishing salad for Spring, or anytime you want to enjoy it.
A salad that is so healthy must be eaten with people you care for. I know it may sound bad, but it is the truth. Not everyone will appreciate how healthy you eat; not everyone will appreciate the care and love you put in your cooking, and not everyone will understand that certain ingredients are expensive and should not be wasted.
Ingredients such as Kale, a super green that is packed with nutrients that can help with heart disease, cancer, blood pressure and asthma should not be wasted. Kale also contains essential vitamins such as C, K and A, and minerals like copper, potassium, iron, manganese, and phosphorus. Kale can easily be incorporated into your daily diet. Add it to salads like this recipe, sandwiches, wraps, and juice. You can also consume it in stews as I often do, sautéed with fresh herbs, and in soups. You should not ignore this wonderful leafy vegetable as it may improve your health.
As far as sweet potato which is sometimes called yam, you are in for a treat with this wonderful salad. Many studies have suggested that increasing consumption of plant foods like sweet potatoes decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight as stated on medicalnewstoday.com.
Have I convinced you enough to try this wonderful recipe? I hope I did. If you cannot find yellow potatoes, you can always buy the white potatoes, and it can be prepared the same way. I sometimes mix yam (yellow potatoes with white potatoes just because I like the color variations. And since I am not losing out on nutrients so why not.
As mentioned earlier, this recipe is from William-Sonoma, and I prefer it with cashews instead of pecans or even walnuts. The taste of the roasted cashews is so delectable that I don’t even need meat. The dressing, so simple and delicious, is a great addition to the cashews taste. This is an all-around great tasting Roasted Sweet Potato Salad with Cashews and Green Onions with no excuse not to enjoy.
Roasted Sweet Potato Salad with Cashews and Green Onions
- 3 lb. 1.5 kg sweet potatoes
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. salt plus more, to taste
- 1/2 cup 2 oz./60 g pecans or roasted cashews
- 1/3 cup 3 fl. oz./80 ml fresh lime juice
- 3 Tbs. maple syrup
- 1/2 cup 1 1/2 oz./45 g minced green onions, including tender
- green portions
- 3 or 4 kale leaves stemmed and leaves torn
- Freshly ground pepper to taste
- Preheat an oven to 400°F (200°C).
- Peel the sweet potatoes and cut them into 1-inch (2.5-cm) chunks. Put them in a large baking pan, drizzle with 1 1/2 Tbs. of the olive oil, sprinkle with the 1/2 tsp. salt and stir to coat. Spread the sweet potatoes in a single layer and roast, stirring occasionally, until tender when pierced with a knife, 25 to 30 minutes.
- Meanwhile, in a dry fry pan over medium-low heat, toast the pecans, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool. If you are using cashews, you can either buy store-bought roasted cashews or follow the same step as if you were using pecans.
- In a large bowl, stir together the lime juice, maple syrup and the remaining 1/2 Tbs. olive oil. Add the hot roasted sweet potatoes, the pecans, green onions and kale. Stir well and season with salt and pepper. Serve immediately, or let cool to room temperature and stir again before serving. Serves 4 to 6.
- Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).
Use cashews instead of pecans in preferred.