Sweet Potato Salad

easy recipe 21 day fix potato salad


Sweet Potato Salad
Cuisine: 21 Day Fix Friendly
Prep time: 
Cook time: 
Total time: 
Serves: 2
21 Day Fix Portions (per serving) 1 green container 1 yellow container 1 blue/orange container Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.
  • 1 Tbsp. extra-virgin olive oil
  • 1½ tsp. red wine vinegar
  • 1 tsp. fresh lemon juice
  • ½ tsp. raw honey (or pure maple syrup)
  • 1 dash Himalayan salt (or sea salt)
  • 1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
  • 1 medium baked sweet potato, peeled and cut into ½-inch cubes
  • 1 medium green apple, chopped
  • ½ medium red bell pepper, chopped
  • 1 stalk green onion, finely sliced
  • 2 Tbsp. finely chopped fresh cilantro
  • 4 cups fresh arugula
  • 2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)
  1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside.
  2. Set aside.
  3. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
  4. Drizzle dressing over sweet potato mixture; toss gently to blend.
  5. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.
Nutrition Information
Serving size: ½ recipe Calories: 236 Fat: 11 Saturated fat: 2 Carbohydrates: 32 Sugar: 16 Sodium: 194 Fiber: 6 Protein: 5 Cholesterol: 9

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Patty Kinsella Fitness