Sweetpotatoandgingersalad Recipes

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SWEET-POTATO AND GINGER SALAD



Sweet-Potato and Ginger Salad image

Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 9

2 1/2 pounds sweet potatoes, cut into 3/4-inch chunks
1 tablespoon olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper
2 tablespoons fresh orange juice
1 tablespoon oil
1 tablespoon minced fresh ginger
2 teaspoons Dijon mustard
3 scallions, thinly sliced crosswise

Steps:

  • Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.
  • In a large bowl, whisk together orange juice, oil, ginger, and mustard.
  • Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 315 g, Fat 7 g, Fiber 8 g, Protein 5 g

SWEET POTATO AND GINGER SALAD



Sweet Potato and Ginger Salad image

Make and share this Sweet Potato and Ginger Salad recipe from Food.com.

Provided by KLHquilts

Categories     Yam/Sweet Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 lbs sweet potatoes
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons orange juice (fresh!)
1 tablespoon oil
1 tablespoon fresh ginger (minced)
2 teaspoons Dijon mustard
3 scallions, thinly sliced

Steps:

  • Preheat oven to 425.
  • Prepare sweet potatoes: peel and cut into 3/4" chunks.
  • On a rimmed baking sheet, toss sweet potatoes with 1 tablespoons olive oil, salt and pepper; roast until fork-tender (about 35 minutes).
  • In a large bowl, whisk together orange juice, 1 tablespoons oil, ginger, and Dijon mustard.
  • Add scallion slices and sweet potatoes, and toss to coat with dressing. Season with salt and pepper, if desired.
  • Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 314.1, Fat 7, SaturatedFat 1, Sodium 767.6, Carbohydrate 59.2, Fiber 9, Sugar 12.8, Protein 4.8

THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

Steps:

  • In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
  • Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

GERMAN-STYLE SWEET POTATO SALAD



German-Style Sweet Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 8

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
Kosher salt
1 pound bacon, cut into 1-inch pieces or lardons
1 medium red onion, cut into 1/4-inch dice
2 tablespoons whole-grain or stone-ground mustard
1/4 cup white vinegar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.
  • Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.
  • Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.

SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY



Sweet Potato And Chickpea Salad Recipe by Tasty image

Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 large sweet potatoes, or 3 small, scrubbed
½ medium red onion
15 oz chickpeas, 1 can, rinsed and drained
½ cup olive oil
¼ cup lemon juice
2 tablespoons garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
salt, to taste
pepper, to taste
3 oz mixed greens
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
dried cranberry, for garnish, optional

Steps:

  • Preheat the oven to 425ºF (220ºC).
  • Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
  • Peel and slice the onion and set aside.
  • Add the chickpeas to the other half of the baking sheet.
  • In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
  • Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
  • Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
  • Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
  • Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
  • Add the parsley, cilantro, and remaining dressing and toss to combine.
  • Top with dried cranberries, if using.
  • Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams

SWEET POTATO SALAD



Sweet Potato Salad image

I liked this recipe, because it had a great taste. I got it, in the mail. It was on the back of checks unlimited. It had a good color photo. I will make this again. It is a great one for the holidays. I did not use, but one pound of sweet potatoes,which equal to one potato. I did not have Dijion mustard, but the mustard i had made it turn out wonderful anyway.

Provided by dakotah

Categories     Yam/Sweet Potato

Time 1h5m

Yield 4 2 cups, 8-10 serving(s)

Number Of Ingredients 7

2 lbs sweet potatoes
1 1/2 cups mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
4 hard-boiled eggs, chopped
1 1/2 cups finely chopped celery
8 green onions, sliced

Steps:

  • Place sweet potatoes in a large sausepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes.Drain.
  • When potatoes are cool,peel,and dice. In a large bowl,combine mayonnaise, mustard and salt.
  • Stir in eggs,celery, and onions. Add potatoes; stir gently to mix.
  • Cover and refrigerate for 2-4 hours.
  • Yield:8-10 servings.

Nutrition Facts : Calories 316.9, Fat 17.5, SaturatedFat 3, Cholesterol 104.7, Sodium 511.1, Carbohydrate 35.4, Fiber 4.1, Sugar 8.6, Protein 5.8

SWEET POTATO POTATO SALAD



Sweet Potato Potato Salad image

Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.

Provided by GRAMZ

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
½ onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
  • Combine the potatoes, eggs, celery and onion.
  • Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g

KALE & SWEET POTATO SALAD RECIPE BY TASTY



Kale & Sweet Potato Salad Recipe by Tasty image

Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

1 ½ cups sweet potato, diced
½ teaspoon garlic powder
2 teaspoons paprika
salt, to taste
pepper, to taste
olive oil, to taste
½ cup pumpkin seeds
2 teaspoons chili powder
2 tablespoons maple syrup, divided
½ cup tahini
1 ½ tablespoons lemon juice
3 tablespoons water
1 bunch kale, stemmed and torn into large pieces
3 cups quinoa
½ cup red onion, diced

Steps:

  • Preheat the oven to 375°F (190°C).
  • Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
  • In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
  • Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
  • In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
  • In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
  • Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
  • Serve with more dressing if desired.
  • Enjoy!

Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams

CREAMY SWEET POTATO SALAD



Creamy Sweet Potato Salad image

This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.

Provided by Katy Rovetto

Categories     Salad     Potato Salad Recipes

Time 9h30m

Yield 8

Number Of Ingredients 12

2 large sweet potatoes
1 (12.5 ounce) can pineapple tidbits, drained
¼ cup coarsely chopped red onion
½ cup coarsely chopped pecans
½ cup thinly sliced celery
¼ cup sweetened dried cranberries (such as Craisins®)
2 tablespoons light-colored honey
2 tablespoons lemon juice
¾ cup mayonnaise
½ teaspoon ground cinnamon
½ teaspoon salt
3 pinches cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
  • Peel potatoes and cut into bite-sized pieces.
  • Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 40.1 g, Cholesterol 7.8 mg, Fat 21.9 g, Fiber 5 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 332.1 mg, Sugar 19.4 g

SWEET POTATO AND GINGER SALAD



Sweet Potato and Ginger Salad image

Here's an elegant take on everyone's favorite salad, with sweet potatoes, creamy dressing and grated fresh fresh ginger.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield Makes 6 servings.

Number Of Ingredients 7

1-1/2 lb. sweet potatoes (about 4 medium), peeled, cooked and cubed
4 stalks celery, diagonally sliced
1/4 cup finely chopped fresh parsley
1/2 cup MIRACLE WHIP Light Dressing
2 Tbsp. honey
2 Tbsp. lemon juice
1 tsp. grated fresh fresh ginger

Steps:

  • Toss sweet potatoes, celery and parsley in large bowl.
  • Mix dressing, honey, lemon juice and ginger. Add to potato mixture; mix lightly. Cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 190, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

SWEET POTATO SALAD WITH ORANGE-GINGER DRESSING



Sweet Potato Salad with Orange-Ginger Dressing image

Sweet potatoes topped with orange-ginger dressing - an easy side dish ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 14

Number Of Ingredients 11

3 lb medium sweet potatoes, peeled, cut into 3/4-inch chunks
1/2 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon grated gingerroot
1 teaspoon grated orange peel
1/4 cup fresh orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 cup pecan halves, coarsely chopped, toasted if desired*
1/4 cup golden raisins

Steps:

  • In 2-quart saucepan, add 1/2 inch water; heat to boiling. Place potatoes in water. Cover tightly; return to boil. Reduce heat; simmer 15 to 20 minutes or until potatoes are tender.
  • Meanwhile, in small bowl, mix dressing ingredients with whisk.
  • In large bowl, combine cooked potatoes, pecans and raisins; pour dressing over potatoes. Toss gently. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 7 g, TransFat 0 g

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From recipetineats.com


ROASTED SWEET POTATO & FARRO SALAD - COOKIE AND KATE
2016-03-02 Drizzle with olive oil, then stir to combine. Season with salt (I added ¼ teaspoon) and pepper, to taste. To assemble the salad: Drain the excess liquid from the pickled onions, then add the onions to the pot of farro and kale. Add the roasted sweet potatoes and squeeze an entire lemon’s worth of juice into the pot.
From cookieandkate.com


ROASTED SWEET POTATO SALAD (VIDEO) - NATASHASKITCHEN.COM
2021-11-05 How to Roast Sweet Potatoes: Peel and dice sweet potatoes into 1/2” thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine. Spread sweet potatoes out onto the prepared baking sheet.
From natashaskitchen.com


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