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Roasted Sweet Potato Salad

 

Roasted Sweet Potato Salad

This recipe is inspired by the October 2017 edition of relish magazine that comes with our local newspapers. I have modified it to bring the sodium content down from 748 mg. per serving to 308 mg per serving. You can go to relish.com to find other tasty recipes that can be modified to get similar results by lowering the amount of added salt and using other low sodium products.

2 servings: 308 mg. sodium per serving

2 small (4-1/2 oz. each) sweet potatoes, peeled and cut into 1/2 inch cubes
4 ounces Brussels sprouts, trimmed and cut into quarters
2 Tablespoon plus 1 teaspoon olive oil, divided
1/2 teaspoon no salt added chili powder
1/8 teaspoon salt
1 Tablespoon lime juice
1 teaspoon honey
1/4 teaspoon black pepper
2 cups lettuce, cut into bite size pieces
1 ounce feta cheese
1 Tablespoon toasted salt free pumpkin seeds (see below)

Prep. Instructions

1. Combine chili powder and salt in a bowl.

2. Whisk together the lime juice, honey, black pepper and 1 Tablespoon of the olive oil in a separate bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 400 degrees F.

2. Place sweet potatoes and Brussels sprouts in a bowl. Pour the remaining 1 Tablespoon plus 1 teaspoon of olive oil over the potatoes and sprouts. Mix gently until well combined.

3. Sprinkle the chili powder and salt mixture over the potatoes and sprouts. Mix again until well combined.

4. Line a baking sheet with parchment paper. Place the potatoes and sprouts on the baking sheet. Bake for 15 to 20 minutes, stirring once after 10 minutes, until potatoes are lightly browned and tender. Remove from oven and cool.

5. Place lettuce in a large bowl and top with potatoes and sprouts, cheese and pumpkin seeds. Pour olive oil/lime juice mixture over all and mix gently to combine. Serve.

Toasted Pumpkin Seeds

Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper. Rinse seeds and pat dry. Place seeds in a bowl. Measure 1/2 teaspoon of healthy oil; pour over the seeds. Mix gently until well combined. Spread seeds evenly on the parchment paper so that they do not touch. Bake in oven for 15 to 20 minutes, stirring once after 10 minutes, until seeds are crispy brown. Allow to cool before using in salad.


judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds