Sweet & Savory Baked Sweet Potato Salad
Sweet & Savory Baked Sweet Potato Salad
A Deliciously Sweet and Tangy Baked Sweet Potato Salad Made with Seasonal Sweet Potatoes
Indulge in this delightful baked sweet potato salad, a dish I’ve been craving to make! It’s wonderfully sweet, tangy, and satisfyingly filling. Made with simple ingredients, it allows you to savor the natural sweetness of seasonal sweet potatoes, complemented by fresh greens and the nutty crunch of almonds and other nuts. The subtle aroma of perilla leaves adds a unique and delicious touch. This salad is perfect for a light meal, a healthy side dish, or even for entertaining guests.
Salad Ingredients- 1/2 medium sweet potato
- 1/4 head of iceberg lettuce
- 10 perilla leaves (shiso leaves)
- 1/4 small onion
- 2 Tbsp sliced almonds
- 2 Tbsp raisins (or dried cranberries)
- Pine nuts, to taste (optional)
Tangy Dressing- 1 Tbsp finely minced onion
- 1/2 Tbsp minced garlic
- 1/2 Tbsp maple syrup (or honey)
- 1 Tbsp olive oil
- 1 Tbsp lemon preserve (or lemon juice)
- 1/2 tsp salt
- 1 Tbsp finely chopped lemon (optional)
- 1 Tbsp finely minced onion
- 1/2 Tbsp minced garlic
- 1/2 Tbsp maple syrup (or honey)
- 1 Tbsp olive oil
- 1 Tbsp lemon preserve (or lemon juice)
- 1/2 tsp salt
- 1 Tbsp finely chopped lemon (optional)
Cooking Instructions
Step 1
Feel free to substitute the nuts in this salad with your favorites, such as sunflower seeds or walnuts. This is your chance to customize for maximum deliciousness!
Step 2
Tear the crisp iceberg lettuce into bite-sized pieces. Wash the perilla leaves thoroughly, pat them dry, and then thinly slice them into shreds. For extra crispness, you can briefly soak the shredded perilla leaves in cold water before draining.
Step 3
Cut the sweet potato in half, scoop out the seeds and stringy insides, and peel off the skin using a vegetable peeler. Then, slice it into pieces about 1.5 cm thick. If you find it difficult to slice the sweet potato with the skin on, you can microwave it for 1-2 minutes; this will soften it and make peeling and slicing much easier.
Step 4
Finely mince the onion and lemon for the dressing. In a medium bowl, combine the minced onion, minced garlic, maple syrup (or honey), olive oil, lemon preserve (or lemon juice), salt, and the chopped lemon, if using. Whisk everything together until well combined to create a delicious dressing. This fresh and flavorful dressing will elevate your salad!
Step 5
Heat a non-stick pan over medium heat (no oil needed). Arrange the sliced sweet potato pieces in a single layer and cook until golden brown and slightly caramelized on both sides. This process enhances their natural sweetness. If you have a grill pan, using it will create attractive grill marks, making the sweet potato even more visually appealing.
Step 6
Arrange the baked sweet potato slices attractively on a serving plate. Pile the crisp lettuce and aromatic perilla leaves alongside. Sprinkle the sliced almonds, raisins (or cranberries), and pine nuts over the top for added texture and flavor. It’s best to serve the dressing separately in a small bowl, allowing everyone to add as much or as little as they like just before eating. This baked sweet potato salad promises a healthy and delicious meal!
