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–+ servings

Warm Sweet Potato Salad with Marmalade Dressing

Sweet Potato Salad
A simple and delicious vegan salad
Freya
4.95 from 39 votes
Prep 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 cups Sweet Potato - peeled and diced
  • 250 g Mixed Leaves - salad leaves of your choice
  • 2 tbsp Pumpkin Seeds - toasted
  • 10 Cherry Tomatoes - halved
  • 2 tsp Vegetable Oil
  • 1 Blood Orange - segmented
  • ¼ Red Onion - thinly sliced

Marmalade Dressing

  • ¼ cup Olive Oil
  • ¼ cup White Wine Vinegar
  • 2 tbsp Marmalade
  • 1 tsp Dijon Mustard
  • Salt and Pepper to taste
  • 1 Blood Orange - juice only
  • Shallot - finely chopped

Instructions

Roast the Sweet Potato

  • Heat the vegetable oil in a frying pan or skillet and gently fry the sweet potato cubes until golden brown and soft, about 10-15 minutes. Season and set to one side.

To make the Marmalade Dressing

  • Place all in ingredients in a jar and shake well to amalgamate. Leave to stand for about 5 minutes for the flavours to mingle.

Assemble

  • Whilst the sweet potato is cooking, dress the salad leaves with the dressing (a couple of tablespoons), and place on your serving dish, or bowls.
  • Layer with chopped tomato and red onion.
  • Sprinkle over the warm sweet potato cubes.
  • Sprinkle over toasted Pumpkin Seeds.
  • Drizzle a little more dressing over if wanted.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Warm Sweet Potato Salad with Marmalade Dressing
Amount per Serving
Calories
269
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
11
g
Sodium
 
61
mg
3
%
Potassium
 
394
mg
11
%
Carbohydrates
 
24
g
8
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
3
g
6
%
Vitamin A
 
9659
IU
193
%
Vitamin C
 
16
mg
19
%
Calcium
 
35
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.