THE RECIPE JOURNAL · Side Dish
Sweet Potato and Greens Salad
This vibrant salad combines the natural sweetness of roasted sweet potatoes with fresh, crisp greens for a perfect balance of flavors. It’s easy to make, healthy, and great as a light lunch or a colorful side dish.
FROM THE KITCHEN • Sweet Potato and Greens Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the sweet potatoes in a large pot and covering them with water. Bring it to a boil and let them cook for about 8 minutes, or until they’re tender when pierced with a fork. Drain the potatoes and let them cool down a bit.
02
Step 2
While the potatoes are cooling, mix the mayonnaise and brown sugar together in a big bowl until smooth. Add the warm sweet potatoes, along with the walnuts and raisins, and gently stir everything so the potatoes get nicely coated.
03
Step 3
Pop the salad into the fridge and let it chill for at least an hour before serving. This helps the flavors come together and makes it nice and refreshing.
Why you’ll love it
This salad is a vibrant mix of flavors and textures. The sweetness of the roasted sweet potatoes pairs perfectly with the fresh, slightly bitter greens. It’s a healthy and satisfying dish that’s easy to prepare and full of nutrients.
How to serve
Serve this salad as a light lunch or a side dish with grilled chicken or fish. It also works well topped with nuts or seeds for extra crunch. A sprinkle of feta or goat cheese can add a nice creamy contrast.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting. Reheat the sweet potatoes slightly before tossing with fresh greens for best results.
