Peanut And Sweet Potato Salad Recipe
Ginger roasted sweet potatoes, home-grown radish greens, red cabbage, edamame (soy), red onions, bell peppers, quinoa, and chili roasted peanuts (light spice) served over mixed greens and topped with our ginger peanut dressing.
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Ingredients
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Salad Ingredients
Ginger Peanut Dressing
Method
Salad Preparation
- 1
Roast Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them with a little olive oil, salt, and ground ginger. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, flipping halfway through.
- 2
- 3
Prepare Vegetables
While the sweet potatoes and quinoa are cooking, chop the radish greens, red cabbage, red onion, and bell pepper into small pieces.
- 4
Combine Salad Ingredients
In a large bowl, combine the roasted sweet potatoes, cooked quinoa, radish greens, red cabbage, edamame, red onion, bell pepper, and chili roasted peanuts. Gently toss to mix.
Dressing Preparation
- 5
Make the Dressing
In a small bowl, whisk together peanut butter, grated ginger, soy sauce, honey or agave syrup, rice vinegar, sesame oil, and water until smooth. Adjust the consistency with more water if needed.
Assembly
- 6
Assemble the Salad
Place mixed greens at the bottom of a serving plate or bowl. Top with the sweet potato and quinoa mixture. Drizzle generously with ginger peanut dressing before serving.