Best 3 Sweet Potato Pecan Salad Recipes

Embark on a culinary adventure with a vibrant and flavorful Sweet Potato Pecan Salad, a delightful symphony of textures and tastes. This wholesome salad showcases roasted sweet potatoes, crisp pecans, crumbled goat cheese, and a tangy lemon-tahini dressing. Accompanying this main recipe are three enticing variations: a hearty Black Bean and Corn Salad featuring roasted red peppers, a refreshing Cucumber and Avocado Salad with a hint of mint, and a classic Spinach and Strawberry Salad adorned with feta cheese. Each salad offers a unique blend of ingredients, ensuring a delightful experience for every palate. Whether you're seeking a light lunch, a vibrant side dish, or a healthy main course, these recipes will leave you feeling satisfied and invigorated.

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SWEET POTATO-PECAN SALAD

Sweet Potato-Pecan Salad image

Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken.

Provided by John Willoughby

Categories quick, salads and dressings, side dish

Time 25m

Yield 6 side-dish servings

Number Of Ingredients 15

Ingredients

4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks
2 tablespoons salt
1/2 red bell pepper, seeded and diced small
1/2 green bell pepper, seeded and diced small
1/2 large red onion, diced small
1/4 cup finely chopped parsley
3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
3/4 cup olive oil
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice
Salt and pepper to taste
1/3 cup pecan halves, lightly toasted

Steps:

Fill sink or a large bowl with water and ice cubes. Put sweet potatoes in a large saucepan, add the salt and water to cover, and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a fork but still offer some resistance and don't break apart, 10 to 12 minutes.
Drain potatoes and immediately put them into the ice-water bath. After 1 minute, remove potatoes, drain again, and put into a large bowl along with diced peppers, onion and parsley.
Make the dressing: In a large bowl, combine mustard, ketchup and garlic. Add olive oil in a slow, steady stream, whisking constantly. Whisk in vinegar, Worcestershire and lime juice, then season to taste with salt and pepper.
Pour dressing over sweet potatoes, add pecans and toss gently.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 26 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 571 milligrams, Sugar 8 grams, TransFat 0 grams

PECAN SWEET POTATO SALAD

Pecan Sweet Potato Salad image

A new twist on an old favorite, this tasty, easy-to-make sweet potato salad is sure to be the talk of your gathering. -Patricia Swart, Bridgeton, New Jersey

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

6 to 7 large sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
4 celery ribs, chopped
2 green onions, thinly sliced
1 cup fat-free mayonnaise
1/2 cup reduced-fat sour cream
2/3 cup chopped pecans, toasted

Steps:

Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Transfer to a large bowl; cool to room temperature. Stir in celery and green onions., In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with pecans.

Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 188mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SEARED SCALLOPS, SWEET POTATO AND PECAN SALAD

SEARED SCALLOPS, SWEET POTATO AND PECAN SALAD image

Categories Shellfish

Yield 8 Side

Number Of Ingredients 17

Ingredients

Vinaigrette:
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Dash of salt
Dash of freshly ground black pepper
Salad:
3 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound sea scallops
6 cups gourmet salad greens
1 cup seedless red grapes, halved
1 large red bell pepper, cut into thin strips
1/4 cup pecans, toasted

Steps:

To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk. Preheat oven to 400°. To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake at 400° for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely. Sprinkle scallops with 1/4 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture; toss gently to coat. Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads. Sprinkle each serving with 2 teaspoons pecans.

Tips:

For the best flavor, use roasted sweet potatoes. You can roast them yourself or buy them pre-roasted.
If you don't have pecans, you can substitute another type of nut, such as walnuts or almonds.
To make the dressing, you can use either olive oil or mayonnaise. If you use mayonnaise, you may want to add a little bit of vinegar or lemon juice to balance out the flavor.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This sweet potato pecan salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.