Sweet Potato Antioxidant Salad

Eat your carrots

Plentiful year-round, root vegetables can be found in a wide variety of colors from deep purple beets to vibrant orange sweet potatoes and carrots and creamy white parsnips, turnips and rutabagas. Easily obtainable and budget friendly, these nutritious vegetables are packed with nutrients from the soil and have a high concentration of antioxidants, Vitamins C, B and A, and iron. They are versatile, at peak season beginning in fall and make tasty additions to your fall and winter meals.

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Sweet Potato Antioxidant Salad
Submitted by: Jennifer Sours
Course Salad
Skill Level Easy
Servings
Ingredients
Dressing
Course Salad
Skill Level Easy
Servings
Ingredients
Dressing
Instructions
  1. Preheat oven to 400 F. Place sweet potatoes on a baking sheet in a single layer and roast until tender, cool.
  2. In large bowl, combine chicken, spinach, pomegranate seeds, sunflower seeds, salt, pepper and onion. Add 1 cup sweet potatoes.
  3. Whisk together all dressing ingredients.
  4. Add to salad, toss and serve.
Recipe Notes

Nutrition information: 562 calories; 23.3g fat; 233mg sodium; 59.1g carbohydrates; 30.7g protein.

Editor’s note: We used roasted pumpkin seeds in place of sunflower seeds.

(Recipe from: www.fitrise.com)

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