Sweetpotato Summer Fruit Salad
Created for the North Carolina SweetPotato Commission by: Bucket List Tummy, Sarah Schlichter MPH, RDN
Recipe
Ingredients
- 1 sweetpotato
- 2 tbsp olive oil
- ½ cup tri-colored quinoa dry
- 1 cup water
- ½ cup strawberries diced
- ¼ cup green grapes halved
- ⅓ cup red onion diced
- ⅓ cup cherries diced with pits removed
- ⅓ cup cucumber diced
- 3 tbsp goat cheese crumbled
- ¼ cup pistachios (or other nut of choice)
- 1 lemon
Lemon Honey Vinaigrette
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tsp honey
- 2 tbsp Extra Virgin Olive Oil
- salt and pepper to taste
Instructions
- Preheat oven to 375° F
- Peel and dice sweetpotatoes into small 1-inch cubes.
- Toss sweetpotatoes in olive oil and roast for 35-40 minutes, flipping once. You can season to your liking – I like to include salt, pepper, and garlic powder.
- While sweetpotatoes are roasting, cook your quinoa according to directions.
- Cut fruit and portion into a large serving bowl.
- Make your dressing by combining all of the ingredients.
- When quinoa is done cooking, add quinoa to the bowl. When sweetpotatoes are done roasting, add them to the bowl as well.
- Top with goat cheese, pistachios, and lemon honey vinaigrette.
- Garnish with lemon slices
- Enjoy!
Notes
Nutrition Facts
Sweetpotato Summer Fruit Salad
Serving Size
1
Amount per Serving
Calories
368
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
5
mg
2
%
Sodium
76
mg
3
%
Potassium
544
mg
16
%
Carbohydrates
39
g
13
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
8
g
16
%
Vitamin A
8190
IU
164
%
Vitamin C
31
mg
38
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
Net Carbohydrates
33
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 368kcalCarbohydrates: 39gProtein: 8gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 5mgSodium: 76mgPotassium: 544mgFiber: 6gSugar: 11gVitamin A: 8190IUVitamin C: 31mgCalcium: 70mgIron: 2mgNet Carbohydrates: 33g
