Roasted sweet potato and macadamia nut salad

Roasted sweet potato and macadamia nut salad

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In this recipe, sweet potato provides beta carotene, vitamin C, fiber and potassium and macadamia nuts from omega 3, potassium, magnesium and phosphorus.


For 4 people

  • 300 g mixed salad (oak leaf, green salad, arugula)
  • 1 small cucumber
  • 300 g cherry tomatoes
  • 4 sweet potatoes
  • 4 c. tablespoon of olive oil
  • For the vinaigrette:
  • 3 c. balsamic vinegar
  • salt
  • 1/2 c. mustard
  • 6 c. tablespoon of olive oil
  • 150 g unsalted macadamia nuts


Wash, wipe and cut the salad. Wash the tomatoes and cut them in half. Wash the cucumber, cut it into thin slices. Peel the sweet potatoes, cut them into thin slices and then cut the slices in half and wipe them with paper towels.
Heat the oil and sauté the sweet potato rings, stirring regularly for 8 to 10 minutes until golden brown.
Prepare the vinaigrette and salt it.
Mix the salad with the tomatoes, cucumber and hot potatoes, sprinkle with the vinaigrette.
Roughly chop the macadamia nuts, sprinkle the salad and serve immediately.