Are you ready to try a fresh and tasty dish? My Creamy Sweet Potato Salad with Leafy Greens is the answer. This colorful salad is both healthy and easy to make. You’ll enjoy the blend of flavors and textures in every bite. Plus, it’s perfect for lunch or a light dinner. Let’s dive into this delightful recipe that will brighten your meal!
Creamy Sweet Potato Salad Recipe with Leafy Greens
This creamy sweet potato salad is packed with flavor and nutrients. You start by cooking the sweet potatoes. Boil them in salted water for about 10-12 minutes. You want them soft, but not mushy. After draining, let them cool.
Now, let’s make the dressing. In a small bowl, mix Greek yogurt, tahini, apple cider vinegar, honey, garlic powder, salt, and pepper. Whisk until smooth and creamy. Adjust the taste if needed.
Next, you combine the cooked sweet potatoes and leafy greens. Use a mix of spinach, arugula, and kale for texture. Drizzle your creamy dressing over the top. Toss gently to coat everything well.
If you want to elevate the salad, add chopped walnuts and dried cranberries. The walnuts give a nice crunch, while cranberries add a hint of sweetness.
Serve the salad right away or chill it for 20-30 minutes. This helps the flavors blend together. When you’re ready to serve, garnish with extra walnuts and cranberries for a pop of color. You can even drizzle more tahini on top for a nice touch.
This creamy sweet potato salad is not only healthy but also easy to make.Enjoy your delightful and colorful meal!
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