Sweet Potato Salad with Pearl Couscous and Honey-Lemon Dressing
By Ruth Bardis
Category
Salad
Cuisine
Mediterranean
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 Hour
Sweet potato salad with couscous, almonds, red onion, feta, and a honey-lemon dressing is filling enough to be a meal on its own.
Ingredients
-
1 3/4 pounds small to medium sweet potatoes
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Extra virgin olive oil
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Salt
-
Ground black pepper
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1/2 cup pearl couscous
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1/2 cup boiling water
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4 cups baby arugula
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1/2 red onion thinly sliced
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1/2 cup crumbled feta cheese
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1/2 cup slivered almonds
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2 tablespoons honey
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5 tablespoons lemon juice
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1 clove garlic minced (optional)
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1 teaspoon Dijon Mustard
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1/2 cup extra virgin olive oil
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Salt and pepper to taste
For The Salad
For the Honey-Lemon Dressing
Directions
Get ready. Preheat your oven to 390°F. Line one large baking tray with parchment paper.
Prepare the sweet potatoes. Peel and cut the sweet potato into bite-size 3/4-inch pieces. Place the sweet potato in a bowl and add ¼ cup of extra virgin olive oil, and a big pinch each salt and pepper. Toss until the sweet potatoes are evenly coated with oil.
Bake the sweet potatoes. Place them in a single layer on the baking tray and sprinkle with additional salt. Bake for 30-45 minutes, tossing halfway, until the potatoes are soft, caramelized, and slightly charred. Set aside to cool.
Cook the couscous. Drizzle 1 tablespoon of extra-virgin olive oil into a small pot or bowl, then add the couscous and salt. Mix and top with boiling water. Cover with a lid or plastic wrap and let it sit until the couscous has absorbed all the liquid. This should take 5-10 minutes. Uncover and fluff up using a fork. Set aside to cool completely.
Toast the almonds. Add the almonds to a dry pan and toast them over low to medium heat, tossing until golden brown—it should take 5 to 10 minutes. Keep an eye on them, as they can brown very quickly. Set aside to cool.
Make the dressing. Combine the honey, lemon juice, garlic, Dijon mustard, olive oil, and a pinch each of salt and pepper in a small bowl. Whisk to combine.
Dress and serve. To assemble, use a large platter (rather than a deep bowl). Spread the arugula in an even layer on the bottom. Whisk the dressing again to recombine and add a few teaspoons to the arugula; mix gently to coat. Layer the roasted sweet potato and couscous on top. Scatter on the red onion, feta cheese, and toasted almonds. Drizzle with the dressing and serve immediately.
Recipe Note
- Make Ahead: Sweet Potato Salad is great for meal prep if you make and store the components in separate airtight containers. Bake the sweet potatoes up to a day in advance. After letting them cool, store them in a sealed container in the refrigerator until you can assemble the salad. The couscous and salad dressing can also be made ahead and stored in the refrigerator until required.The best make-ahead option is to cook and cool the components, then combine only the portion you plan to eat.
Nutrition
Calories 438, Fat 24.4 grams, Monounsaturated Fat 16000 milligrams, Sodium 394.6 milligrams, Sugar 13.1 grams, Calcium 94.3 milligrams, Carbs 48.7 grams, Saturated Fat 3.8 grams, Trans Fat 0.002 grams, Potassium 618 milligrams, Vitamin A 477.2 milligrams, Iron 1.7 milligrams, Protein 9.1 grams, Polyunsaturated Fat 3.1 milligrams, Cholesterol 6.7 milligrams, Fiber 6.3 grams, Vitamin C 10.9 milligrams