Skip to main content
Coles

Sweet potato and walnut salad

Skip to IngredientsSkip to Method
  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Sesame free
  • Wheat free
  • Diabetes friendly
  • No added sugar
  • Vegetarian

Made with crunchy walnuts and juicy beets, this sweet potato salad recipe makes for a tasty and vibrant dish. Try this out as a side or light meal, it's sure to be a hit.

  • Serves6
  • Cook time45 minutes
  • Prep time10 minutes, + 20 mins cooling time
Sweet potato and walnut salad

Ingredients

  • 1kg gold sweet potato, cut crossways into 1cm-thick slices
  • 2 tbs olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 cup (50g) walnuts
  • 120g pkt Coles Superfood Leaf Blend
  • 2 x 250g pkts cooked baby beetroot, quartered
  • 1/4 cup (60ml) balsamic dressing

Nutritional information

Per Serve: Energy: 656kJ/157 Cals (8%), Protein: 3g (6%), Fat: 12g (17%), Sat fat: 1g (4%), Carb: 8g (3%), Sugar: 8g (9%), Fibre: 4g (13%), Sodium: 43mg (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Combine sweet potato, oil and garlic in a roasting pan. Roast for 40 mins or until sweet potato is tender. Add walnuts and cook for a further 5 mins or until walnuts are toasted. Set aside for 20 mins to cool.
  2. Step 2

    Arrange the sweet potato mixture, salad leaves and beetroot on a serving platter. Drizzle with dressing. Season.

Sweet potato and walnut salad

Sweet potato and walnut salad
  • Serves6
  • Cook time45 minutes
  • Prep time10 minutes, + 20 mins cooling time
Ingredients
  • 1kg gold sweet potato, cut crossways into 1cm-thick slices
  • 2 tbs olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 cup (50g) walnuts
  • 120g pkt Coles Superfood Leaf Blend
  • 2 x 250g pkts cooked baby beetroot, quartered
  • 1/4 cup (60ml) balsamic dressing
    Description

    Made with crunchy walnuts and juicy beets, this sweet potato salad recipe makes for a tasty and vibrant dish. Try this out as a side or light meal, it's sure to be a hit.

    Method
    1. Step 1

      Preheat oven to 200°C. Combine sweet potato, oil and garlic in a roasting pan. Roast for 40 mins or until sweet potato is tender. Add walnuts and cook for a further 5 mins or until walnuts are toasted. Set aside for 20 mins to cool.
    2. Step 2

      Arrange the sweet potato mixture, salad leaves and beetroot on a serving platter. Drizzle with dressing. Season.