Salad with Peanut Sauce - Bravabod
Recipes

Salad with Peanut Sauce

Valentina

This salad is a fusion-flavor of tender roasted sweet potatoes, bitter radicchio, dried fruit, and a creamy-thick nutty sauce coating everything. Most of the ingredients here are mix-and-match, allowing you to choose the combination that you prefer (or have in the cupboard). If you prefer a suggestion, I recommend the pairing of radicchio, dates, peanuts, and peanut butter. It's fabulous. This salad is inspired by a similar one I had years ago at the lovely Deliciously Ella deli in London.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 1 large sweet potato (approximately 1 pound(s), Note 1)
  • 1 cup chopped radicchio (or arugula for more mild flavor)
  • 1/4 cup dried fruit, chopped (such as dates, dried apricots, golden raisins, or mulberries)
  • 1/4 cup cilantro, chopped
  • 1/4 cup roasted and salted nuts, chopped (such as peanuts, cashews, or almonds)
  • 1/2 tablespoon cooking oil
  • 1/2 teaspoon ground ginger (optional) Peanut Sauce
  • 2 tablespoons smooth nut butter (such as peanut, cashew, or almond butter)
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon neutral-flavored oil (grapeseed, avocado, or safflower)
  • 1 teaspoon sriracha or other hot sauce

Instructions
  1. Step 1: Preheat the oven to 410°F. Peel and dice the sweet potatoes into small cubes.
  2. Step 2: Toss the diced sweet potatoes with the cooking oil and optional ginger. Season with salt and pepper. Spread the potatoes a lined baking sheet and roast for 25 to 30 minutes, or until fork-tender and slightly charred. Stir the potatoes halfway through the cooking time. Set aside.
  3. Step 3: Meanwhile, stir together all of the sauce ingredients in a small bowl. It should be thick, but pourable. Add a small spoonful of water if needed to loosen.
  4. Step 4: Place the cooked sweet potatoes, radicchio, cilantro, dried fruit, and chopped nuts in a mixing bowl. Add the sauce, to taste, and toss to combine everything until well coated.
  5. Serve: This salad is best served slightly warmed or at room temperature. Enjoy.

Recipe Notes

Note 1: Alternatives to the sweet potato includes an equal amount of roasted pumpkin or butternut squash. 4 handfuls of cauliflower florets may also be used. Roasting times may need to be decreased by 5 minutes.

Note 2: To make this salad nut-free, use sunflower butter or tahini instead of peanut butter in the sauce and use pumpkin seeds instead of the chopped nuts.

Nutrition

This salad is a fusion-flavor of tender roasted sweet potatoes, bitter radicchio, dried fruit, and a creamy-thick nutty sauce coating everything. Most of the ingredients here are mix-and-match, allowing you to choose the combination that you prefer (or have in the cupboard). If you prefer a suggestion, I recommend the pairing of radicchio, dates, peanuts, and peanut butter. It's fabulous. This salad is inspired by a similar one I had years ago at the lovely Deliciously Ella deli in London.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 1 large sweet potato (approximately 1 pound(s), Note 1)
  • 1 cup chopped radicchio (or arugula for more mild flavor)
  • 1/4 cup dried fruit, chopped (such as dates, dried apricots, golden raisins, or mulberries)
  • 1/4 cup cilantro, chopped
  • 1/4 cup roasted and salted nuts, chopped (such as peanuts, cashews, or almonds)
  • 1/2 tablespoon cooking oil
  • 1/2 teaspoon ground ginger (optional) Peanut Sauce
  • 2 tablespoons smooth nut butter (such as peanut, cashew, or almond butter)
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon date syrup or maple syrup
  • 1 tablespoon neutral-flavored oil (grapeseed, avocado, or safflower)
  • 1 teaspoon sriracha or other hot sauce

Instructions
  1. Step 1: Preheat the oven to 410°F. Peel and dice the sweet potatoes into small cubes.
  2. Step 2: Toss the diced sweet potatoes with the cooking oil and optional ginger. Season with salt and pepper. Spread the potatoes a lined baking sheet and roast for 25 to 30 minutes, or until fork-tender and slightly charred. Stir the potatoes halfway through the cooking time. Set aside.
  3. Step 3: Meanwhile, stir together all of the sauce ingredients in a small bowl. It should be thick, but pourable. Add a small spoonful of water if needed to loosen.
  4. Step 4: Place the cooked sweet potatoes, radicchio, cilantro, dried fruit, and chopped nuts in a mixing bowl. Add the sauce, to taste, and toss to combine everything until well coated.
  5. Serve: This salad is best served slightly warmed or at room temperature. Enjoy.

Recipe Notes

Note 1: Alternatives to the sweet potato includes an equal amount of roasted pumpkin or butternut squash. 4 handfuls of cauliflower florets may also be used. Roasting times may need to be decreased by 5 minutes.

Note 2: To make this salad nut-free, use sunflower butter or tahini instead of peanut butter in the sauce and use pumpkin seeds instead of the chopped nuts.

Nutrition

This salad is a fusion-flavor of tender roasted sweet potatoes, bitter radicchio, dried fruit, and a creamy-thick nutty sauce coating everything. Most of the ingredients here are mix-and-match, allowing you to choose the combination that you prefer (or have in the cupboard). If you prefer a suggestion, I recommend the pairing of radicchio, dates, cashews, and cashew butter. It's fabulous. This salad is inspired by a similar one I had years ago at the lovely Deliciously Ella deli in London.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 1 large sweet potato (approximately 1 pound(s), Note 1)
  • 1 cup chopped radicchio (or arugula for more mild flavor)
  • 1/4 cup dried fruit, chopped (such as dates, dried apricots, golden raisins, or mulberries)
  • 1/4 cup cilantro, chopped
  • 1/4 cup roasted and salted nuts, chopped (such as cashews or almonds)
  • 1/2 tablespoon cooking oil
  • 1/2 teaspoon ground ginger (optional) Peanut Sauce
  • 2 tablespoons smooth nut butter (such as cashew or almond butter)
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon neutral-flavored oil (grapeseed, avocado, or safflower)
  • 1 teaspoon sriracha or other hot sauce

Instructions
  1. Step 1: Preheat the oven to 410°F. Peel and dice the sweet potatoes into small cubes.
  2. Step 2: Toss the diced sweet potatoes with the cooking oil and optional ginger. Season with salt and pepper. Spread the potatoes a lined baking sheet and roast for 25 to 30 minutes, or until fork-tender and slightly charred. Stir the potatoes halfway through the cooking time. Set aside.
  3. Step 3: Meanwhile, stir together all of the sauce ingredients in a small bowl. It should be thick, but pourable. Add a small spoonful of water if needed to loosen.
  4. Step 4: Place the cooked sweet potatoes, radicchio, cilantro, dried fruit, and chopped nuts in a mixing bowl. Add the sauce, to taste, and toss to combine everything until well coated.
  5. Serve: This salad is best served slightly warmed or at room temperature. Enjoy.

Recipe Notes

Note 1: Alternatives to the sweet potato includes an equal amount of roasted pumpkin or butternut squash. 4 handfuls of cauliflower florets may also be used. Roasting times may need to be decreased by 5 minutes.

Note 2: To make this salad nut-free, use sunflower butter or tahini instead of peanut butter in the sauce and use pumpkin seeds instead of the chopped nuts.

Nutrition

This salad is a fusion-flavor of tender roasted cauliflower, bitter radicchio, and a creamy-thick nutty sauce coating everything. Most of the ingredients here are mix-and-match, allowing you to choose the combination that you prefer (or have in the cupboard). If you prefer a suggestion, I recommend the pairing of radicchio, peanuts, and peanut butter. It's fabulous. This salad is inspired by a similar one I had years ago at the lovely Deliciously Ella deli in London.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 1/2 medium-sized head of cauliflower (about 4 handfuls of florets)
  • 1 cup chopped radicchio (or arugula for more mild flavor)
  • 1/4 cup low-carb fruit (such as pomegranate arils, low-carb dried cranberries, or diced avocado)
  • 1/4 cup cilantro, chopped
  • 1/4 cup roasted and salted nuts, chopped (such as peanuts, cashews, or almonds)
  • 1/2 tablespoon cooking oil
  • 1/2 teaspoon ground ginger (optional) Peanut Sauce
  • 2 tablespoons smooth nut butter (such as peanut, cashew, or almond butter)
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon yacon syrup or low-carb granulated sweetener (1:1 sugar substitute)
  • 1 tablespoon neutral-flavored oil (grapeseed, avocado, or safflower)
  • 1 teaspoon sriracha or other hot sauce

Instructions
  1. Step 1: Preheat the oven to 410°F. Remove any leaves from the cauliflower and cut into florets, each about the size of a thumb.
  2. Step 2: Toss the florets with the cooking oil and optional ginger. Season with salt and pepper. Spread the vegetables a lined baking sheet and roast for 20 to 25 minutes, or until fork-tender and slightly charred. Stir the cauliflower halfway through the cooking time. Set aside.
  3. Step 3: Meanwhile, stir together all of the sauce ingredients in a small bowl. It should be thick, but pourable. Add a small spoonful of water if needed to loosen.
  4. Step 4: Place the cooked cauliflower, radicchio or arugula, cilantro, fruit, and chopped nuts in a mixing bowl. Add the sauce, to taste, and toss to combine everything until well coated.
  5. Serve: This salad is best served slightly warmed or at room temperature. Enjoy.

Recipe Notes

Note 1: To make this salad nut-free, use sunflower butter or tahini instead of peanut butter in the sauce and use pumpkin seeds instead of the chopped nuts.

Nutrition

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Salad with Peanut Sauce

PT35M 1 large sweet potato (approximately 1 pound(s), Note 1) 1 cup chopped radicchio (or arugula for more mild flavor) 1/4 cup dried fruit, chopped (such as dates, dried apricots, golden raisins, or mulberries) 1/4 cup cilantro, chopped 1/4 cup roasted and salted nuts, chopped (such as peanuts, cashews, or almonds) 1/2 tablespoon cooking oil 1/2 teaspoon ground ginger (optional) 2 tablespoons smooth nut butter (such as peanut, cashew, or almond butter) 1 1/2 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon neutral-flavored oil (grapeseed, avocado, or safflower) 1 teaspoon sriracha or other hot sauce Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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