Sweet Potato and Walnut Ranch Salad - Bravabod
Recipes

Sweet Potato and Walnut Ranch Salad

Valentina

This hearty vegetarian salad is my spin on the white sweet potato salad from ultra popular Souvla Restaurant of San Francisco. It's made with a blend of kale, romaine, olives, walnuts, and warm roasted potatoes. The combination of walnuts and olives lends a savory flavor that contrasts so well against tender sweet potatoes. Add a hefty drizzle of ranch dressing over the whole thing, and you have a knockout meal.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 medium-sized white sweet potato
  • 1/2 large head dino or lacinto kale
  • 1/2 head romaine lettuce
  • 1/2 cup chopped walnuts
  • 33333333/100000000 cup kalamata olives, pitted and roughly chopped
  • 33333333/100000000 cup pickled red onion (recipe below)
  • 1 tablespoon olive oil
  • feta cheese, to taste (optional)
  • ranch dressing, to taste (store-bought or homemade)
  • salt and pepper, to taste Marinade
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt Pickled Red Onion
  • 1/2 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Add all pickled onion ingredients to a jar or container. Stir to combine. Store in the refrigerator for at least 30 minutes prior to using.
  2. Step 2: Meanwhile, preheat the oven to 410°F. Slice the potatoes into 1/2 inch thick slices. Toss the potato slices in 1 tablespoon olive oil, salt, and pepper. Spread the potato slices evenly on a baking sheet and cook for 20 to 25 minutes, flipping over the slices halfway through the cooking time. The potatoes will be ready when they are fork tender. Set aside.
  3. Step 3: Remove the hard, fibrous stalks from the kale. Chop the kale leaves into bite-sized pieces and place in a large bowl. Add the salad marinade ingredients and use your hands to massage the marinade into the kale leaves. The kale with soften and lose volume as you do so. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves.
  4. Step 4: Chop the romaine into bite-sized pieces and add it to the massaged kale. Add the walnuts and olives and toss to combine.
  5. Serve: Divide the salad into bowls and top each with an even amount of the warm potatoes, pickled onions (drained), and optional feta. Drizzle with ranch dressing and enjoy.
Nutrition

This hearty vegan salad is my spin on the white sweet potato salad from ultra popular Souvla Restaurant of San Francisco. It's made with a blend of kale, romaine, olives, walnuts, and warm roasted potatoes. The combination of walnuts and olives lends a savory flavor that contrasts so well against tender sweet potatoes. Add a hefty drizzle of vegan ranch dressing over the whole thing, and you have a knockout meal.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 medium-sized white sweet potato
  • 1/2 large head dino or lacinto kale
  • 1/2 head romaine lettuce
  • 1/2 cup chopped walnuts
  • 33333333/100000000 cup kalamata olives, pitted and roughly chopped
  • 33333333/100000000 cup pickled red onion (recipe below)
  • 1 tablespoon olive oil
  • vegan feta cheese, to taste (optional)
  • vegan ranch dressing, to taste (store-bought or homemade)
  • salt and pepper, to taste Marinade
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt Pickled Red Onion
  • 1/2 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Add all pickled onion ingredients to a jar or container. Stir to combine. Store in the refrigerator for at least 30 minutes prior to using.
  2. Step 2: Meanwhile, preheat the oven to 410°F. Slice the potatoes into 1/2 inch thick slices. Toss the potato slices in 1 tablespoon olive oil, salt, and pepper. Spread the potato slices evenly on a baking sheet and cook for 20 to 25 minutes, flipping over the slices halfway through the cooking time. The potatoes will be ready when they are fork tender. Set aside.
  3. Step 3: Remove the hard, fibrous stalks from the kale. Chop the kale leaves into bite-sized pieces and place in a large bowl. Add the salad marinade ingredients and use your hands to massage the marinade into the kale leaves. The kale with soften and lose volume as you do so. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves.
  4. Step 4: Chop the romaine into bite-sized pieces and add it to the massaged kale. Add the walnuts and olives and toss to combine.
  5. Serve: Divide the salad into bowls and top each with an even amount of the warm potatoes, pickled onions (drained), and optional feta. Drizzle with ranch dressing and enjoy.
Nutrition

This hearty vegetarian salad is my spin on the white sweet potato salad from ultra popular Souvla Restaurant of San Francisco. It's made with a blend of kale, romaine, olives, walnuts, and warm roasted sweet potatoes. The combination of walnuts and olives lends a savory flavor that contrasts so well against tender sweet potatoes. Add a hefty drizzle of paleo ranch dressing over the whole thing, and you have a knockout meal.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 medium-sized white sweet potato
  • 1/2 large head dino or lacinto kale
  • 1/2 head romaine lettuce
  • 1/2 cup chopped walnuts
  • 33333333/100000000 cup kalamata olives, pitted and roughly chopped
  • 33333333/100000000 cup pickled red onion (recipe below)
  • 1 tablespoon olive oil
  • paleo feta cheese, to taste (optional)
  • paleo ranch dressing, to taste (store-bought or homemade)
  • salt and pepper, to taste Marinade
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt Pickled Red Onion
  • 1/2 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Add all pickled onion ingredients to a jar or container. Stir to combine. Store in the refrigerator for at least 30 minutes prior to using.
  2. Step 2: Meanwhile, preheat the oven to 410°F. Slice the potatoes into 1/2 inch thick slices. Toss the potato slices in 1 tablespoon olive oil, salt, and pepper. Spread the potato slices evenly on a baking sheet and cook for 20 to 25 minutes, flipping over the slices halfway through the cooking time. The potatoes will be ready when they are fork tender. Set aside.
  3. Step 3: Remove the hard, fibrous stalks from the kale. Chop the kale leaves into bite-sized pieces and place in a large bowl. Add the salad marinade ingredients and use your hands to massage the marinade into the kale leaves. The kale with soften and lose volume as you do so. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves.
  4. Step 4: Chop the romaine into bite-sized pieces and add it to the massaged kale. Add the walnuts and olives and toss to combine.
  5. Serve: Divide the salad into bowls and top each with an even amount of the warm potatoes, pickled onions (drained), and optional feta. Drizzle with ranch dressing and enjoy.
Nutrition

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Sweet Potato and Walnut Ranch Salad

PT45M 1 medium-sized white sweet potato 1/2 large head dino or lacinto kale 1/2 head romaine lettuce 1/2 cup chopped walnuts 33333333/100000000 cup kalamata olives, pitted and roughly chopped 33333333/100000000 cup pickled red onion (recipe below) 1 tablespoon olive oil feta cheese, to taste (optional) ranch dressing, to taste (store-bought or homemade) salt and pepper, to taste 3 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 red onion, thinly sliced 1/2 cup apple cider vinegar 1 teaspoon granulated sugar 1/2 teaspoon salt Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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