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    You are in: Home / Recipes / Persian Inspired Salad With Sweet Potato and Spinach Recipe
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    Persian Inspired Salad With Sweet Potato and Spinach

    Average Rating:

    3 Total Reviews

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    • on July 14, 2011

      this is awesome! I microwaved then peeled & cubed my sweet potatoes. I didn't have garlic scapes, so i used the green ends of scallions. we nearly polished this off! delicious! made for veggie tag 7/11. thank you!

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    • on June 21, 2011

      I made many changes and took several detours with this recipe. Here's what was done: first the pine nuts were toasted and set aside. I tried roasting a sweet potato and when it was time to slice it the sweet potato started to fall apart. Took an orange-fleshed yam, removed the peeled, cut into 1/4" slices and browned on both sides in grapeseed oil on medium heat (no butter). Set aside to drain on paper towels. Salad: used both baby spinach and baby arugula leaves mixing in fresh mint from our garden . Next, garnished the beans on top, red onion. Dressing: In a glass measuring cup I whisked together the yogurt, garlic (could kick myself for not buying those garlic whistle/scapes last week!), dill, rose water, lemon juice, turmeric and saffron. The dressing was made about three hours in advance and that helped. Thinned the dressing with a small amount of milk. Spooned the yogurt dressing on top of the beans, scattered the pine nuts, lightly garnished with sweet paprika and a sprig of mint. A few red pepper flakes were drizzled on the sweet potatoes. I had to leave the parsley out because what I had on hand was not in good condition and our garden isn't producing parsley this year. Delicious. As I made it a definite five star recipe but if I make too many twists and turns with a recipe I won't star rate which in no way should be considered a negative review. Thanks, Kate! I had fun playing with this recipe. Reviewed for Veg Tag/June.

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    • on June 18, 2012

      3 1/2 stars. I expected the outcome to be tastier for the amount of work involved in preparation/ingredients. It looks pretty. I am the only one who ended up eating it. DH avoided it and DD1 (4 years old) just liked the sweet potato on it's own so she didn't touch it. I used baby spinach, less garbanzo beans, fresh dill, fresh flat leaf parsley, fresh mint (chopped all herbs), sweet (unsalted) butter, organic cold pressed extra virgin olive oil, green onion in place or the garlic stems, Iranian rose water, freshly squeezed lemon juice, Iranian saffron, sea salt, cayenne pepper powder in place of the red pepper flakes as that is what I had on hand, Balkan yogurt, Chinese pine nuts, plus the rest of the ingredients. I boiled the sweet potato whole in sea salted water then sliced and peeled. Made for Visiting Iran(Persia) in June 2012!

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    Nutritional Facts for Persian Inspired Salad With Sweet Potato and Spinach

    Serving Size: 1 (277 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 531.3
     
    Calories from Fat 133
    25%
    Total Fat 14.8 g
    22%
    Saturated Fat 4.9 g
    24%
    Cholesterol 15.2 mg
    5%
    Sodium 499.9 mg
    20%
    Total Carbohydrate 89.1 g
    29%
    Dietary Fiber 12.3 g
    49%
    Sugars 6.6 g
    26%
    Protein 16.9 g
    33%

    The following items or measurements are not included:

    rose water

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