Purple Sweet Potato Salad

Souvla in San Francisco, CA has a vegetarian salad topped with purple sweet potatoes and other delicious tidbits.

this purple sweet potato salad satisfies your carb-y, mediterranean cravings while also making sure you get your greens in. 

i demean potatoes every day. one of my friends and i use the term “potato” to denote how little lazy we are, or how casual our clothes look in particular instances, or how bad my phone is as a camera. i’m not alone though: the very reputable urban dictionary has a similar definition of potato

why are we so derogatory towards potatoes? and not that going out isn’t fun (i dressed up as an 80s jazzercise lady for halloween, and inhaled some chicken curry and smoked eggplant at supergood kitchen, a yuzu cocktail at miniboss, 2 sips of an amf at some dive bar, and a brandy/vermouth/lavender drink and wings at paper plane, with half a quesadilla from la vic’s for dessert), but i could probably stand to be more potato-like these days. my wallet, my stomach and my sleep schedule don’t like me much when i’m having a good time.

besides, souvla in sf serves a purple sweet potato salad, and it’s anything but potato-y. there’s tangy pickled red onion, crunchy toasted walnuts, briny feta and kalamatas. i like using a mix of kale and arugula, so it’s not all dense kale or bitter arugula but instead a balance. the creamy, garlicky dressing is delicious (as are the rest of the toppings), though the stars are the purple sweet potatoes. they’re almost chestnut-like in flavor, much less starchy than a normal sweet potato, and get sweeter in the oven. happy lunching!

1 year ago: peanut tofu rice bowls with sesame eggplant | cranberry sauce pie with pecan streusel
2 year ago: bay area summer eats | herbed feta and mushroom confit crostini
3 years ago: garlicky swiss chard with olives, parmesan and raisins | palo alto 2016
4 years ago: quinoa pilaf with swiss chard and dried apricots | toasted almond thumbprint cookies
5 years ago: egg gratin with swiss chard and cherry tomatoes | eggplant parm
6 years ago: vegan apple pie smoothie | spaghetti squash with parmigiano-reggiano and truffle salt

Purple Sweet Potato Salad
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
This purple sweet potato salad has some delicious za'atar roasted chestnutty potatoes, but the rest of the salad (with pickled red onions, walnuts, olives, marinated kale) is no slouch either.
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Mediterranean
Keyword: arugula, cheese, cumin, feta, garlic, greens, hazelnuts, herbs, kalamata olives, kale, olives, oregano, pasta salad, pickled red onion, purple sweet potatoes, quick pickles, red onion, sweet potatoes, tahini, vegetables, vegetarian, walnuts, yogurt, za'atar
Servings: 4 people
Calories: 664 kcal
Ingredients
Quick-Pickled Red Onions
  • 1/4 cup apple cider vinegar
  • 1/2 T granulated sugar
  • 1 tsp kosher salt
  • 1/2 red onion thinly sliced
Za’atar Roasted Purple Sweet Potato
  • 4 medium Japanese purple sweet potatoes peeled and cubed
  • 1 T dried oregano
  • 1 T cumin seeds
  • 1 T ground cumin
  • 1 T sesame seeds
Garlic Tahini Yogurt Dressing
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Greek yogurt room temperature
  • 1 garlic clove minced
  • 1 T lemon juice
  • 1 tsp grated parmesan cheese
  • 1 T tahini
  • 1 tsp soy sauce
Assembly
  • 4 cups mixed greens
  • 1/2 cup kalamata olives chopped
  • 1/2 cup toasted walnuts chopped
  • 1/2 cup crumbled feta
Instructions
Quick-Pickled Red Onions
  1. Whisk vinegar, sugar and salt with 1/2 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for at least 1 hour.
Za’atar Roasted Purple Sweet Potato
  1. On a large rimmed baking sheet, toss the potatoes with olive oil and salt.
  2. Roast at 450F for 20 minutes, or until fork-tender. While the potatoes are still hot, toss with the spices. Cool slightly.
Garlic Tahini Yogurt Dressing
  1. Whisk everything, seasoning with salt and pepper to coat.
Assembly
  1. If you’re using hearty greens (ie kale), toss the dressing with the kale and let marinate for 30-45 minutes. Right before you’re ready to assemble, toss in delicate greens (ie spinach, arugula, romaine).
  2. Divide the greens among 4 bowls. Top with the sweet potatoes, pickled red onions, olives, walnuts and feta.
Recipe Notes

Inspired by Souvla, recipe adapted slightly from Making Thyme for Health.

other tasty salads besides this purple sweet potato salad

The silky prosciutto and crunchy homemade croutons are great and all, but the mushrooms are the real stars in this seared mushroom salad. #mushrooms #salad #croutons #prosciutto

seared mushroom salad

I love combining raw and cooked vegetables in my salads, and this barley kale salad with toasted coconut is no exception. #barley #kalesalad #coconut #salad

barley kale salad with toasted coconut

3 Replies to “Purple Sweet Potato Salad”

  1. I loooove potatoes!! And how fun are purple potatoes?!! Yes!! And totally digging that this recipe doesn’t have mayonnaise in it too. Thank you for that!!!

  2. I love this salad! And purple sweet potatoes? Yes, please! They are so pretty, and i’ll take sweet potatoes anytime, any way! Love all the flavors here!

  3. WOW! I expected to see purple potatoes, but not all this! This is beautiful! I love all of the seasoning you did, and the dressing, and the goodies… Thia is fabulous!

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