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

Purple Sweet Potato Salad

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
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.