This sweet potato summer salad is a dreamy, satisfying meal! Fried sweet potatoes from Chili Lime with peppery arugula, pickled shallots, sugar corn, roasted pepitas and the most delicious ranch dress come together to create a delicious bowl. Try it today!
New saladal arm!
This sweet potato salad is warm and satisfying and still feels summery and refreshing. It is the perfect recipe for June: things are still a bit dark, maybe even cold. The seasoned sweet potato is cozy, but it is on peppery arugula with sugar corn and pickled shallots and a dressing that can be almost drinkable.
I love recipes like this that bridge the gap between seasons! Those who come into the season perfectly before everything comes into the season.
If you have not noticed it, my goal is to constantly make salads that I want to eat. Give me all the crazy add-ins, various dressings, sweetness and hearty ingredients and I am a happy girl. Oh and crunch.
How could I ever forget the crunch?
The crunch is basically my religion. Everything has to have an insane amount of texture or don’t even bother to feed it to me.
I swear, I’m just too please!
This is what goes into this delicious bowl:
Tajin roasted sweet potatoes. Because everything is better when it is chilli lime.
Sugar maize.
Slotted shallots. These are just my pickled onions, but with shallots.
Roasted, salted pepitas.
Rucola, who has the pepper bite, which we all love so much.
And dressing! Don’t forget the dressing.
The Jalapeno Ranch is a shooting of My classic ranch dressing. The one we all love The dressing that turned me into a ranch lover. I never liked ranch until I made my own ranch!
It is fabulous.
What I love about the Jalapeno Ranch is that it is not excessively sharp. It has something of this fresh garden pepper taste that is incredible. There is no ton of heat and the heat it can have is usually cut by the creaminess of the ranch.
You could be shocked to know that this salad has no cheese.
It is true. I was not kidnapped by extraterrestrials.
There are a few cases in which I don’t need cheese in a salad – so that the dressing is super creamy. But if you are a must-have-cheese person (I understand), feta or goat cheese would be fabulous in this mixture.
This bowl is so satisfactory. It is warm, but it also tastes great when the sweet potato is cold, left and directly from the fridge. The combination of sweet and hearty with the chili lime is the best. It really hits the place.
And it’s a fun summer spin on a salad in these early months!
Summer sweet potato -Rucola salad with Jalapeño Ranch
Summer sweet potato -Rucola salad with Jalapeno Ranch
This sweet potato summer salad is a dreamy, satisfying meal! Fried sweet potatoes from Chili Lime with peppery arugula, pickled shallots, sugar corn, roasted pepitas and the most delicious ranch dress come together to create a delicious bowl. Try it today!
- 2 to 3 medium sweet potatoes, Disapped and chopped
- 1 tablespoon olive oil
- 1 tablespoon Tajin spice, Or any chili lime spice
- 4 to 6 Cup Baby Rucola Greens
- ⅔ cup Corn
- ⅓ cup Slotted shallots / onions
- ¼ cup roasted, salted pepitas
-
Preheat the oven to 425 degrees F.
-
Place the sweet potato pieces on a baking sheet. Discard the spice of olive oil and Tajin and make sure that everything is well coated.
-
Fry for 15 minutes, then roast for 10 to 15 minutes and continue frying.
-
While the sweet potatoes fry, put the arugula in a bowl. Throw with a pinch of salt and pepper. Do the Jalapeno ranch if you haven’t done it yet.
-
While the sweet potatoes are still warm, put them on the arugula. Top with the corn, pickled shallots and pepitas. Drizzle and serve with the ranch!
This is the best.
