With a light, fruity dressing and flavorful mix-ins, this cold sweet potato noodle salad is one of my fall-time favorites! Starchy sweet potatoes actually spiralize beautifully into sturdy veggie noodles that keep their shape. And, they’ve got a naturally vibrant, festive color!
To start, a brief roast brings out the natural sweetness in the sweet potato, which pairs wonderfully with the bright bursts of pomegranate and the sweet, chewy dates. Plus, roasting creates a more tender texture, so this colorful sweet potato noodle salad can be served cold! Then, pair that combo of comforting sweet and fruity flavors with crunchy pumpkin seeds and creamy, salty feta cheese and you’ve got a simple, healthy salad that’s anything but boring! So much seasonal flavor, an amazingly fuel-filled fall lunch, but it still feels special for the holiday season.
drizzle of oil
salt, to taste
2-4 sweet potatoes spiralized
1/4 cup chopped dates
1/2 cup feta cheese
1/4 cup fresh parsley
1/3 cup pomegranate arils
1/2 cup pumpkin seeds
1 lime, juice & zest
1 Tbsp maple syrup
1 Tbsp olive oil
2 Tbsp pomegranate juice
1/4 tsp salt
Preheat oven to 450°F (230°C).
Wash and peel raw sweet potatoes, then spiralize into noodles.
Add noodles to a baking sheet lined with parchment paper. Drizzle with oil, sprinkle with salt, and toss to coat.
Roast 10-15 minutes.
Remove from oven and allow to cool.
In a large bowl, whisk together dressing ingredients.
Add cooked sweet potato noodles and remaining salad ingredients. Toss to coat completely.
Serve cold and enjoy!
*Omit feta cheese for a vegan & dairy-free sweet potato noodle salad.
Yields 4 servings sweet potato noodle salad.
Per serving: 6g fiber | 17g sugars
Serving: 1 serving