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Sweet and Savory Potato Salad

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Total Time (minutes)
50
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 20 minutes
Calories Per Serving: 400
Nutrients

Nutrition Facts

Serving Size 299 g

Amount per serving
Calories 400 Calories from fat: 180
% Daily Value*
Fat 20 g 31 %
Saturated 3.5 g 18 %
Trans 0 g
Polyunsaturated Fat 5 g %
Monounsaturated Fat 10 g %
Cholesterol 10 mg 3 %
Sodium 170 mg 7 %
Carbohydrate 47 g 16 %
Fiber 7 g 28 %
Sugars 12 g
Protein 10 g
Vitamin A 230 %
Vitamin C 80 %
Calcium 15 %
Iron 20 %
Vitamin E 20 %
Vitamin K 180 %
Thiamin 20 %
Riboflavin 15 %
Vitamin B6 20 %
Folate 35 %
Pantothenic Acid 10 %
Phosphorus 30 %
Magnesium 30 %
Zinc 15 %
Copper 25 %
Manganese 90 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 cups DOLE® Sweet Potatoes, peeled and cubed 
  • 2 cups DOLE Brussels Sprouts, cut in half 
  • 3 tablespoons olive oil, divided 
  • 1/8 teaspoon ground black pepper 
  • 3/4 cup uncooked quinoa, rinsed in cold water 
  • 1-1/2 cups water 
  • 4 cups DOLE Organic Super Spinach
  • 1/4 cup dried cranberries 
  • 1/4 cup pine nuts 
  • 1 tablespoon balsamic vinegar 
  • 1/4 cup crumbled Feta cheese

Directions

  1. Preheat oven to 400°F.
  2. Toss together sweet potatoes, Brussels sprouts and 2 tablespoons oil in medium bowl until evenly coated. Spread sweet potatoes and Brussels sprouts evenly onto non-stick baking sheet. Sprinkle with black pepper. Roast 25 to 30 minutes, turning once or until golden and tender.
  3. Meanwhile, combine quinoa and water in medium saucepan, heat to boiling. Reduce heat; simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in kale and spinach, cover and let sit 5 minutes.
  4. Combine quinoa mixture, sweet potatoes, Brussels sprouts, cranberries and pine nuts in large salad bowl. Stir together balsamic vinegar and remaining oil in small bowl. Drizzle over salad and toss to coat. Sprinkle Feta over salad.
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Sweet and Savory Potato Salad Prep Time:20 minutes Cook time:50 minutes Serves: 4
Nutrition facts: 400 Calories, 20 grams fat
Ingredients: 2 cups DOLE® Sweet Potatoes, peeled and cubed , 2 cups DOLE Brussels Sprouts, cut in half , 3 tablespoons olive oil, divided , 1/8 teaspoon ground black pepper , 3/4 cup uncooked quinoa, rinsed in cold water , 1-1/2 cups water , 4 cups DOLE Organic Super Spinach, 1/4 cup dried cranberries , 1/4 cup pine nuts , 1 tablespoon balsamic vinegar , 1/4 cup crumbled Feta cheese, Directions:Preheat oven to 400°F.Toss together sweet potatoes, Brussels sprouts and 2 tablespoons oil in medium bowl until evenly coated. Spread sweet potatoes and Brussels sprouts evenly onto non-stick baking sheet. Sprinkle with black pepper. Roast 25 to 30 minutes, turning once or until golden and tender.Meanwhile, combine quinoa and water in medium saucepan, heat to boiling. Reduce heat; simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in kale and spinach, cover and let sit 5 minutes.Combine quinoa mixture, sweet potatoes, Brussels sprouts, cranberries and pine nuts in large salad bowl. Stir together balsamic vinegar and remaining oil in small bowl. Drizzle over salad and toss to coat. Sprinkle Feta over salad.