<p>Roasted Sweet Potato Steel Cut Oat Salad w/ Spinach, Avocado & Cranberries is a hearty bowl full of greens and a delicious addition to any meal. With ingredients like sweet potatoes, oats, avocado, and cranberries, this salad recipe is more than just lettuce with dressing. This roasted sweet potato salad is full of wonderful flavors, textures, and will add many colors to your plate.</p>
Recipe Image
Servings
4
Directions
Preheat oven to 450 degrees F.
Place the sweet potato pieces on a sheet pan and drizzle with 1 Tbsp olive oil, 1 tsp kosher salt, and pepper and toss well.
Arrange pieces in one layer and roast for 25 to 30 minutes, turning once.
In a large skillet, toast steel cut oats over medium heat for 5 minutes until fragrant and nutty, stirring constantly.
Boil water in a small saucepan.
Transfer toasted oats to a large bowl and pour over boiling water and 1/4 tsp salt.
Cover and let stand for 20 minutes or until oats have absorbed all the water.
Fluff with a fork (note that oats are purposely undercooked to retain texture and bite).
* To prepare the dressing, whisk together olive oil, vinegar, shallot, lemon zest, and salt & pepper. In a large bowl, combine the cooled oats, sweet potatoes, spinach, avocado and cranberries.
Add dressing and toss well to combine. Serve cold or at room temperature.
Nutrition Facts
Fact Name
Calories
Fact Value
425
Fact Section
1
Fact Name
Fat
Fact Value
25g
Fact Section
1
Fact Name
Saturated Fat
Fact Value
4g
Fact Section
1
Fact Name
Cholesterol
Fact Value
0mg
Fact Section
1
Fact Name
Sodium
Fact Value
480mg
Fact Section
1
Fact Name
Total Carbohydrate
Fact Value
46g
Fact Section
1
Fact Name
Fiber
Fact Value
9g
Fact Section
1
Fact Name
Sugar
Fact Value
7g
Fact Section
1
Fact Name
Protein
Fact Value
7g
Fact Section
1
Fact Name
Calcium
Fact Value
4%
Fact Section
2
Fact Name
Vitamin D
Fact Value
0%
Fact Section
2
Fact Name
Vitamin C
Fact Value
8%
Fact Section
2
Fact Name
Vitamin A
Fact Value
35%
Fact Section
2
Fact Name
Potassium
Fact Value
10%
Fact Section
2
Fact Name
Iron
Fact Value
15%
Fact Section
2
Fact Name
Thiamin
Fact Value
20%
Fact Section
2
Fact Name
Magnesium
Fact Value
20%
Fact Section
2
Fact Name
Added Sugar
Fact Value
3g
Fact Section
2
Recipe Unique ID
quaker-95-en
Preparation Time
10 minutes
Cooking Time
30 minutes
Recipe Filters
Recipe Ingredients
Ingredient Amount
1
Ingredient Value
large sweet potato, peeled and cut into -inch pieces
Ingredient Amount
1 tablespoon
Ingredient Value
olive oil
Ingredient Amount
1/2 teaspoon
Ingredient Value
kosher salt
Ingredient Amount
1/2 teaspoon
Ingredient Value
freshly ground black pepper
Ingredient Amount
1 cup
Ingredient Product
Ingredient Product Title
Quaker® Steel Cut Oats - Quick 3-Minute
Ingredient Amount
1 cup
Ingredient Value
water
Ingredient Amount
1/4 teaspoon
Ingredient Value
salt
Ingredient Amount
3/4 cup
Ingredient Value
fresh spinach
Ingredient Amount
1
Ingredient Value
fresh avocado, peeled, cored and cubed
Ingredient Amount
2 tablespoons
Ingredient Value
whole cranberries, dried
Ingredient Value
[title]For Dressing
Ingredient Amount
1/4 cup
Ingredient Value
extra virgin olive oil
Ingredient Amount
2 tablespoons
Ingredient Value
white wine vinegar
Ingredient Amount
1
Ingredient Value
large shallot, minced
Ingredient Amount
1 tablespoon
Ingredient Value
fresh lemon zest
Ingredient Amount
1/4 teaspoon
Ingredient Value
kosher salt, optional
Ingredient Amount
1/4 teaspoon
Ingredient Value
pepper, optional
Related Recipes
Recipe Category
BazaarVoice ID
7115
Recipe Last PDF Generation
2023-09-20T06:53:19
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/roasted-sweet-potato-steel-cut-oat-salad-w-spinach-avocado-cranberries.pdf
Featured Products
Recipe Thumbnail Image
Directions Disclaimer
<p><em>Brought to you by <a href="https://www.quakeroats.com/cooking-and-recipes/oatmazing-oatmeal">Sam Stephens</a> of OatMeals NY.</em></p>
<p><em><strong>Cook Note:</strong> If you prefer a softer oat texture, prepare oats the day before and store overnight in refrigerator until salad is assembled or pour boiling water over oats in the skillet and cook for 30 to 60 seconds before transferring to a large bowl.</em></p>
Visits
83
