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Roasted Sweet Potato Macadamia Nut Salad

This simple vegan salad is great for your holiday party! With crunchy macadamia nuts, hint of a kick from ground cayenne and the sweet taste of our organic coconut vinegar you’ll have your guests scraping the bottom of the bowl! With this salad we prepared a special dressing recipe using our Coconut Syrup flavored Coconut Vinegar and our Garlic flavored Coconut Oil.

Prep Time: 15 min / Cook Time: 35 min / Total Time: 50 min

Ingredients: Makes (6-7) Servings

  • 2 Tbsp - Liquid Premium Coconut Oil - Original (PCO)
  • 4 Medium Sweet Potatoes - Peeled and cut into 1/2 inch slices
  • 1/4 Cup Raw Macadamia Nuts
  • 1/2 Tsp - Sea Salt
  • 1/2 Tsp - Cayenne
  • 1/4 Tsp - Ground Black Pepper
  • Chopped Chives

NUCO Dressing Ingredients:

  • 1/3 Cup - Garlic Premium Coconut Oil
  • 2 Tbsp - Coconut Syrup Vinegar
  • 2 Tbsp - Balsamic Coconut Vinegar
  • 1 Tbsp - Dijon Mustard
  • 1 1/2 Tbsp - Agave
  • 1/2 Tsp - Sea Salt
  • 1/4 Tsp - Chipotle Chili Powder

#COOKWITHNUCO Directions:

  1. Preheat oven to 375 degrees.
  2. Wash sweet potatoes thoroughly before peeling and cutting. Toss cubed sweet potatoes in a medium size bowl and combine with PCO, salt and pepper. Place sweet potatoes in the oven and roast for 35 minutes, until tender.
  3. While your sweet potatoes are roasting thick together your dressing ingredients in a small bowl or blender.
  4. Toss sweet potatoes with scallions, cayenne pepper, crushed macadamia nuts and dressing sauce. Top with chives and serve warm or at room temperature.


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