I am pretty darn excited about the fact that corn is back in season. I adore fresh corn, and I try to take advantage of it all summer long. Speaking of admiration for a vegetable, sweet potatoes are held dear to me as well. Luckily for me, I can enjoy those all year round in just about every shape and form. So, when I saw a salad that had both of my favorite vegetables, I had to give it a try. I always love a good vegetarian dish.
This particular salad did not disappoint. It’s fresh, with a little crunch from the sweet potato noodles, it’s satisfying and down right delicious. On a side note- is “delicious” one of those overused terms from food bloggers? I know I use it fairly frequently, but how would you describe something that is DELICIOUS? I don’t say it if I don’t mean it.
Anyway.
This is a great excuse to dig out your spiralizer that’s been neglected all winter and get cranking on those sweet potatoes. Grab some fresh corn from your local farmers market (or grocery store), and get roasting. This is great as leftovers, you can chose to reheat the salad, or eat cold. I liked it both ways, but that’s up to you. This is a wonderfully healthy meal that makes a great lunch or dinner. You’ll be looking forward to leftovers for days.
Recipe adapted from Pinch of Yum
Sweet Potato Noodle Salad with Roasted Corn
This healthy, hearty salad is anything but boring. Sweet potatoes take center stage, accompanied by toasted corn and chopped greens. With a simple and slightly sweet dressing, this makes an incredibly satisfying salad.
Ingredients
For the sweet potato salad
- 2 Tablespoons grapeseed oil
- 2 medium sweet potatoes, spiralized
- 4 ears sweet corn, shucked and kernels cut from the cob
- 1 cup chopped fresh cilantro
- 1 cup chopped spinach
- 1/2 cup pumpkin seeds
For the dressing
- 1/3 cup olive oil
- 3 Tablespoons water
- 1 clove garlic, crushed
- 1 teaspoon honey
- juice of one orange
- juice of one lemon
- generous pinch of salt
Instructions
- In a large skillet over medium heat, heat the oil until shimmering. Toss in the sweet potato noodles and cook, tossing often until softened, about 8-10 minutes. Place the noodles in a large serving bowl.
- Wipe the now empty skillet out and stir in the corn kernels and turn the heat to medium-high. Cook the corn until light brown, stirring often, about 4-5 minutes.
- Toss the corn, cilantro, spinach and pumpkin seeds with the sweet potato noodles.
- To make the dressing, whisk together all the ingredients in a glass measuring cup or jar. Drizzle the dressing over the noodles and taste to adjust seasonings as necessary. Serve warm or at room temperature.
