Sometimes you eat something and it is just SO GOOD that you HAVE to have it again. That’s pretty much me and this salad. I went out for lunch with my mom & aunt first, then with my friend Lisa and both times we were all going nuts over this squash salad. So much so that I bought the restaurant’s (the green door) cookbook so I could remake it myself. Of course I furiously flipped through the pages trying to find it before I purchased.
It was actually a pretty complicated recipe so I decided to cut out a couple of steps while still trying to keep all of the flavour in tact. I also knew that the sesame was a flavour I was loving in this dish so I added the seeds for even more. In the end the recipe looks quite different from where it started and yet it still tastes amazing. Mine uses coconut aminos to be soy free, sweet potatoes instead of squash, eliminates the burdock component and adds in sesame seeds.
I’m not sure if I have any vegetarian Ottawa readers, but actually, now that I think about it, I recommend everyone check out the green door restaurant! It’s a vegetarian buffet full of amazing, fresh, HIGH quality ingredients and dishes. It’s cheap, too. Lots of gluten free and dairy free options, DESSERT, ETC. Great restaurant. It’s on Main street.
Anyways. You probably want this salad recipe, right? I mean…look at it…
Alright! Here you go!
Sweet Potato Sesame Salad
Total Time: 1 hour, 30 minutes
Number of servings: 6
Per Serving 249 calories
Fat 16 g
Carbs 25 g
Protein 3 g
- 3 sweet potatoes, half peeled and cubed (4-5 cups)*
- 1/2 tsp salt
- 1 tbsp avocado oil
- 1/4 cup hiziki seaweed (dried)
- 1 cup water
- 1/2 cup diced green onion
- 1 cup chopped italian parsley
- 1 tsp grated ginger
- 1/2 tsp minced garlic
- 1/4 cup sesame oil
- 1/3 cup coconut aminos
- 1/3 cup lemon juice
- 1/4 cup sesame seeds
- Preheat the oven to 400 degrees. Lay parchment paper on a cookie sheet and put the sweet potatoes there. Drizzle the oil and sprinkle the salt overtop and then mix with your hands. Place in oven and bake for 30 – 35 minutes, until fully cooked. Remove from oven and transfer to a large bowl, begin cooling.
- When sweet potatoes are done, soak the seaweed in the water for 30 minutes. The sweet potatoes should be cold enough at this point. Drain and squeeze extra moisture from the seaweed and add it to the bowl. Add in the parsley, sesame seeds and green onions.
- In a separate bowl combine the dressing ingredients, whisking to combine. Pour into the salad bowl and mix thoroughly. Eat immediately, but the leftovers are amazing too!
- *I ‘half peeled’ the sweet potatoes to keep some of the structure of the peel yet retain the strength of the peel. Just peel it in strips, leaving some behind.
pin this recipe HERE!
This salad would be great on the side of some garlic chicken or any other dish, actually. I ate alongside some meatballs which was also good. It’s pretty good completely alone, too!
Man, looking at these photos is making me need to make this salad again right now. I actually think I am going to. It takes a bit of work but it is huge and sooo worth it.
Yeah, I’m gonna go preheat the oven now. Enjoy!