Sweet Potato Salad with Nasturtium Pesto Recipe

Sweet Potato Salad with Nasturtium Pesto Recipe

This sweet potato salad with nasturtium pesto recipe is a delicious hearty salad that utilizes a common garden plant. The entire nasturtium plant is edible, include the leaves, stems, flowers, and pods. Nasturtiums have a peppery flavor that resembles arugula.

My Inspiration

When my friend farmer Sash suggested I make nasturtium pesto for my cooking class at her farm, I was delighted. I’d only known the plant for its edible flowers, but had never used the leaves and stems. It turns out it couldn’t be easier! I gave the leaves a quick blanch and shock in ice water, squeezed out extra moisture, and they were ready to use! I like to make this nasturtium pesto recipe by finely chopping with a knife, instead of in the food processor, because I think the larger pieces of pepitas lend a nice texture to the finished dish.

sweet potato salad, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner, Easy Healthy Dinner

Sweet Potato Salad and…

Try this creamy filling salad alongside brightly flavored marinated carrot salad, or for a heartier meal, pair with garlic and lemon zest shrimp.

Sweet Potato Salad, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner, Easy Healthy Dinner

Sweet Potato Salad with Nasturtium Pesto

A delicious and easy way to use a plant you may have growing in your backyard!
5 from 1 vote
Print Pin Rate
Course: Salads
Cuisine: Farm to Table
Keyword: sweet potato salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5
Calories: 284kcal

Ingredients

  • pounds sweet potatoes
  • 2 Tablespoons Extra Virgin Olive Oil
  • ¼ teaspoon salt
  • 2 ½ cups nasturtium leaves with stems
  • 1/2 cup toasted pepitas
  • 4 cloves garlic
  • 1 cup olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • salt
  • 1 oz. goat cheese
  • Pepitas for Garnish and Nasturtium Flowers for Garnish

Instructions

  • Peel and cut sweet potatoes into ½” cubes. In a large frying pan, heat olive oil over medium heat. Add sweet potatoes and salt and cook until sweet potatoes are soft, turning occasionally, about 15-20 minutes. Pour cooked sweet potatoes into a bowl.
  • Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtiums to boiling water; cook for 10 seconds. Transfer to an ice-water bath until cool. Drain and set aside. When cool, squeeze as much water from the nasturtium leaves as you can.
    Blanch Nasturtium Pesto Recipe
  • Place blanched squeezed nasturtium, pepitas, and garlic in a pile on a large cutting board. Run a sharp knife back and forth through the pile until finely chopped. Place in a small bowl, fold in cheese, and add olive oil.
  • Add finished pesto to cooked sweet potatoes in a bowl and stir to combine. Garnish with goat cheese, pepitas, and nasturtium flowers if desired (they are edible too!)

Notes

Pesto may also be done in a food processor, end result will be smoother, I prefer the crunch and texture of the cutting board method.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!

sweet potato salad, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner, Easy Healthy Dinner


2 thoughts on “Sweet Potato Salad with Nasturtium Pesto Recipe”

  • I have made this several times and I LOVE it. Not only is it delicious, but I appreciate having a recipe that incorporates the nasturtiums that are growing in my backyard.

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