Sweet Potato Salad with Nasturtium Pesto Recipe
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5 from 1 vote

Sweet Potato Salad with Nasturtium Pesto

A delicious and easy way to use a plant you may have growing in your backyard!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salads
Cuisine: Farm to Table
Keyword: summer potato salad
Servings: 5
Calories: 284kcal
Author: Aliye Aydin


  • 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


  • 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!)


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.


Calories: 284kcal | Carbohydrates: 29g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 293mg | Potassium: 519mg | Fiber: 4g | Sugar: 5g | Vitamin A: 388.1% | Vitamin C: 4.9% | Calcium: 11.5% | Iron: 8.8%