GERD Friendly Roasted Sweet Potato Salad with Herb Dressing
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Learn more →Ingredients
4 servings
For the salad
- 2 lb sweet potatoes (about 2 large), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
- 3 cups arugula
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh chives, thinly slicedIngredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
- ⅓ cup pumpkin seeds (pepitas)
For the dressing
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp raw honey
- ½ tsp dried thyme
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Spread the sweet potato cubes on the prepared baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, and toss to coat evenly.
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