This is not your mom's potato salad. This Sweet Potato Dill Salad celebrates fresh garden flavors with earthy purple sweet potatoes roasted with rosemary, tossed over peppery arugula (rocket lettuce), drizzled with a fresh dill-yogurt dressing. Kalamata olives bring a salty contrast and match the purple color of the sweet potatoes for a beautiful color palette for your flavor palate! Vegan, and gluten-free, this salad makes a great light lunch or side dish.
I love warm ingredients on salads, especially during colder months. Roasting sweet potatoes is perfect because they can top the greens while still hot, but they can also be made ahead, refrigerated and either reheated before plating, or eaten cold.
Purple sweet potatoes (like all sweet potatoes) are a good source of gut-friendly fiber, potassium, vitamin C. But the purple flesh varieties contain three times the anthocyanins than the average blueberry, which we know to be a superfood. Anthocyanins are antioxidants which help reduce inflammation, boost the immune system and are great for detoxifying heavy metals. Although sweet potatoes contain some natural sugars giving them their sweeter flavor, they are lower in GI (glycemic index) than regular white potatoes.
All ingredients are low-FODMAP. Pay attention to the yogurt you choose, as some contain FODMAPs such as inulin or soy milk. Soy protein isolate (which is in Kite Hill yogurt, used here) is low-FODMAP.
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