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Sweet Potato Salad with Pine Nuts & Cranberries

weight loss productsSweet potatoes are in season and are an excellent choice for people following diets or easy weight loss programs. They are great sources of vitamins B6, C and D, as well as iron, magnesium and potassium. Their rich orange color is indicative of their high content levels of beta-carotene, which converts to vitamin A in our bodies, as well as other carotenoids that promote healthy eyesight, boosts our immune system and may help ward off cancer and other chronic diseases.

Cranberries are a great for boosting flavor—and at only 50 calories per eight ounce serving, they make an excellent additive. They are great sources of vitamins C and E, and boast a high fiber content that lowers blood pressure and bad cholesterol levels, while satiating hunger and giving even some of the best weight loss products a run for their money.

Another surprise nutritional powerhouse in this recipe are pine nuts. They are great for easy weight loss programs because of their nutrient density—they contain heart-healthy monounsaturated fats, are packed with immunity-boosting vitamin C, as well as vitamins A and lutein, both of which are known to support sharper vision, and contain pinoleic acid, which are like natural weight loss products, as they makes you feel fuller faster.


Ingredients

  1. Two pounds peeled sweet potatoes, chopped into small cubes
  2. Two tablespoons Extra Virgin olive oil
  3. 3/4 cup dried cranberries
  4. 1/3 cup toasted pine nuts
  5. 1/4 cup diced red onion
  6. One lime
  7. One tablespoon chili powder
  8. Himalayan sea salt and freshly ground pepper to taste

Preheat the oven to 350 degrees. Toss the sweet potatoes with the olive oil and chili powder, and season with the Himalayan sea salt and freshly ground pepper. Spread the sweet potatoes on a baking sheet and bake for 30 minutes or until firm. Refrigerate to cool.

Once they are cool, combine the sweet potatoes with the cranberries, pine nuts and red onion. Next, add juice from the lime and toss the mixture. Season with the Himalayan sea salt and pepper to taste. Serve over a bed of spinach, kale or whichever greens you like. Serves four.

Image courtesy cookwithjennifer.wordpress.com 

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