This is a sponsored post on behalf of OXO. All opinions are my own. Sweet potato noodle salad swaps spiralized sweet potatos for pasta, served over spinach and apples with a delicious and tangy warm sage-brown-butter dressing.
As always, I'm a little behind in trying the latest trends. "Spiralizing" has been around for at least a year. I've wanted to try it, mostly to see if I could get my son to eat some vegetables that way, but kept putting off the purchase. Then OXO asked if I was interested in developing a recipe using its new hand-held spiralizer, and I said yes!
It's a compact little gadget, about 3 inches in diameter, so it fits neatly into my already-crowded utensil drawer. It comes with a cap that doubles as a finger-protector to keep your fingers safe as you spiralize the end of your vegetable. I thought it would take a lot of physical effort to run a sweet potato through the spiralizer, but I was wrong. I found it easier to spiralize the sweet potato than to cut it into wedges with a chef's knife.
Dave and I both really enjoyed this salad. While I was more than satisfied with one serving for dinner, he didn't think it was filling enough, so I would categorize this as a side dish or a light lunch. You could add grilled chicken strips for extra protein to make it more filling.
Sweet potato noodles cook in just a fraction of the time compared to pasta noodles, and the dressing comes together in 10 minutes, so this is perfect for a quick, light weekday lunch or dinner. This recipe requires minimal preparation, and the spiralizer is very easy to clean since it's dishwasher safe.
I can't wait to try spiralizing all kinds of veggies — carrots, zucchini, squash, cucumber, beets. Use spiralized veggies in salads, as side dishes on their own, in quiches or fritattas, or as garnishes. You could even spiralize a potato for baked curly fries.
Have you tried spiralizing? What's your favorite recipe?
Sweet Potato Noodle Salad with Brown Butter Dressing
- 1 sweet potato, ends trimmed (peeling optional)
- 4 tablespoon unsalted butter, divided
- 4 slices bacon
- 6 leaves fresh sage, torn in half
- 2 tablespoon white wine vinegar
- Salt and pepper
- 1 oz bag baby spinach, 6-
- 1 apple, sliced thin
- Run the sweet potato through the OXO Hand-held Spiralizer.
- Bring a large pot of salted water to a boil. Add the sweet potato noods, and cook at a boil for about 2 to 3 minutes. Drain and set aside.
- Melt one tablespoon of butter in a large skillet. Add the bacon slices, and cook until crisp. Remove the bacon to a paper-towel-lined plate and crumble.
- Add the remaining butter to the skillet and cook about a minute, until the butter is browned smells nutty. Remove the skillet from the heat and add the sage.
- Scrape the browned butter mixture into a bowl. Slowly drizzle in the white wine vinegar while whisking constantly. Season to taste with salt and pepper.
- Divide the spinach among 6 plates, then divide the apples among each plate. Top with some of the sweet potato noodles and bacon crumbles, then drizzle on the brown butter dressing.
Recipe by The Redhead Baker
Spiralizer and Zoodles Recipe Roundup | The Hungry Goddess
Wednesday 25th of May 2016
[…] Sweet Potato Noodle Salad with Brown Butter Dressing from The Redhead Baker […]
Abbe @ This is How I Cook
Monday 17th of August 2015
Hey Colleen! Nice interview on Daily Meal. My daughter lives in Philly also. Great city. Looks like a fun recipe and I still have to get a spiralizer!