Greek Salad Sweet Potato Spaghetti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 455
- Total: 40 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 10 min
Ingredients
1/2 red onion, thinly sliced
1 large sweet potato, peeled and spiralized
2 tablespoons flaxseed oil, plus more for drizzling
Salt and freshly ground black pepper
Juice of 1 lemon
2 teaspoons red wine vinegar
1 teaspoon dried oregano, plus more for sprinkling
1 cup cherry tomatoes, halved
1 cup pitted kalamata olives
1/2 cucumber, chopped
Crumbled feta, for sprinkling
Directions
Special equipment:
A vegetable spiral slicer- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the onion and enough salted water to cover in a small bowl; let soak about 15 minutes.
- Meanwhile, place the potato spirals on the prepared baking sheet; drizzle with oil and sprinkle generously with salt and pepper. Roast until just cooked through, about 10 minutes.
- In another small bowl, whisk together the lemon juice, vinegar and oregano. Whisking constantly, stream in the 2 tablespoons oil until combined; season with salt and pepper.
- Drain the onion. Place the potato spirals in a serving bowl. Add the tomatoes, olives, cucumber and onion and toss. Sprinkle with feta and oregano.