Sweet potato salad with Pulled Oats®

5 people

This nutritious salad won’t leave you hungry.

prep time 60 min


  • 215 g Pulled Oats® Mexico
  • 1 sweet potato
  • 2 tbsp oil
  • 0,5 tbsp dried thyme
  • 50 g arugula
  • 70 g sprouts
  • 125 g pecans
  • 2 tbsp maple suryp
  • 0,5 tsp cinnamon
  • 1 red onion
  • Salt
Salad dressing
  • 1 tbsp maple suryp
  • 0,5 tbsp lemon juice
  • 1 tbsp olive oil
  • 0,5 tbsp strong mustard
  • Salt & black pepper


  1. Cut the sweet potatoes into small cubes and roast in a 175°C oven with oil, thyme and salt for about 30 minutes until the sweet potatoes are soft.
  2. Whisk together all the salad dressing ingredients. Add salt and black pepper to taste.
  3. Mix together Pulled Oats® and the spice marinade in the packaging. Fry over medium-high heat for 5 minutes.
  4. Mix the pecans, maple syrup, cinnamon and salt in a bowl. Spread evenly on the baking sheet. Take the sweet potatoes out of the oven and roast pecans for about 10 minutes.
  5. Toss together sprouts and arugula and drizzle with dressing. Add fried Pulled Oats® Mexico, sweet potatoes, chopped red onion and roasted pecans.

This recipe was developed in collaboration with Minska.