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Romaine Sweet Potato Salad with Mango Dressing

Romaine Sweet Potato Salad with Mango Dressing

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Are you sick of the typical Passover salads, which seem to include beets, beets and more beets? Don’t get me wrong, I have nothing against beets. I like them. But a little variety is good, too.


This salad combines crunchy romaine and cucumbers with soft feta and roasted sweet potatoes. The dressing is somewhat unusual—it’s mango-based. Throw on some salted cashews, and voilà—a breathtakingly beautiful vegetable mosaic just waiting to dance on your palate.


It took me five tries to get this dressing just right. There were mangoes, lemons, limes, oranges, oils, feta and ricotta cheeses, scallions, onions, honey, salt, brown and white sugars—even ginger (!) strewn across my counter. In the end I went simple with just four ingredients: mango, lemon, sugar and onion. The final version tastes one-dimensional at first, but as you eat it the flavors really come out, and the onion gives it a nice bite.


The salad is simple to put together. Slice and roast the sweet potato. I like to add a diced onion—it gives the sweet potato more flavor. Drizzle with olive oil and salt before roasting on 400° F for about 30 minutes. Know your oven—you might need to adjust the temperature or timing somewhat.


Cut up the romaine—I like to slice it thinly (it’s easier to eat!). At the last minute I decided to add in some cucumber for extra crunch—definitely a good decision. You could throw in some yellow or orange peppers too, maybe even some firm mango to really up that tropical taste. Add in the sweet potato (it’s okay if it’s still warm). Crumble in the feta and choose your nuts. I used roasted, salted cashews. You could use any salted or candied nuts.


The dressing is thick, so don’t mix it in until the last minute—you don’t want the salad to get soggy (at least, I know I don’t!). Sprinkle the nuts on after mixing in the dressing, to keep them crunchy.


Salad Ingredients:

  • 3 heads romaine lettuce
  • 2 cucumbers
  • 1 large sweet potato
  • 1 small onion (optional)
  • 4 oz. feta cheese, crumbled
  • ⅓ cup roasted, salted cashews
  • 2 tbsp. olive oil
  • ¼ tsp. salt

Dressing Ingredients:

  • 1 small mango
  • Juice of 1 lemon
  • 4 tsp. sugar
  • ½ small onion

Directions:

  1. Cut sweet potato in quarters lengthwise and slice thinly. Place on a baking tray, drizzle with olive oil and sprinkle with salt. Roast on 400° F for approximately 30 minutes. Optional: Add a diced onion—it gives the sweet potato added flavor.
  2. Wash, check and cut the romaine. Halve the cucumbers and slice thinly. Crumble in the feta cheese and add the sweet potatoes. Toss all ingredients together.
  3. Blend dressing ingredients until smooth.
  4. Immediately before serving, drizzle the dressing over the salad, and toss lightly until all ingredients are coated. Sprinkle with nuts and enjoy!

So… what are you all making for Passover? Have you started cooking yet? Do you have yearly “go-to” menus, or do you like to be adventurous?

Wishing all my readers a happy and redemptive Passover. Look out for a great challah recipe after the holiday.


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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11 Comments
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Planet Organics March 29, 2013

I love the idea of putting feta cheese and yellow and orange peppers in the salad! Yum! Reply

Amanda NJ March 22, 2013

recipes Thank you for sharing this delicious recipe! Reply

Miriam Szokovski March 21, 2013

Yum! Judy Freed - that salad sounds delicious. Thank you for sharing!

Daniel and Rhonda - thanks!

Rishe - I'd be happy to :-) Reply

Zohar Sasson brooklyn March 21, 2013

YUMMMMMM..... Thank You!
I'm by my Mom for Pesach, she really likes feta cheese, I can't wait to surprise her with this treat! Reply

rhona jacvobs netanya Israel March 20, 2013

salads how nice to have a differeng salad and it is also goo for chometz so thanks you for that Reply

Rishe Deitsch Brooklyn March 20, 2013

personal request hey Miriam I like your ideas, can you come over and help me plan my Pesach menus please? Reply

Judy Freed israel March 20, 2013

recipes This salad reminds me of another unusual seasonal salad based on fruits:

Avocado, persimmon, and clementine salad

Cut up avocado into chunks about 1 cm. square
peel and section the clementine, cut the sections in half, and add to the avocado
cut up the persimmon into pieces approximately the same size as the avocado pieces
(sliced onions are optional)

prepare a dressing with :
garlic, sugar, honey or brown sugar, a little cinnamon, ginger, and vinegar or lemon juice

can be served on a bed of lettuce or by itself as an appetizer Reply

Daniel Flagstaff, AZ March 19, 2013

Great Ideas You show that your mind thinks "outside the box" - good work and keep it up! :) Reply

Miriam Szokovski March 19, 2013

Feta Hi Ali - I don't think I would recommend it without feta. The saltiness of the cheese really adds a lot. Perhaps you can make it on Chol Hamoed.

R.D. - Thanks for the great feedback! Reply

Ali chicago March 18, 2013

Pareve? Did you try it without the feta? I would love to serve this for a yuntif meal, but then I would have to omit the dairy. Is the feta essential? Reply

R.D. Brooklyn March 17, 2013

yum I love all the ingredients on the list. I just would never think of putting them together. and thank you for the five (was it five?) tries to get it right so I can do it just once and count on it being perfect.
We are definitely going to have this on Pesach IYh.
Thanks Miriam, it's another winner! Reply

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